Classic pepperoni, meat lovers and a garlic Parmesan crust using my 24h dough.
by Gooneroo10
7 Comments
Spastafarian
That dough looks the fucking business. Recipe me.
Dangerous_Pension612
I wish it was the middle of the week for me! I also wish I had those pizzas and that would make it ok that it isn’t the middle of the week.
Mikeyfizz
Great looking pies
Gooneroo10
24h Neapolitan Dough Recipe
1kg Flour (Caputo Red) 620g water (at 5 degrees Celsius) 30g salt 0.5g yeast
Mix everything together until the dough hits 23 degrees C. Bulk ferment for 14 hours at 18-20 degrees C. Once done, ball up and rest for 10 more hours at the same temp.
7 Comments
That dough looks the fucking business. Recipe me.
I wish it was the middle of the week for me! I also wish I had those pizzas and that would make it ok that it isn’t the middle of the week.
Great looking pies
24h Neapolitan Dough Recipe
1kg Flour (Caputo Red)
620g water (at 5 degrees Celsius)
30g salt
0.5g yeast
Mix everything together until the dough hits 23 degrees C. Bulk ferment for 14 hours at 18-20 degrees C. Once done, ball up and rest for 10 more hours at the same temp.
Yeah that looks really good
It looks spectacular
What’s the last one?