We had a few friends over last night for pizza and the 49ers game. The game sucked but at least we had pizza...
Dough was my usual but all the quantities up to make 8 dough balls, and mixed in my Kitchenaid instead of by hand:
Caputo "00" Chef's Flour 1280g (100%)
Spring Water 858g (67%)
Kosher Salt 38.4g (3%)
Camaldoli Starter at about 70% hydration 65g (5%)
Dissolved the Camaldoli in the water using the KA whisk, and beat it until frothy, then added the salt and continued to whisk until dissolved. Switched to the spiral hook and added the flour, mixed for about 2 minutes to combine then another 5. Did 3 slap-and-folds on 20-minute intervals, then bulk ferment for about 12 hours at cool room temp (probably mid-60s). Balled each 275g and used about 36 hours later. All cooked untimed on the Blackstone between 800-850ºF
#0 Did a little shopping in our garden
#1 Margherita using Alta Cucina tomatoes and Garafola Mozzarella di Bufala
#2 Rosa (red onions, Parmigiana-Reggiano, EVOO, and fresh rosemary)
#3 Mozzarella di Bufala, ricotta, EVOO, arugula
#4 Wild mushrooms and artichokes fire roasted with garlic and thyme, Tallegio, Fontina, and gremolata added post-bake.
#5 Margherita encore
#6 Rosa encore