Author Topic: My second square  (Read 2146 times)

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Offline TXCraig1

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My second square
« on: September 08, 2012, 09:14:15 PM »
This is my second ever square inspried by Steve -,20876.msg208710.html#msg208710

KABF 100%
Water 67%
Salt 2.2%
Preferment 17%

The preferment was a pancake batter thick flour and water mixture with half a pack of ADY and a couple Tbs of Ischia culture. I let it ferment for about 4 hours. I let the dough rise for about 2.5 hours then shaped it and let it rise for another hour. I topped it with some mozz and provolone and baked at 550F for about 10 minutes. I pulled it out and then topped it later with the tomato sauce (left over from my last pizza night + calabrian chili oil) and baked for another 4 minutes at 450F.

It was beautifully soft, flavorful, and delicious.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline norma427

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Re: My second square
« Reply #1 on: September 08, 2012, 10:37:14 PM »

Your Sicilian slices look delicious!  :P


Offline Ev

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Re: My second square
« Reply #2 on: September 08, 2012, 10:45:49 PM »
Now THAT looks like an L&B pie! Nice going Craig! ;D