62% Hydration
3% salt
This recipe was .5g IDY/ kilo
Caputo pizzeria red
24 hour room temp
Gasmate oven
Happy with the dough, tastes awesome, this was a pork sausage and fennel pizza
Sometimes I struggle with undercooking so the tops not burnt or burn the top a little for a fully cooked dough – I heat to 400deg and keep flame to a minimum when cooking, anyone else have this issue / how'd you sort it
by ChristopherwD
2 Comments
Beautiful
Beautiful. Also aligns with my experience, burning the bottom way too often. You’re using a Roccbox right?