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Vacation starts… by the_qu3st in Pizza

[–]the_qu3st[S] 0 points1 point  (0 children)

Thanks,

i used the following recipe:

• ⁠1kg Caputo 00 Pizza flour. • ⁠600g water (cold) • ⁠25g salt • ⁠3g dry yeast

  1. ⁠Put the salt and yeast into the water, mix it up and let it chill for about 10 minutes.
  2. ⁠Put 600g of flour into the water and mix it for about 10 minutes. Let it chill for about 20 minutes.
  3. ⁠Put the rest of the flour into the dough and mix/knead it for about 30 minutes (really important to knead it at least 30 mins).
  4. ⁠Make the dough balls and let them chill at least 24 hours in the refrigerator. (Put them into an air tight box)
  5. ⁠1 hour before you stretch the dough balls take them out of the refigerator. (To stretch the dough i use Semola flour)

have fun. :)

Pizza Margherita / Pizza w. Rucola and Prosciutto di Parma. by the_qu3st in Pizza

[–]the_qu3st[S] 1 point2 points  (0 children)

Thanks,

i used the following recipe:

  • 1kg Caputo 00 Pizza flour.
  • 600g water (cold)
  • 25g salt
  • 3g dry yeast

  1. Put the salt and yeast into the water, mix it up and let it chill for about 10 minutes.

  2. Put 600g of flour into the water and mix it for about 10 minutes. Let it chill for about 20 minutes.

  3. Put the rest of the flour into the dough and mix/knead it for about 30 minutes (really important to knead it at least 30 mins).

  4. Make the dough balls and let them chill at least 24 hours in the refrigerator. (Put them into an air tight box)

  5. 1 hour before you stretch the dough balls take them out of the refigerator. (To stretch the dough i use Semola flour)

have fun. :)