Author Topic: Last Nights Pie  (Read 1124 times)

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Offline Matthew

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Last Nights Pie
« on: March 01, 2009, 08:41:30 AM »
Hi All,

The recipe is as follows:

506.3 g    Hard Wheat Unbleached Bread Flour  (12.5% gluten)
  20.7 g    Gluten Flour (80% gluten)
363.0 g    Spring water
  16.5 g    Diamond Chrystal Kosher Salt
  46.3 g    Ischia Starter (50/50)

3 x 305g dough balls, 12" pizza
24 hour bulk fermentation @ 72 degrees
24 hour individual ball cold fermentation & 3 hour room temperature rise before baking

Sauce:
6 in 1 Tomatoes with a little salt cut with spring water & pureed with Immersion blender

Cheese:  Silani high moisture aged mozzarella & Freshly grated Parmiggiano Reggiano

Toppings:
Italian Pepperoni
Marinated Artichoke Hearts
Fresh Basil
Italian Premium EVOO

Baked at 630 degrees for 6 minutes

« Last Edit: March 01, 2009, 10:19:05 AM by Matthew »