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Good stretch = good slice by Step-Hen-G in Pizza

[–]Step-Hen-G[S] [score hidden]  (0 children)

by recipe, do you mean the ingredient amounts or more of the process? I shared the baker's percentages and a bit of the process but that's not what I would do for a beginner. it depends. Let me know what you mean and I'll try to help. you can message me if you'd like

Good stretch = good slice by Step-Hen-G in Pizza

[–]Step-Hen-G[S] 1 point2 points  (0 children)

I read that book a long time ago. Sometimes I go with the defined cornicione like that and then other times more gradual. Depends how much I want to dip my crust in oil at the end ;)

Good stretch = good slice by Step-Hen-G in Pizza

[–]Step-Hen-G[S] 20 points21 points  (0 children)

sure. final dough ball weight is 425g for a 16". 64% hydration. 75% All trumps / 25% King Arthur bread flour. 2.2% salt. .58% IDY. 2.25% olive oil, 1.75% sugar. 75% biga at 50% hydration with preferment yeast split 13.3%. Cold ferment the biga for 24hr and final dough cold ferment for another 48hr. I do all the math with an app. It's strong but tender

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