This is the one, it has it all. Unbelievably light, super strong gluten structure, easy to stretch, full puffy and hollowed cornicone.
100% pre-ferment, BIGA & Poolish based off of Julian Sisofo's recipe. 67% hydration, perfect sweet spot.
First pizza is ricotta with San marzano tomatoes, and the second pizza is a traditional Margherita.
Recipe below: 3 x 275g doughs
Poolish 160g/160g + 1g Ady
Biga 350g/150g + 1g Ady
Sat at room temperature for 12 hours, then refrigerated for 24 hours.
Next day mixed, and added 12.5g of sea salt. Refreshed with 0.25g fresh yeast + 31g cold water.
Balled up and rested 2hrs room temp & 24-72hrs fridge.
Took out 2hrs prior to cooking.
Baked in Gozney at 850f medium flame no more than 60-90 seconds.
by skylinetechreviews80
2 Comments
Wow! What flour did you use? I assume the typical/standard folding/stretching at the right times?
What type of mozzarella did you use for the Margherita? Did you leave it out to dry beforehand?