What's new Omid ? a short fermentation ? (less leoparding) , just a suggestion...
Omid - Of all the pizzas you have been exhibiting lately, this set is my absolute favorite. These pies exude the subtleties of what a great Neapolitan pizza should be which are very hard to achieve (for me anyway). How did you achieve such gentle and exquisite leaoparding, especially with a dough that looks to be much further along and at a higher hydration?
Dear John, I thank you for the compliment. And, I should add that I am an admirer of your works.
Below is the basic recipe I employed. Since the recipe calls for higher hydration and warm fermentation for relatively long duration, I think it is imperative, as I am sure you already know, to achieve the proper dough consistency
during mixing. Furthermore, I believe this works better when making a dough batch larger than usual. My dough batch was over 3,500 kg. At last, I believe this would not work without high hydration
and warm fermentation
. Have a great day!
Water: 1500 Grams
Caputo '00' Pizzeria Flour: About 2213 grams
Salt: 54 grams
Fresh Baker's Yeast: 0.45 grams
Hydration: a little under 68%
Mixer: Santos Fork Mixer (84 RPM)
Mix Time: 9 min & 51 seconds while adding about half of the flour gradually until the right consistency was reached
Fermentation Time: 2 + 18 hours at room temperature (67-72ᴼF)
Final dough ball temperature before baking: 71ᴼF