My foodie girlfriend, who I have been cooking with for 7 years said: “this is the best thing we have ever made!”
ctatham
Poolish, 36 hour cold ferm, 78% hydration. I relaxed and spread the dough in a regular pan, then laid it over top the segmented pan and used a sharp knife to cut at each hole and push the dough down around the “post”. Dough ball was 570 and may have been just a titch too much….might go 525 for this pan next time.
Descendent pizza Truff-ghi recipe on top (her half)
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My foodie girlfriend, who I have been cooking with for 7 years said: “this is the best thing we have ever made!”
Poolish, 36 hour cold ferm, 78% hydration. I relaxed and spread the dough in a regular pan, then laid it over top the segmented pan and used a sharp knife to cut at each hole and push the dough down around the “post”. Dough ball was 570 and may have been just a titch too much….might go 525 for this pan next time.
Descendent pizza Truff-ghi recipe on top (her half)
[https://www.foodnetwork.ca/recipe/truff-ghi-pizza/](https://www.foodnetwork.ca/recipe/truff-ghi-pizza/)
What is the pan? I like all the extra crusty edges!
Was it difficult removing it from the pan?
https://i.imgur.com/7CRj14A.jpg
This is the greatest thing I’ve ever seen.
I’m commenting to remember to come back.