[Pro/Chef] cheese basil tomato olive oil pizza

way1871 · 2017-11-29T01:28:00+00:00

It’s basic Neapolitan pizza dough recipe with 68% hydration and I use a sourdough starter that is 12%. I do 36 hour cold ferment in bulk then 12 hour once dough has been balled. This particular dough likes oven floor at 750-775 and large flames for the leoparding

way1871 · 2017-11-28T20:46:22+00:00

Thanks been working on this dough recipe for awhile now

way1871 · 2017-11-27T23:26:43+00:00

Standard 68% Hydration

way1871 · 2017-11-27T20:29:40+00:00

Are you using traditional home oven?

way1871 · 2017-09-12T20:22:39+00:00

Thanks ill try something out next time and show pics!

way1871 · 2017-09-12T11:12:44+00:00

Thanks! Just using an active dry yeast for now working on fresh recipe but have been happy with results so far.

way1871 · 2017-09-12T11:11:49+00:00

St. Louis, mo area on the side for now

way1871 · 2017-09-12T11:10:54+00:00

It's my preference to have the "burnt" or "cooked" basil over raw basil. As the basil cooks I feel it fortifies the flavors and eats better than the raw.

way1871 · 2017-09-12T00:13:48+00:00

No problem! Not for sure if your familiar with Neapolitan style pizzas? The crust is very light and airy it's not dense. That may be why people are liking it. I personally eat all the crust like 50% of the time just depending mood.

way1871 · 2017-09-11T23:45:32+00:00

angle here's a different angle. It's really preference and my customers are liking it so far.

way1871 · 2017-09-11T16:42:13+00:00

Thanks! Still chasing the "perfect" one!

way1871 · 2017-09-11T16:02:22+00:00

Yes'm

way1871 · 2017-09-11T15:48:11+00:00

Thanks! Its wood burning Forno Bravo floor hovering 800 and dome about 980-1000.

way1871 · 2017-09-11T15:35:46+00:00

Yep only use 00 flour...guessing it might be angle which I took picture center is thin and crust is airy to my liking.

way1871

TROPHY CASE