1. Mix water, starter, flour, salt (1 mn max). 2. Rest 20 mn. 3. Slap and fold to create a smooth ball. 4. Bulk ferment a little (should increase a bit, say +25/50%). Here ~3/4h at ~23°C. 5. Divide and shape pizza ball. 6. Final proof for ~4/5h at ~22/23°C (not sure if too much or enough here. I just wait for dough to expand enough). 7. Pre-heat oven and pizza stone at ~240°C (higher is better). Use grill for the last 10 mn. 8. Shape pizza and add tomato sauce. 9. Turn grill off and bake 4 mn. 10. Add pecorino romano, mozzarella, basil and olive oil. 11. Bake 2 mn grill still off, and 2 mn grill on.
3 Comments
Crumb of first pizza was light and delicious, but a little more “bready” than the second one.
**Ingredients (1 pizza) :**
T00 flour : 125g
Water : 70g
Starter : 81g (100% hydration)
Salt : 5g
**Sauce & Toppings (per pizza) :**
Tomato sauce : 100g (with dried oregano, chile flakes, salt)
Pecorino romano : 10g
Mozzarella : 80g
Chorizo
(Basil : a few leaves)
**Recipe :**
1. Mix water, starter, flour, salt (1 mn max).
2. Rest 20 mn.
3. Slap and fold to create a smooth ball.
4. Bulk ferment a little (should increase a bit, say +25/50%). Here ~3/4h at ~23°C.
5. Divide and shape pizza ball.
6. Final proof for ~4/5h at ~22/23°C (not sure if too much or enough here. I just wait for dough to expand enough).
7. Pre-heat oven and pizza stone at ~240°C (higher is better). Use grill for the last 10 mn.
8. Shape pizza and add tomato sauce.
9. Turn grill off and bake 4 mn.
10. Add pecorino romano, mozzarella, basil and olive oil.
11. Bake 2 mn grill still off, and 2 mn grill on.
Yum
I saw this [video that says shaping/stretching](https://youtu.be/4xa_iItp8GA?si=0bdYEs3wXf5tG0bh) is the key. The guy took the same dough and shaped it with different results.