Making pizza at my pop up with my beautiful friends 🙏🏻by ComfortableOk2994 6 Comments EyeAlternative1664 2 months ago Tell us about the dough… ComfortableOk2994 2 months ago Weight 280g.Total dough balls made 30.Flour 1 95% 00.Flour 2 5% Type 1.Hydration 60%.Salt 3%.Yeast (compressed) 12.1g.Leavening 10h.6 hour bulk.4 hour balled.Room temp 20c.Final dough temp 25c CallMeBigOctopus 2 months ago Molto beni! IronPeter 2 months ago For low medium hydration like 60% I like smaller “cornicione” because it tends to be denser. did you like it this way, it looks good tho! Noonecanhearmescream 2 months ago Looking for my car keys… I’m on my way! thesofakillers 2 months ago BangerWrite A CommentYou must be logged in to post a comment.
ComfortableOk2994 2 months ago Weight 280g.Total dough balls made 30.Flour 1 95% 00.Flour 2 5% Type 1.Hydration 60%.Salt 3%.Yeast (compressed) 12.1g.Leavening 10h.6 hour bulk.4 hour balled.Room temp 20c.Final dough temp 25c
IronPeter 2 months ago For low medium hydration like 60% I like smaller “cornicione” because it tends to be denser. did you like it this way, it looks good tho!
6 Comments
Tell us about the dough…
Weight 280g.
Total dough balls made 30.
Flour 1 95% 00.
Flour 2 5% Type 1.
Hydration 60%.
Salt 3%.
Yeast (compressed) 12.1g.
Leavening 10h.
6 hour bulk.
4 hour balled.
Room temp 20c.
Final dough temp 25c
Molto beni!
For low medium hydration like 60% I like smaller “cornicione” because it tends to be denser. did you like it this way, it looks good tho!
Looking for my car keys… I’m on my way!
Banger