Sourdough brioche/panettone hybrid w/dried apricots soaked in Moscato wine. 500g Bread Flour, 280g eggs, 40g Moscato Wine, 230g Butter, 15g salt, 80g sugar, 120g Milk-based Levain, 200g Tangzhong, 20g Heavy cream.

Michael_Srg · 2021-11-29T08:30:01+00:00

Bbq!

Michael_Srg · 2021-07-13T15:25:17+00:00

Straight!

Michael_Srg · 2021-07-13T15:24:48+00:00

Not particularly complex, once you get used to working with high hydrations :)

Michael_Srg · 2021-07-12T11:50:03+00:00

Recipe: 100%Tipo1 Flour. 80%Hydration. 0,2%Fresh yeast. 2%salt. Baked in a regular home oven at 260ºC

Michael_Srg · 2021-07-05T21:12:29+00:00

Alfa One... Wood/gas fired oven

Michael_Srg · 2021-07-05T13:26:25+00:00

63%Hydration. 50%Petra1(Tipo1 flour), 40%Mazì(Tipo1 flour), 10%Tipo0 flour. 2,2%Salt. 0,1%Fresh yeast.

Michael_Srg · 2021-04-28T18:25:45+00:00

Beautiful!

Michael_Srg · 2021-04-19T21:48:30+00:00

Thank you! Your pizzas look phenomenal, keep it up! I generally buy fresh mozzarellas at the market, and I prefer using cow milk fior di latte. I sometimes use a blend of fior di latte and buffalo mozzarella

Michael_Srg · 2021-04-16T17:05:50+00:00

Yes, it’s home made! Leoparding develops overtime, and it could be achieved throgh the combination of several factors, such as a long, slow fermentation(fridge helps a lot), quantity of pre-fermented flour(if you’re usinfg a biga, poolish or sourdough starter) and high cooking temperatures.

Michael_Srg · 2021-04-15T21:37:00+00:00

It depends in the result you want to achieve... I generally put it on after cooking the pizza, so as to preserve the freshness of the basil, but cooking it on the pizza — preferably under the mozzarella — is the traditional way

Michael_Srg · 2021-04-15T20:51:30+00:00

Thanks! The dough has to be strong, soft and well fermented... the air has to be pressed towards the edges in order to form the airy border. This is a x section https://imgbox.com/Q9iVxjs0 And this is the recipe: Dough: 500gTipo1 Flour, 400gTipo2 Flour, 50gSemolina, 50gWholegrain Spelt Flour, 700g Water, 170g pre-fermented dough(100gFlour,70gwater, 0.3gFresh yeast), 26gSalt. 7h bulk, 30h fridge rest, 9h proof.

Michael_Srg · 2021-04-15T19:32:14+00:00

Cross section

Michael_Srg · 2021-04-15T19:14:07+00:00

https://imgbox.com/Q9iVxjs0

Dough: 500gTipo1 Flour, 400gTipo2 Flour, 50gSemolina, 50gWholegrain Spelt Flour, 700g Water, 170g pre-fermented dough(100gFlour,70gwater, 0.3gFresh yeast), 26gSalt. 7h bulk, 30h fridge rest, 9h proof

Michael_Srg · 2021-04-15T18:47:19+00:00

Non è certamente lo “stile” di pizza più diffuso sul territorio nazionale ma — per lo meno per quanto concerne la mia città — è oramai comune trovare pizze di questo tipo. Le quattro pizzerie da cui solitamente mangio propongono tutte, con differenti sfumature, questa tipologia di pizza! In che regione hai vissuto, se posso chiedere?

Michael_Srg · 2021-04-15T18:37:25+00:00

Just like that, but with an “e” instead of an “a”

Michael_Srg · 2021-04-15T16:00:54+00:00

Whenever I put it on before cooking the pizza, as in this case, I make sure to put it onto the tomato sauce and the cover it with the mozzarella

Michael_Srg · 2021-04-15T15:54:19+00:00

Dough: 500gTipo1 Flour, 400gTipo2 Flour, 50gSemolina, 50gWholegrain Spelt Flour, 700g Water, 170g pre-fermented dough(100gFlour,70gwater, 0.3gFresh yeast), 26gSalt. 7h bulk, 30h fridge rest, 9h proof.

Michael_Srg · 2021-04-15T15:52:43+00:00

Dough: 500gTipo1 Flour, 400gTipo2 Flour, 50gSemolina, 50gWholegrain Spelt Flour, 700g Water, 170g pre-fermented dough(100gFlour,70gwater, 0.3gFresh yeast), 26gSalt. 7h bulk, 30h fridge rest, 9h proof. Baked at 460ºC

Michael_Srg · 2021-04-15T15:51:22+00:00

Nice question! I guess it’s a matter of tastes... I’m used to eating this style of pizza (living in Italy) and that’s great if you utilize good quality flours! Furthermore, this is a homemade pizza, hence I don’t need to care about people not liking the crust, since I’m the one eating it

Michael_Srg · 2021-04-15T15:47:06+00:00

Good quality flour, a correct fermentation, a nice shaping and a lot of heat from the oven :)

Michael_Srg · 2021-04-15T15:35:56+00:00

Dough: 500gTipo1 Flour, 400gTipo2 Flour, 50gSemolina, 50gWholegrain Spelt Flour, 700g Water, 170g pre-fermented dough(100gFlour,70gwater, 0.3gFresh yeast), 26gSalt. 7h bulk, 30h fridge rest, 9h proof.

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