Used Caputo Criscito (biga powder) for pizzas. I am not sure if it has more flavor to it.. i really can’t tell.
One thing i learnt is do a room temperature proof; in fridge dough doesn’t seem to puff up (double the size)
Vid making process
Making dough
https://youtu.be/p_vuGFbLq7M?si=Cgw_wMkyTpIPr4lC
Making pizza
by Drix_WoW_Classiq
2 Comments
They’re way too dark, pull them out earlier.
For fermentation, I usually start with a bulk ferment for a couple of hours at room temp, then move to the fridge for overnight fermentation. I shape the balls in the following morning and let them cold ferment up until 3-4 hours before baking.
I use PizzApp for the right amount of yeast for the amounts of cold/rt fermentation and it works pretty well.
Why square pizza’s? I know there are oval ones (Pinsa Romana), or is this because the balls became square? If so, first make the ball round after taking out the box.