My 100% hydration pizza pan

[corkd]

This looks fantastic. I do not own a mixer, nor do I plan on acquiring one. My only option is hand mixing. Thoughts? Any one tried it?

Clay

[sub]

Thanks corkd,

for hand mixing, you should look the videos of Bonci

L'impasto

I rigeneri

So you don't use any olive oil in your dough, just in the pan?

You use a microwave oven? Is it a microwave with a browning element or convection? Great looking pies BTW!

No like I said, but you can add 25-30g at the end of the mixing.

It's a combination microwave with convection heat source and grill

Hydration 100%   (80% PZ3 20% whole wheat Flour)
dough 48 hours in the fridge and 7 hours TA

mozzarella, eggplant, garlic, parmigiano.

[norma427]

sub,

You are achieving fantastic results.  Those crumbs look delicious! 

Norma

[sub]

thanks again norma, there are a lots of beautiful pictures on your thread too !


Pizza of the day: with 48hours of fridge, hydration 100%   (80% PZ3 20% whole wheat Flour)

[sub]

pizzas of the day

same recipe with 24 hours of fridge, 5 hours at ambient temperature.