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Author Topic: Wall Street Journal Pizza Write Up  (Read 264 times)

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Offline Jon in Albany

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Wall Street Journal Pizza Write Up
« on: October 13, 2021, 08:55:53 AM »
While the body of this article isn't going to have new information for regular visitors to pizzamaking.com, it's got a little bit on recent pizza books and a bit on home ovens. The part that caught my eye was a dough formula "adapted" from the Dan Richer of Razza's book They Joy of Pizza due out next month. I'm not sure if the adapting was scaling the recipe or something else, but the it is all in grams using 1000g of flour so the percentages are easy.

76% hydration,2% salt, .3% IDY with an autolyze, lots of stretch/folds/rests and it is a 3 day dough. Personally, I tend to have issues shaping and launching a dough when the hydration gets into the upper 60s but I think I will give this a shot sometime. I was probably going to get the book anyhow, but I think the grams made it a definite for me.

https://www.wsj.com/articles/how-to-make-pizza-at-home-11633717763


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