65%
700g Caputo 00 pizzeria flour,
25 grams olive oil,
12 grams salt,
4 grams instant dried yeast,
455 grams water.
Activate yeast in water and set aside.
add salt to flour, then oil, mix with hand. Then add water/yeast mix.
Mix on medium, clean up edges of mixing bowl and then mix on med/high until all ingredients and mixed and dough is smooth.
Remove dough from bowl and place on bench (covered)
Every hour do a coil fold. At 65%, you will most likely only need to do 2 folds.
Then place in a lightly oiled, air tight container. 14-16 hours at room temperature.
Cut dough into 4 balls and place into an air tight container large enough to take 4 balls, with a decent gap between each ball to allow dough to expand.
Leave dough for 4-5 hours at room temperature.
Time frames will vary demanding on your temps.
by Glens-Aussie-BBQ
10 Comments
Cheers mate!!! Fuck yeah!
Fuck yeah!
He’s BACK!!! Love to see it.
Hell yeah homie!
Money for nothin, Glen for free!!! Fuck yeah
Looks absolutely amazing dude.
So when you opening the restaurant?
Please put on a black glove and squeeze the pizza just to trigger the clowns in this sub.
Fuck yeah!
Fucking missed you. This is like Christmas.