60h pizza dough cooked with electronical oven (Spice Diavola)
60h pizza dough cooked with electronical oven (Spice Diavola)
by conexx35
3 Comments
conexx35
65% hydration pizza with 230g pizza balls.
This makes 450g of water and 700g of flour (half tipo 1 and half french t65), 14g salt and 1 spoon of olive oil.
This dough is made with a quick poolish of 200g (8 to 10h at room temp). Then 24h fermented dough, 24h fermented dough balls, and finally 3h room temp dough balls.
I made a margherita with mozza and chaussez aux moines (lol), a chorizo and red onion, and one pizza with spicy pesto and sausage meat.
3 Comments
65% hydration pizza with 230g pizza balls.
This makes 450g of water and 700g of flour (half tipo 1 and half french t65), 14g salt and 1 spoon of olive oil.
This dough is made with a quick poolish of 200g (8 to 10h at room temp). Then 24h fermented dough, 24h fermented dough balls, and finally 3h room temp dough balls.
I made a margherita with mozza and chaussez aux moines (lol), a chorizo and red onion, and one pizza with spicy pesto and sausage meat.
Gorgeous
“Electronical” is a choice