Author Topic: My second square  (Read 1323 times)

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Offline TXCraig1

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My second square
« on: September 08, 2012, 09:14:15 PM »
This is my second ever square inspried by Steve - http://www.pizzamaking.com/forum/index.php/topic,20876.msg208710.html#msg208710

KABF 100%
Water 67%
Salt 2.2%
Preferment 17%

The preferment was a pancake batter thick flour and water mixture with half a pack of ADY and a couple Tbs of Ischia culture. I let it ferment for about 4 hours. I let the dough rise for about 2.5 hours then shaped it and let it rise for another hour. I topped it with some mozz and provolone and baked at 550F for about 10 minutes. I pulled it out and then topped it later with the tomato sauce (left over from my last pizza night + calabrian chili oil) and baked for another 4 minutes at 450F.

It was beautifully soft, flavorful, and delicious.
Pizza is not bread.


Online norma427

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Re: My second square
« Reply #1 on: September 08, 2012, 10:37:14 PM »
Craig,

Your Sicilian slices look delicious!  :P

Norma
Always working and looking for new information!

Online Ev

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Re: My second square
« Reply #2 on: September 08, 2012, 10:45:49 PM »
Now THAT looks like an L&B pie! Nice going Craig! ;D


 

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