2% hydration, Caputo blue, 30g sea salt, 2g active dry yeast.
48 hours RT, then five days cold fermentation. Pulled out of fridge 4-5 hours before bake, the gluten structure was amazing as it slowly peeled away from the container. Slightly better taste and seemed to hold it’s shape better after cooking.
The sauce is Cento hand crushed whole tomato, little sea salt, McCormick Organic Oregano, a few dashes of parsley flakes, three dashes of cayenne pepper.
Cheeses: Belgioso Mozzarella pearls, Pecorino, shaved Parmesan, New Woman Jamaican Jerk, second pizza got some smoked Gruyere ( that doesn’t melt well).
First batch of pics with pizza were after 48 RT, second set was the 7 days with five days CT.
by CrappleCares
4 Comments
62%?
Did you re-ball it before making pizza? Looks like it went too far and lost all the air in the dough?
Unreal – 7 days is a really long time for that flour.
7 days? Sorry but I don’t understand the purpose. 7 days for a pizza seem a little long and pointless.
And if noticed, the crust is completely white since yeast has eaten all the sugars from the flour, not a good thing.