Author Topic: My 100% hydration pizza pan  (Read 7670 times)

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Offline jsaras

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Re: My 100% hydration pizza pan
« Reply #40 on: October 11, 2014, 10:31:24 AM »
Spelt?
Things have never been more like today than they are right now.


Offline Donjo911

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Re: My 100% hydration pizza pan
« Reply #41 on: October 11, 2014, 03:14:36 PM »
sub,
I enjoy reading all of you pizza posts and experiments (as well as your oven factory visits, and builds & modifications)  I am especially thankful for your documentation and photographs of the stages of development. They are very helpful.  I am going to try to see what I can accomplish next week with what you have taught us here. You make really beautiful pizzas.  Thank you very much.
Cheers,
Don
Few great accomplishments are achieved single-handedly, Most have their Norgays.
How do you spot a Norgay?
You start with the people with the funny names.

Offline sub

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Re: My 100% hydration pizza pan
« Reply #42 on: October 19, 2014, 03:28:19 PM »
thanks for your kind words Don !


Today's teglia

same recipe as above but I was in a hurry so I did:

15h in the fridge, 8h at room temp to let the dough blob - shaping the two balls  - 2h rise.