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Author Topic: Today's pizzas  (Read 214 times)

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Offline Mailo

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Today's pizzas
« on: September 18, 2021, 01:49:21 PM »
29 hours of rise at room temperature.

Organic Molino Grassi Manitoba flour Tipo 0.

60% hydration, 3.3% salt, 2.5% oil, 0.3% diastatic malt.

Just lacking launching technique, confidence and just opening skins faster.

Offline Pete-zza

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Re: Today's pizzas
« Reply #1 on: September 18, 2021, 02:26:22 PM »
Mailo,

Did you use yeast and, if so, what type and how much?

Peter

Offline Mailo

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Re: Today's pizzas
« Reply #2 on: September 18, 2021, 02:30:40 PM »
Mailo,

Did you use yeast and, if so, what type and how much?

Peter
Yes, Pete.

ADY and 0.31 grams.

Offline Pete-zza

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Re: Today's pizzas
« Reply #3 on: September 19, 2021, 12:41:08 PM »
Yes, Pete.

ADY and 0.31 grams.
Mailo,

Thank you. Since you did not post any ingredient amounts, can you give the percent of ADY you used? It would also help to have a dough ball weight.

Peter

Offline Mailo

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Re: Today's pizzas
« Reply #4 on: September 19, 2021, 12:46:19 PM »
Mailo,

Thank you. Since you did not post any ingredient amounts, can you give the percent of ADY you used? It would also help to have a dough ball weight.

Peter
Hi again, Pete

I can't post a percentage of the ADY, just what Pizzapp+ told me in grams.
Everything else is in percentage as per the app.

Dough balls were at 275 grams each opened up to about 35 centimeters or 14".

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