A D V E R T I S E M E N T
0 Members and 1 Guest are viewing this topic.
That looks fantastic. Having a variation that works with AP flour makes it a great recipe to share with friends who want to wade into the world of pizza making.
Sliced party style, this was a hit with the family.
Thank you! IIRC, approx 12 min bake at 300deg celsius.
Gorgeous. How did you prepare the potatoes?Since you seem tobbe the suthority on this pizza, have you tried this with just room temp fermentation? I tried the variation of Bonci's formulation that specified 10% nartural starter (which included overnight refrigeration) and I got no rise whatsoever.Also, have you done a 100% Kamut flour version of this pizza. I have some white Kamut flour (14% protein) that I think would be good with this. If so, what hydration do you suggest for thatvflour?