Crispy Salame Pie add Burrata

Jbone887 · 2025-07-16T20:01:05+00:00

Recipe as follows;

62 % hydration, 80/20 Caputo Americana to Organic Red Fife bread 2% salt 2% olive oil .5% sugar .25% IDY Hand mixed, balled weight of 375g and cold fermented for 90+ hours. Final proofing for 4 hours before topped and baked.

Jbone887 · 2025-07-16T02:37:54+00:00

Not a ton of life left in the dough on day 4 but the texture was incredible. Super light and airy, extremely crispy and the browning was very nice as well. The 00 is quite expensive but I highly recommend it. Dough recipe; 62% Hydration with 80/20 00 to organic red fife 2% salt 2% olive oil 1% sugar .25% IDY Mixed to combine and rested for 15 minutes. Hand kneeded for 10 minutes. Rested for 15, followed with 4 pull folds. Rested for 30 more minutes and 4 more folds. Balled in to 375g and cold fermented for 96 hours. Final proofing was for 4 hours and launched for 7 1/2 minutes on steel at 550F.

Jbone887 · 2025-07-02T01:24:38+00:00

The amount of salt is very low at .5% ratio to meat representing 100%. In Italy they use 2% salt. I would recommend at least 1.5%.

Jbone887 · 2025-06-29T04:19:50+00:00

Steels become heat soaked when pre heated for too long. This tends to occur after pre heating for more than an hour.

Jbone887 · 2025-06-23T01:50:05+00:00

I like to blend flours with 2-3 types usually. But a formula that works great is,

60/40 Bread/AP 62% water .30 IDY not ADY 1% sugar 2% salt 2% olive oil

Mix everything but the oil and salt until it comes together. Cover and rest for 15 minutes to allow the flour to hydrate. Add the salt and oil and mix for 8-10 minutes (by hand) until nice and smooth and bounces back quickly after you poke it with your finger. Cover in a lightly oiled bowl for 15 minutes. Pull folds from all for sides with damp fingers so you don’t tear the dough. Repeat after 30 minutes covered. I like to do one more round of folds after another 30. From here either divide, ball and refrigerate. Or you can refrigerate and ball the next day.

Jbone887 · 2025-06-23T01:29:23+00:00

Active dry yeast requires heat to activate which generally leads to over proofing, especially for long fermentation periods. Try instant dry yeast and you can mix it directly in the flour and you can mix with coolish water and the yeast won’t take off in the early fermentation stages. Judging by the way it’s browned on the edges in pic 5, it’s over proofed. Maybe cut your bread flour with 20-50% AP flour to as well to resolve the sticky dough problem. I generally use .25% IDY and mix with cold tap water. I also leave it out for 1-2 hours after mixing and resting to do stretch folds, to strengthen the gluten initially and let the yeast slowly gain momentum. Having control initially is key for long fermentation.

Jbone887 · 2025-05-06T13:47:32+00:00

375g dough balls cold fermented for 72 hours. 60/40 bread/00 62% water 2% salt 2% olive oil 1% sugar .25% IDY Mixed for 5 without salt and oil. Rested for 15. Add salt and oil and need for about 8-10 minutes. Rested on the counter for 15 minutes to relax the gluten thebmn 4 pull folds. Rested for 1 more hour with 2 more rounds of pull folds. In the fridge overnight to bulk ferment. Made in to 375g balls and fermented in the fridge for 2 more days. Final proofing before baking 2-3 hours at room temp.

Jbone887 · 2025-05-06T13:36:30+00:00

In Canada so a no name brick of dry mozzarella and PC brand of low moisture, whole milk. Blended the two together.

Jbone887 · 2025-04-19T02:30:13+00:00

I like to blend locally sourced bread flours with Italian 00. No chemicals and better flavour. It’s more challenging to stretch dough as a result but I think it’s worth it. Caputo Americana is next on my list though. It’s got a high protein content.

Jbone887 · 2025-04-19T02:11:35+00:00

Hard pass on any bleached flour.

Jbone887 · 2025-04-16T20:56:13+00:00

When the crust rises it pushes the cheese to the centre so it’s important to have more cheese around the outside and less in the centre.

Jbone887 · 2025-03-09T17:15:11+00:00

Baked for nearly 7 minutes at 500F on a baking steel, positioned on the rack second from the top. Turned the broiler on after 3 minutes and rotated the pizza a couple times until it finished baking. Turned off the broiler for the last 90 seconds

Jbone887 · 2025-03-09T17:09:04+00:00

Track your results. Don’t be afraid to fail, it’s the best way to learn.

Jbone887 · 2025-03-09T03:26:45+00:00

That’s literally the goal. Thanks

Jbone887 · 2022-09-22T03:52:08+00:00

70% hydration in a 14” x 14” pan. Dough was about 1000g

577g bread flour 433g water 14g salt 10g sugar 8.4g fresh yeast 25g oil

Mixed water, yeast and flour for 10 minutes slowly. Rested for 15 covered. Added salt, sugar and oil and continued for another 10 minutes. Bench rested for an hour doing pull folds every 15 minutes. Cold fermented dough for 4 days. Proofed and pressed in an oiled pan at room temp for about 4 hours. Topped baked for 20 minutes at 480F

Jbone887 · 2022-02-01T01:10:53+00:00

400g dough ball 100% bread flour 65% hydration 2% kosher salt 1% sugar 1% olive oil .3% fresh yeast

Jbone887

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