No autolyse, just stretch and folds every 30 mins and let it rise during its ~4 hour bulk fermentation. Shaped into 2 pizza dough balls and let rest another couple of hours. Crazy enough but I eye-balled the cutting and each boule came out to be exactly 278g… Should have probably bought a lottery ticket instead!
Not easy baking proper neopolitan pizza in a gas oven that can only hit 550F – baking stone got up to 490F but I was getting impatient and didn’t want to wait any longer not to mention my apartment was getting too darned hot.
7 Comments
– 309g “00” flour
– 185g water
– 6g salt
– 25g 500% hydration liquid starter
– 1/4 tsp instant yeast (cheating)
No autolyse, just stretch and folds every 30 mins and let it rise during its ~4 hour bulk fermentation. Shaped into 2 pizza dough balls and let rest another couple of hours. Crazy enough but I eye-balled the cutting and each boule came out to be exactly 278g… Should have probably bought a lottery ticket instead!
Not easy baking proper neopolitan pizza in a gas oven that can only hit 550F – baking stone got up to 490F but I was getting impatient and didn’t want to wait any longer not to mention my apartment was getting too darned hot.
When it looks that good, yes.
Absolutely!
Ah man
https://preview.redd.it/hupe6txgaxkd1.jpeg?width=2268&format=pjpg&auto=webp&s=73311fe3e2b1347a6438ef9fd0d91bcc7744dc7e
I made sourdough pizza too 🤤
Of course! As long as there’s Sourdough in it, it’s welcome. I love the unusual posts, mine would be pepper sauce 😊
Amazing!