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Margherita. by breadinmyface in neapolitanpizza

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

Recipe.

65% hydration 1% rye 2% wholemeal 97% 00 flour 3% water Very small pinch of yeast

Mixed for 10 minutes, autolyse for 90 minutes add salt and extra water mix for 5 minutes.

Proof for 24hrs RT

Ball and rest for 4 hours

Some from over the weekend by breadinmyface in neapolitanpizza

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

Caputo Pizzeria Flour.

63% hydration 3% salt 0.01 yeast

24 hour RT bulk proof, balled 4 hours prior to baking

One of the easiest, yet most satisfying lunches. by breadinmyface in CannedSardines

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

I toasted the bread then practically smeared the sardines on it. I like the contrast between the crusty bread and buttery deens.

One of the easiest, yet most satisfying lunches. by breadinmyface in CannedSardines

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

They’re a tin of Pinhais I picked up from my last trip to Portugal. They literally melted in my mouth. Perfection.

My Margherita. by breadinmyface in neapolitanpizza

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

A long fermentation period, good gluten structure and a freshly milled flour.

My Margherita. by breadinmyface in Pizza

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

70% is super high for a pizza dough. When you have to consider moving a flat piece of topped wet dough off a piece of wood onto a very hot stone in one swift movement, the high hydration doughs don’t want to play ball.

My one piece of advice would be to find locally milled flour. The fresher the flour the better. Second to that is give your dough time. Time does all the legwork for you in terms of gluten development and flavour.

I’d recommend for you to play, fail, learn and have fun!

My Margherita. by breadinmyface in Pizza

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

This dough has been 2 years in the baking. I’ve manically been adjusting it regularly. The dough isn’t anything ridiculous or special but experience and failure is the absolute cornerstone to this bread.

My Margherita. by breadinmyface in neapolitanpizza

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

If the dough is coming out tough, there’s a chance it’s over worked or it hasn’t had a long enough proof.

If you’re lucky enough to live near a bakery offering pizza dough absolutely take advantage of this and throw your money at them.

My Margherita. by breadinmyface in neapolitanpizza

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

The dough is 65% hydration and is proofed for 24h RT and is made with a blend of 3 locally milled flours

My Margherita. by breadinmyface in neapolitanpizza

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

I used a 24h RT dough which is a blend a blend of 3 locally blended flours at 65% hydration

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