Dear friends, new pizza last night.
I got a great mixture and baking with cookie Saputo "now tested" did the rest.
The firing was between 50 and 55 seconds for each pizza.
Temperature of 470 ° plane and sky 550 °.
Usually dough without folds. Normal dough, four hours parking facility + 9 + 11 primer.
I worked unlike the other times the temperature of the first rising that never took care of properly ... so the bet was
made about 23/24 degrees. I immediately noticed that the first rise was very pronounced and I found the same result with the dough prior to completion. Much air inside.
1000 grams caputo flour - 80 grams natural yeast - 690 g water - 30 g salt.
Very light ..
New dressing for the first pizza you see .. tomato yellow, agerola mozzarella, smoked cheese, onions and olives Borretane.
really good ..