Wednesday night can only mean one thing at the JTG household: Pizza night!
Well, at least tonight I was able to make it happen
Dough prepared Monday evening - pretty much a direct dough approach. Formula below:
100% AP flour (9.8% protein)
61% mineral water
.8% fresh CY (I used a bit more this time, because I baked a few pies with this dough after 24 hours (after 2.5-3 hours out of the fridge, the dough was plenty ready). After 72 hours in the fridge, the dough was "ripe"- requiring only an hour of "warming" on the counter prior to baking.
Whisk salt and sugar into water until dissolved. Next, whisk in CY. Add flour, mix until the dough is one shaggy unit. Knead for a couple minutes, then add EVOO. A couple more minutes of kneading, and a couple of stretch and folds. Divide and ball, then into the fridge.
I baked the pies in my electric oven, on soapstone (middle rack) at 300 degrees celsius. I didn't time the bake.
First pie: Cheese (blend of 80% whole milk mozz and 20% Edam), with fresh basil added post bake. Pretty good cheese combination - not too salty, plenty of flavor.
Second pie: Ham, onions, fresh tomato. Out of the oven, some crushed red chilli pepper and chopped basil.