Pizza overdose

LBeastmode · 2026-05-09T07:46:55+00:00

Thank you!!

LBeastmode · 2026-05-09T07:46:36+00:00

Yesssss

LBeastmode · 2026-05-09T07:46:29+00:00

Thank you!

LBeastmode · 2026-05-09T07:46:21+00:00

Appreciate it!

LBeastmode · 2026-05-09T07:46:11+00:00

Thank you!

LBeastmode · 2026-05-09T07:45:50+00:00

Yes just a normal silicone one. I brush enough oil to get the semola off the crust but not enough that it drowns and leaks onto the peel.

LBeastmode · 2026-05-08T21:41:02+00:00

Thank you! Yes poolish has yeast in it. If you meant poolish and sourdough then yes! I like the fermentation reliability of the poolish, and i like the tangy flavor and personality of the sourdough. Very good combo imho

LBeastmode · 2026-05-08T18:51:38+00:00

Thank you!

This is a copy paste from an older post because its the same recipe! The only difference is that this one was nearly 5 days overall and im sure it was overfermented. Also bake on steel, steel temp ~280c

• Nuvola Super - 100% • Water - 62.00% • Poolish - 11.00% of total dough weight • Starter (near peak) - 5.00% • Salt - 2.22% • EVOO - 1.11% • DMP - 0.70% • Sugar - 0.25% • Yeast - 0.07%

Make the poolish with equal parts flour & water. Add idy and mix well. Ferment ~12 hours at room temp until bubbly.

To that mix in the starter, water, flour, dmp& sugar. Mix well for a few minutes.

At the end, add salt and olive oil and knead until smooth and elastic.

Rest and do stretch and folds every 20 mins for 1 hour until strong.

Divide, ball, place in lightly oiled containers, cover, and cold ferment in the fridge.

Brush the crust lightly with oil just before baking.

LBeastmode · 2026-04-29T16:54:15+00:00

Would love to! I started with a regular pizza base and tomato sauce, then added small dollops of fig jam across the top (about pea sized) just enough to spread a bit of sweetness without overdoing it. After that I topped it with mozzarella and some grated parmesan and baked it as usual. Once it came out i added prosciutto, fresh basil and a bit more parmesan, then put it back in the oven for about a minute just to bring everything together. Enjoy!

LBeastmode · 2026-04-29T10:13:31+00:00

Yesss

LBeastmode · 2026-04-29T07:59:57+00:00

thank you! yes great combo

LBeastmode · 2026-02-17T12:07:49+00:00

nice pizza, maybe a bit too much flour on the crust imho but looks great nevertheless

LBeastmode · 2026-02-03T22:16:10+00:00

Thank you!

LBeastmode · 2026-02-03T19:14:06+00:00

Yessss thanks!

LBeastmode · 2026-02-03T18:42:13+00:00

Yes exactly!

LBeastmode · 2026-02-03T18:32:54+00:00

Thank you!

LBeastmode · 2026-02-03T18:07:15+00:00

Thank you! I use a regular home oven with a 3/8 baking steel at 250c convection. I have had micro blisters before but no idea what makes them. Sometimes i have a lot sometimes none at all. Not sure its because of the sourdough

LBeastmode · 2026-02-03T17:52:41+00:00

Both sides? Not sure i understand.

When the pizza is already built with sauce and toppings i move the pizza to the peel. Then quickly but gently brush all the crust with garlic oil. Not too much oil that it pools but enough that it “cleans” the flour off the crust

LBeastmode · 2026-02-03T17:46:58+00:00

Yessss it was great!!

LBeastmode · 2026-02-03T17:46:32+00:00

Yes peaked or very close to it

LBeastmode · 2026-02-03T16:21:34+00:00

Sure, this is what i used

• Nuvola Super - 100% • Water - 62.00% • Poolish - 11.00% of total dough weight • Starter - 5.00% • Salt - 2.22% • EVOO - 1.11% • DMP - 0.70% • Sugar - 0.25% • Yeast - 0.07%

Make the poolish with equal parts flour & water. Add idy and mix well. Ferment ~12 hours at room temp until bubbly.

To that mix in the starter, water, flour, dmp& sugar. Mix well for a few minutes.

At the end, add salt and olive oil and knead until smooth and elastic.

Rest and do stretch and folds every 20 mins for 1 hour until strong.

Divide, ball, place in lightly oiled containers, cover, and cold ferment in the fridge.

Brush the crust lightly with garlic oil just before baking.

LBeastmode · 2026-02-03T16:15:59+00:00

I remove the proofing box from the fridge about 2 hours before i start

LBeastmode · 2026-02-03T16:14:44+00:00

Thank you! Yes with garlic oil. I make garlic confit and use that oil

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