This is about 65% hydration using Caputo Americana flour. Baked in a regular oven. Classic pepperoni and a meatball/giardiniera. Did a 24 hour room temp bulk ferment, then balled and cold fermented for ~72 hours. It had a great texture and a nice crunch. Baked on a pizza steel and finished in the broiler.
Cheers
by dyem4
10 Comments
It’s all about the crust. Great job!
Nice pies!! Just the way I like them
looks unreal. how much yeast did you use? im surprised the 24hour rt ferment didn’t over proof it. that’s interesting
That first pizza pic is a work of art! Looks great.
Yummy.
Damn
Goregous
Calling pizza ‘za makes me violently ill.
You are excused if you share any of those amazing looking pies with me, though.
How do you like the Caputo Americana flour compared to other types?
Amazing 🍕