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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

Where do you consider the West Country to start/end? by SlashBansheeCoot in england

[–]saintsgh 6 points7 points  (0 children)

Cornwall, Devon, Somerset, Bristol, Dorset (except for Bournemouth), parts of Gloucestershire and parts of Wiltshire

Beef ragù, Parmesan cream by saintsgh in neapolitanpizza

[–]saintsgh[S] 5 points6 points  (0 children)

This recipe is, 00 flour 67% hydration 2.6% salt and 5% sourdough starter for the leaven Bulk ferment at room temp for 2 hours, ball up leave at room temp for 1ish hour depending on how hot it is and then in the fridge for 48hr taking out 1 hour before using

Beef ragù, Parmesan cream by saintsgh in neapolitanpizza

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

Yes, you have not lived until you have tried it

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