Recently got my first proper pizzaoven and tried it first time today. Worked like a charm!
by Alternative-Chart-99
2 Comments
Alternative-Chart-99
For anyone wondering: 900 g German 405 flour (11% protein), 65 % water, 3 % salt, 0,3 % dry yeast, 24 h cold fermentation, 285 g doughballs, 2 h final rise at 25 °C, 90 seconds in the oven at 450 °C,
Pretty simple dough, nothing special! Was more focused on testing the oven and the new equipment.
Waisir
Pizzas look great! How do you rate the electric oven?
2 Comments
For anyone wondering:
900 g German 405 flour (11% protein),
65 % water,
3 % salt,
0,3 % dry yeast,
24 h cold fermentation,
285 g doughballs,
2 h final rise at 25 °C,
90 seconds in the oven at 450 °C,
Pretty simple dough, nothing special! Was more focused on testing the oven and the new equipment.
Pizzas look great! How do you rate the electric oven?