100% BF 63% total hydration 48% Poolish 2% salt 0.042% IDY
Poolish Preferment: 100% BF 80% hydration 0.0568% IDY. Temp at 74F for 13 HR
Autolyse water and flour for 1 Hour. Mix in poolish preferment that hasn’t collapsed past peak and IDY until incorporated. Rest 5 min and continue mixing for 5 minutes. Rest 15 minutes. Add salt and mix for 5 minutes. Rest 5. Knead until dough is almost smooth but still sticky and glossy.
Proof at 75F for 4-5 hours, until dough has at least doubled. Stretch and fold 2 times as dough looses slack.
Ball, wrap, and rest for at least 1.5 hours at 74F
While proofing, Preheat convection oven and pizza steel for 1 hour at max temp. I launch at 580F deck temp.
Stretch and top with sliced LM mozz, sauce (I use the red November #2 recipe), pecorino, pepperoni, and halved green olives. Launch when heating element kicks on and cook for 5.5 minutes. Rest one minute on rack to steam off bottom crust (extra crispy tip). Top with parm and enjoy.
MusicalSofa
How I usually eat mine but I like the olives sliced, looks good!
ThatDeuce
Looks so good!!
IndividualSide1291
Jesus. How you people get your crusts like that without a 1000 degree oven?
carlos_the_dwarf_
Great looking pie, dude.
IndubitableMatt
My favorite combo – looks great!
getElephantById
I’m a black olives guy myself, but I agree it’s a good combo.
getElephantById
I’m a black olives guy myself, but I agree it’s a good combo.
I_Luv_Adobo
I love olives. This looks great. A few slices with red pepper flakes and an ice cold Dr Pepper would be heaven on earth.
FrederickJN1
Excellent looking pie!!!
ElDub62
My favorite. Looks great.
SchwillyMaysHere
I love green olives on pizza.
Heartsmith447
Damn im not an olive guy but that looks so well done….
14 Comments
100% BF 63% total hydration 48% Poolish 2% salt 0.042% IDY
Poolish Preferment: 100% BF 80% hydration 0.0568% IDY. Temp at 74F for 13 HR
Autolyse water and flour for 1 Hour. Mix in poolish preferment that hasn’t collapsed past peak and IDY until incorporated. Rest 5 min and continue mixing for 5 minutes. Rest 15 minutes. Add salt and mix for 5 minutes. Rest 5. Knead until dough is almost smooth but still sticky and glossy.
Proof at 75F for 4-5 hours, until dough has at least doubled. Stretch and fold 2 times as dough looses slack.
Ball, wrap, and rest for at least 1.5 hours at 74F
While proofing, Preheat convection oven and pizza steel for 1 hour at max temp. I launch at 580F deck temp.
Stretch and top with sliced LM mozz, sauce (I use the red November #2 recipe), pecorino, pepperoni, and halved green olives. Launch when heating element kicks on and cook for 5.5 minutes. Rest one minute on rack to steam off bottom crust (extra crispy tip). Top with parm and enjoy.
How I usually eat mine but I like the olives sliced, looks good!
Looks so good!!
Jesus. How you people get your crusts like that without a 1000 degree oven?
Great looking pie, dude.
My favorite combo – looks great!
I’m a black olives guy myself, but I agree it’s a good combo.
I’m a black olives guy myself, but I agree it’s a good combo.
I love olives. This looks great. A few slices with red pepper flakes and an ice cold Dr Pepper would be heaven on earth.
Excellent looking pie!!!
My favorite. Looks great.
I love green olives on pizza.
Damn im not an olive guy but that looks so well done….
Add some jalapeños in there in you got me