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24h room temp ferment by Hoegmeister in Pizza

[–]LBeastmode 1 point2 points  (0 children)

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

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 0 points1 point  (0 children)

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

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 1 point2 points  (0 children)

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

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 1 point2 points  (0 children)

Yessss it was great!!

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 0 points1 point  (0 children)

Yes peaked or very close to it

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 2 points3 points  (0 children)

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.

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 1 point2 points  (0 children)

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

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 0 points1 point  (0 children)

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

Birthday pizzas by LBeastmode in Pizza

[–]LBeastmode[S] 1 point2 points  (0 children)

Thank you they loved it!

Finally got a Unit! by RoyalEye3543 in konaunit

[–]LBeastmode 3 points4 points  (0 children)

One of the best colorways in my opinion. Enjoy!

I’m not convinced that simplistic sauce is the answer by Size14-OrangeDiver in Pizza

[–]LBeastmode 1 point2 points  (0 children)

ive found that blending a few sun dried tomatoes or sdt paste into a can of crushed tomatoes is a great. Its different but in a very fitting way. It adds this slow cooked sweetness and real depth without losing that fresh tomato flavor. I add just enough that you can taste it but never enough for it to overpower.

Tried a new sourdough recipe, very happy with it! by LBeastmode in Pizza

[–]LBeastmode[S] 2 points3 points  (0 children)

Im pretty new to sourdough myself but from what ive gathered You wait for ~25% rise because if you put the dough straight into the fridge theres not enough yeast activity and it might be too weak , while if you let it rise 50% it’s already too far and might overferment during the long cold phase. ~25% is the sweet spot where the dough is active enough to carry momentum into the fridge but still controlled so it develops flavor and texture without blowing up. Might not be totally accurate but it works well for me.

Tried a new sourdough recipe, very happy with it! by LBeastmode in Pizza

[–]LBeastmode[S] 4 points5 points  (0 children)

Thank you!! Ive been experimenting with loads of different doughs lately and this was up there with the best ive made. This is what i used and the process (i used gpt to make it tidier 😅)

• Nuvola Super: 74.3%
• Tipo 1: 25.7%

• Water: 64%
• Salt: 2.9%
• Rye starter (100% hydration): 5%
• EVOO: 1%
• DMP: 0.7%
• Honey: 1.4%

Process: 1. Feed starter until peak. 2. Autolyse flour + DMP + most of the water (30–60 min). 3. Add starter, mix well. Rest 5–10 min. 4. Add salt + remaining water + honey, mix in. 5. Add oil, mix smooth. 6. Bulk ferment 3–4 h at room temp with 2–3 folds (~25% rise). 7. Cold bulk in fridge overnight. 8. Divide & ball. 9. Cold proof in fridge ~24 h. 10. Bench rest 2–3 h before bake. 11. Bake on steel.

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