after almost 4 months that i dident made any pizza finally today i made 3 pies.
5 hour room temp fermention(its summer here)
i made the sauce by my self puted tomatoes in a pot and boiled them with fresh garlic and after they were cooked peeled them, drained and took the seeds out, then puted them in the blender with salt. pepper, fresh bazil, o.oil, litel bit sugar and cooked garlic.
cheeze: pecorino and hard mozz.
can you imagine whats its like to make and eat your own pizza after 4 months break? for 6 months i made pizza almost every day!
i had to look in my scetch book for the formula because i forgot how much idy needed ( at the end i decided to put half tsp on 600 g flour)
each ball 315 gram on the scale.
here is one photo
its nice to know i still got it, and i have to say because i dident made this a while and my mind was clean from the procces it was very easy and fast today and everyone enjoyed it.