With the WFO to (hopefully) come on-line shortly, today I made what was probably the last batch of pies to come from my BBQ (http://www.pizzamaking.com/forum/index.php/topic,9614.0.html
). In general, I'm very happy with the pies it turned out the past few years, notwithstanding, it also had its shortcomings. From now on, it is pretty much just my wife's grill as I've moved almost exclusively to my pit for grilling. It deserves a break. I've asked it to do much more than was ever intended for it, and it never let me down.Recipe today:
Water 64.0% (I wish I used 63%, 64% is too much for KAAP, IMHO)
Ischia culture 1.8%
I dissolved the salt in the water then added half the four and mixed slightly, then the yeast culture and mixed slightly again, then the rest of the flour. Mixed everything for about 3 or 4 minutes until basically smooth. I let it rest for 1.5 hours (I had to step out) then gave it a few folds and let it rise in bulk for 21 hours. Balled (260g) and let rise in Glad containers for 4 hours.
The oven ran 750F-800F, and bake times were right around 2:00
1 Mushroom, mozz, Grana, white truffle oil
1 Marinara with Calabrian chili oil and red pepper flakes
1 Zucchini, Texas goat cheese, lemon, olive oil, salt (thank you Andre for the Zucchini idea).