The dough stretching, and cheese and sauce distribution were done by wife this time. 🙂
Dough:
KA Bread Flour,
All % are with respect to the flour amount
60 % Hydration,
0.32 % Active Dry Yeast,
2% salt,
2% sugar,
Hand-kneaded the dough for 10 minutes, balled and kept in air-tight plastic container with some olive oil to prevent sticking.
Kept the dough for a 36 hr fridge fermentation.
Preheated a 3/8th inch thick baking steel at 550 F for 1 hour
Baked for 5 min-last 2 min with the broiler
Cheese: shredded Whole Milk Mozzarella(Boars Head Brand)
8 Comments
The dough stretching, and cheese and sauce distribution were done by wife this time. 🙂
Dough:
KA Bread Flour,
All % are with respect to the flour amount
60 % Hydration,
0.32 % Active Dry Yeast,
2% salt,
2% sugar,
Hand-kneaded the dough for 10 minutes, balled and kept in air-tight plastic container with some olive oil to prevent sticking.
Kept the dough for a 36 hr fridge fermentation.
Preheated a 3/8th inch thick baking steel at 550 F for 1 hour
Baked for 5 min-last 2 min with the broiler
Cheese: shredded Whole Milk Mozzarella(Boars Head Brand)
Sauce: Mutti whole peeled-milled later. Added salt, oregano, garlic an basil.
The slicing could be better.
This looks amazing 😋
Looks amazing
Do you launch from that peel? I can never get a good release because it’s so thick. Or it stick to the board unless I overflour it.
Looks perfect!
Kevin McCallister approves
What’s the secret ingredient? 🫣