Finally getting the “pop” consistency I have been looking for.
by Mdbpizza
2 Comments
Mdbpizza
Dough:
500 Caputo Super Nuvelo 500g Caputo Pizzeria
630 ml ice cold water
.5g fleshiman compressed fresh yeast
30g sea salt
1. analyse 50/50 water & flour for 1hr 2. mix all flour and water with yeast in Kitchen Aid pro 8 mixer with screw – mix 10 min 3. add salt at about 5 min 4. dough onto counter and need about 10 folds – hand kneading 5. do 3 slap and folds 15 min apart – I do this until the dough ball is smooth
-Bulk ferment 60f 24 hours
• remove from cooler let sit for 10 min or so • make 6 dough balls of approx 275g each
Proof: 48hr at 60f
Remove from fridge 2hr before cooking
I use semolina flour for stretching the dough
Pizza toppings:
Margherita w/Anchovies and with red onion
• tomato sauce (Sam Marino tomatoes hand crushed with salt and basil leaf), whole milk mozzarella, bit of olive oil, parm.
2 Comments
Dough:
500 Caputo Super Nuvelo 500g Caputo Pizzeria
630 ml ice cold water
.5g fleshiman compressed fresh yeast
30g sea salt
1. analyse 50/50 water & flour for 1hr
2. mix all flour and water with yeast in Kitchen Aid pro 8 mixer with screw – mix 10 min
3. add salt at about 5 min
4. dough onto counter and need about 10 folds – hand kneading
5. do 3 slap and folds 15 min apart – I do this until the dough ball is smooth
-Bulk ferment 60f 24 hours
• remove from cooler let sit for 10 min or so • make 6 dough balls of approx 275g each
Proof: 48hr at 60f
Remove from fridge 2hr before cooking
I use semolina flour for stretching the dough
Pizza toppings:
Margherita w/Anchovies and with red onion
• tomato sauce (Sam Marino tomatoes hand crushed with salt and basil leaf), whole milk mozzarella, bit of olive oil, parm.
La Rosa – red onion, olive oil, parm & pistachios
Fig & Prosciutto
• fig prosciutto goat cheese & arugula
Fire about 90 seconds at 850/900f
I use a WFO by Mulignani
Looks excellent