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Author Topic: cold fermenting caputo saccorosso  (Read 376 times)

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Offline JWFPIZZZA

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cold fermenting caputo saccorosso
« on: January 13, 2020, 08:59:17 PM »
I have been running into a bit of an issue with gumline lately and im not sure exactly why as I did not have this problem in the past.

dough formula
22lbs Caputo saccoross
14.3 water at 64 degrees
6.6 oz salt
26g yeast

add water, add salt, add flour and yeast and mix for 10-12 minutes finished dough temp is around 72 degrees.  pull dough from mixer and then ball and cross stack in fridge for 2 Hours then down stack dough, goes through a 48 hour ferment, I take out for service 2-3 hours before. cook pizzas around 750 on the deck and about 850-900 degrees ambient temp for about 2-3 minute bake time. curious if I am missing something here.

Thank you!

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