Author Topic: My most recent effort  (Read 793 times)

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Offline Foodieforpizza

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My most recent effort
« on: February 28, 2016, 01:22:43 AM »
Here is tonight's pie.

567 grams high gluten bread flour (not sure of brand, it came from a bulk store)
355 grams of warm filtered water
6.25 grams sea salt
10 grams SAF yeast
22.5 grams of raw honey


This makes 2 dough balls.  I coat them in olive oil then put them in zip lock bags for a 2 day refrigerated ferment.

I let the dough sit on the counter for 2 hours before use and spread it into a pizza pan that has been lightly oiled with olive oil. Top as desired and baked at 425 degrees.

It's so tasty!

~Anne




« Last Edit: February 28, 2016, 12:48:45 PM by Foodieforpizza »

Offline Minolta Rokkor

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Re: My most recent effort
« Reply #1 on: February 28, 2016, 08:20:26 PM »
Have you ever tried a 3 day cold ferment or a 24 hour room temp ferment?
You'll get a lot of complex flavor from the dough.

Offline Foodieforpizza

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Re: My most recent effort
« Reply #2 on: February 28, 2016, 09:56:03 PM »
Have you ever tried a 3 day cold ferment or a 24 hour room temp ferment?
You'll get a lot of complex flavor from the dough.

I'm certainly willing to give it a try.  :D

Offline nick57

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Re: My most recent effort
« Reply #3 on: March 04, 2016, 08:35:12 PM »
 Good looking pie.  425 bake temp is a little low. Shoot for around 500 degrees, and if your stove goes to 550, all the better. The crust will rise faster and it will be more moist and tender. Long bake times will dry out the crust, you should be shooting for around 8 to 10 minute bake times at those temps.