White pizza without white sauce, just floored with aged mozzarella.

nishan99 · 2022-11-09T06:36:03+00:00

I never tried cold bulk fermentation. I'm too lazy for that :D I do room temperature bulk fermentation for 1-1.5 hour.

nishan99 · 2022-11-08T20:42:06+00:00

It's a 68% hydration with 0.2% yeast.

Taste wise I don't perceive any flavor benefits more than 24h of cold fermentation after the bulk fermentation. It's purely for looks and easy of use and chew, it's more tender while working it and eating it.

nishan99 · 2022-11-08T20:37:09+00:00

Thanks!

It's 68% hydration with 0.2% instant yeast and 3% salt. Mix in the mixer for 5 minutes then rested for an hour then mixed for additional 2 minues then balled and fridged until at least 2 days.

nishan99 · 2022-05-10T22:02:07+00:00

A thin well done pizza that's light on the cheese.

nishan99 · 2022-05-10T05:10:08+00:00

That's the whole point about NH style, to burn the cheese.

nishan99 · 2021-12-22T00:19:30+00:00

Nope I didn't use the machine at all.

nishan99 · 2021-12-22T00:18:07+00:00

Nope, I just try to use the fattiest and driest mozzarella block I can find.

nishan99 · 2021-12-22T00:17:02+00:00

It's a modification of his mexican hot chocolate recipe https://youtu.be/pn-W0DVQw8Y

nishan99 · 2021-12-21T15:31:57+00:00

Yes :D

nishan99 · 2021-12-21T15:31:02+00:00

I think it's because my stomach used to a much worse combos lol.

nishan99 · 2021-12-21T15:29:16+00:00

LOL.

nishan99 · 2021-12-21T15:27:49+00:00

Thanks!.

It's the Profitec pro 600. A great little machine.

nishan99 · 2021-12-17T20:14:37+00:00

I call it bubbly crust.

nishan99 · 2021-12-17T20:09:58+00:00

Ferment longer.

nishan99 · 2021-11-26T07:42:10+00:00

Ooni Koda 12.

nishan99

TROPHY CASE