My mom came out to visit, so we decided to treat her to some homemade pizza.
Dough is as follows:
Caputo flour (100%) - 1000 gr.
Dasani Water (61%) - 610 gr. room temp.
ADY (est: .2%) - .5 teaspoon
Salt (2.5%) - 25 gr.
5 dough balls @ 275 gr.
1 dough ball at roughly 253 gr.
Hand kneaded, until supple. Rested for an hour, and folded/shaped to a ball. Bulk rise for 20hrs at room temp, then balled rise for 5 -6hrs.
2) Pepperoni (boarshead), mozzarella, Parmesan, tomato sauce, and oregano.
1) Yukon Gold, EVOO, Rosemary, Salt, fresh mozzarella, and goat cheese. My homage to House Pizzeria in Austin, tx...my favorite.
2) Caramelized apples, Nutella, and walnuts. Made the first with all ingredients, and ended up burning the Nutella and walnuts. Made the next one with apples only, then topped with Nutella and walnuts after it was out of the oven.
Enough blabbing...here's some pics.