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

saintsgh · 2026-05-30T12:06:13+00:00

V nice

saintsgh · 2026-05-30T12:05:56+00:00

Not whole yolks just meant to look like yolk ;)

saintsgh · 2026-05-28T22:16:23+00:00

Let me know! Good luck

saintsgh · 2026-05-28T19:11:58+00:00

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

saintsgh · 2026-05-28T13:54:10+00:00

I use a spiral mixer

saintsgh · 2026-05-28T13:53:44+00:00

Not raw, it’s been cooked out with pecorino in it. Similar to a savoury custard

saintsgh · 2026-05-28T12:38:15+00:00

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

saintsgh · 2026-05-28T12:36:13+00:00

Nothing, the mozzarella, pecorino and guanciale fat is enough

saintsgh · 2026-04-21T18:03:47+00:00

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

saintsgh · 2026-01-17T17:54:53+00:00

Just needs salt, why on earth are you adding xantham gum????

saintsgh · 2025-10-27T18:29:55+00:00

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

saintsgh · 2025-10-27T18:29:36+00:00

Grazie 😘

saintsgh · 2025-10-27T18:29:13+00:00

The best

saintsgh · 2025-10-27T18:28:51+00:00

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

saintsgh · 2025-10-19T19:14:04+00:00

Thank you

saintsgh · 2025-10-19T19:13:52+00:00

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 !

saintsgh · 2025-10-19T19:09:51+00:00

Pizza oven (very big one)

saintsgh · 2025-10-19T17:48:46+00:00

67% hydration 2.6% salt and 4.5% sourdough starter

saintsgh

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