Hi Guys. just thought i'd share last night's pizza with you.
I used 500g Caputo 00, 310g cold water (62%), 13g salt, 2g ADY, mixed in a food processor for around 40 secs, then a 4 day cold ferment. I'm really getting the hang of stretching the pies now, aand I think I've finally hit a hydration level that works for me. I balled the mixture into 5x160odd gram balls, and froze a few
Compared to my Previous pies, (using the skillet-broiler method) These ones were like crispy, light clouds. They both cooked in 90 seconds. I cooked in a home oven, with the thermostat moved to under the stone, and the stone directly under the broiler, so it would absorb all the heat. It worked, I was stoked, let me know what you think.
The other pizza was a sausage, red onion and green chilli one