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
