I've been telling one of my buddys from NYC about the P^3 (Pizza Party Pizzone). He was in town tonight and wanted to see it in action, so I brought it over to the Garage.
63.5% HR HEB (local grocery store chain) AP flour
2.8% salt
7.5% culture (makes for about 64% hydration)
12 hours bulk at 61F + 12 hours in balls at 65-70F. Fermented in plastic bags.
The first bake was about 940F/50 seconds and we upped it incrementally each pie (except for the dessert pie at then end) to about 1050F/35 seconds.
My goal is to make totally
[email protected] pizza with easy to find ingredients and as simply as possible. I'm getting close...