A D V E R T I S E M E N T


« previous next »
Pages: 1 [2]   Go Down

Author Topic: Chicago Style Pizza Recipe I've Been Working On  (Read 3891 times)

0 Members and 1 Guest are viewing this topic.

Offline loowaters

  • Registered User
  • Posts: 648
  • Age: 51
  • Location: Somewhere...in Iowa.
  • Where's my knife and fork?
Re: Chicago Style Pizza Recipe I've Been Working On
« Reply #20 on: April 03, 2016, 10:40:58 AM »
Regarding the semolina debate, I just don't like it. To me it adds a density that seems inauthentic.  I do cook hotter and shorter than most everyone I read on here, though.

Loo
Logged
Using pizza to expand my waistline since 1969!

Offline adacube

  • Registered User
  • Posts: 8
  • Location: Wisconsin
  • I Love Pizza!
Re: Chicago Style Pizza Recipe I've Been Working On
« Reply #21 on: April 03, 2016, 12:09:28 PM »
Quote from: Garvey on April 02, 2016, 02:51:40 PM
Are you still doing the 64-hr ferment (36+24+4)?  If so, I wonder if the long fermentation time leads to more gluten development.

I'm doing 24 hrs at room temp and 48 hrs in the fridge. I like the flavor it develops but maybe I could try decreasing it next time and see what it does to the texture.
Logged

A D V E R T I S E M E N T

Pages: 1 [2]   Go Up
« previous next »