Roughly followed Ken Forkish basic overnight straight dough pizza recipe.
67% hydration, 100% King Arthur bread flour, 0.8 % active dry yeast, 2.4% salt, hand mixing, 3 folds and rests, 12 hours overnight room temp bulk fermentation, 24 hours cold bulk fermentation, shaping in 240gram balls, another 24 hours cold rest, 4hours room temp rest, shape and bake at 550 farenheit, middle rack on a pizza stone, for about 7-10mins.
Toppings: Mozzarella di Buffala, San Martzano tomato sauce, mushrooms, jalapeno pepper, sweet sopressata, garnished with basil.
by makmanos
1 Comment
Nice cell structure!! It colored really nice for a conventional oven. How’d it taste?? The chew? I’ve never used bread flour for Neapolitan, very curious now