New home pizza oven (the famouse Spice Diavola) by conexx35 1 Comment conexx35 10 months ago 100% poolish dough with 220g dough balls recipe:– 550g Caputo, 60g weak flour, 40g buckwheat flour– 450g water– 15g salt– around 2 olive oil spoonPoolish was only few hours til triple size, then make dough, and individuals dough 3h rest at room temperature.2 pizze are on picture (marguerita with a bit of tome, and marguerita with tome and chorizo)PS: I don’t like the pictures of the pizze there is a bit too much contrast (so color are not so realistic)Write A CommentYou must be logged in to post a comment.
conexx35 10 months ago 100% poolish dough with 220g dough balls recipe:– 550g Caputo, 60g weak flour, 40g buckwheat flour– 450g water– 15g salt– around 2 olive oil spoonPoolish was only few hours til triple size, then make dough, and individuals dough 3h rest at room temperature.2 pizze are on picture (marguerita with a bit of tome, and marguerita with tome and chorizo)PS: I don’t like the pictures of the pizze there is a bit too much contrast (so color are not so realistic)
1 Comment
100% poolish dough with 220g dough balls recipe:
– 550g Caputo, 60g weak flour, 40g buckwheat flour
– 450g water
– 15g salt
– around 2 olive oil spoon
Poolish was only few hours til triple size, then make dough, and individuals dough 3h rest at room temperature.
2 pizze are on picture (marguerita with a bit of tome, and marguerita with tome and chorizo)
PS: I don’t like the pictures of the pizze there is a bit too much contrast (so color are not so realistic)