Initially I had intended to do a cooler curing fire since I live in Oregon and it has been ~3 weeks since my last bake. That turned into two fires today and a pizza bake this evening.
Pie 1: low moisture 🤌🤌 pepperoni, and pepperocini. Pie 2: fresh 🤌🤌 , gruyere, and dried oregano.
Dough was Vito & Nick’s: 356g of AP 5g yeast 5g salt 4g sugar 171g ice water 27g olive oil
7 minutes in the kitchen aid on low, rest for 2, 5 minutes back in the kitchen aid, knead by hand by 2 mins cause I can’t help myself. Bulk ferment at room temp for 3.5hrs.
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Initially I had intended to do a cooler curing fire since I live in Oregon and it has been ~3 weeks since my last bake. That turned into two fires today and a pizza bake this evening.
Pie 1: low moisture 🤌🤌 pepperoni, and pepperocini.
Pie 2: fresh 🤌🤌 , gruyere, and dried oregano.
Dough was Vito & Nick’s:
356g of AP
5g yeast
5g salt
4g sugar
171g ice water
27g olive oil
7 minutes in the kitchen aid on low, rest for 2, 5 minutes back in the kitchen aid, knead by hand by 2 mins cause I can’t help myself. Bulk ferment at room temp for 3.5hrs.