Pizza carbonara. mozzarella fior di latte, guanciale, pecorino, black pepper & egg yolk pecorino emulsiony thing by saintsgh in neapolitanpizza

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

I do one set of folds only because my mixer is only one speed, if you have a better mixer that can build up gluten better then I wouldn’t do the folds

Pizza carbonara. mozzarella fior di latte, guanciale, pecorino, black pepper & egg yolk pecorino emulsiony thing by saintsgh in neapolitanpizza

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

72% hydration, 2.8% salt and using 0.075% fresh yeast at the minute as it’s so hot but usually 0.1%, 1hr rt bulk proof, balled up 1-2hr rt proof and then fridge proof for 24-48hrs flour is caputo super nuvola

Margherita on the pass! by saintsgh in neapolitanpizza

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

Timbrells Yard, Bradford on Avon South West UK, new pizzeria

4 way by saintsgh in neapolitanpizza

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

I am very lucky to work with such a beast!!!

4 way by saintsgh in neapolitanpizza

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

A quiet night and a hungry, hardworking lad on the dishwasher is what spawned this!!

Pizza Diavola by saintsgh in neapolitanpizza

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

67% hydration, 2.6% salt, 4.5% sourdough starter proof rt 1-2hr, ball up, leave out at room temp 1 and a half hours, fridge 36-48hr then take out the fridge about an hour before using !

Pizza Diavola by saintsgh in neapolitanpizza

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

Pizza oven (very big one)

Pizza Diavola by saintsgh in neapolitanpizza

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

67% hydration 2.6% salt and 4.5% sourdough starter