Pizza Week 3.

I’ve been testing new formulations of pizza dough and have settled upon a formulation much like my baguettes however tweaked to make a Neapolitan type pizza dough, that means elevated salt ranges and low-end hydration with medium power flour. On this case, I used the usual Caputo “Blue” Tipo 00 W270-290.

The dough dealt with fantastically and actually was distinctive – tender however nonetheless with good chew and a pleasure to deal with. Hand stretched right into a spherical disc within the ordinary method…

For sure I used to be ecstatic with the end result…

Formulation: – Makes 3 250g doughs plus further.

Technique:

Utilizing twice refreshed LM to seed the poolish, this was left to rise for 12 hours at 17 Celsius in my wine fridge.

The ultimate dough was combined till elastic and pretty easy – sans cellulite look.

Dough temp was 27C, moved to my wine fridge for 90 minutes after which to the primary fridge (2C) for about 6 hours earlier than dividing into 250 gram dough balls. Proof amount required at 17C for 12 hours and approx. 4 hours at room temperature.

After making many pizzas over the previous couple of weekends, this weekend I selected to make Garlic bread to go along with a Tomahawk steak.

I whipped up one thing off-the-cuff…

Garlic topping: – sufficient for x2 10 inch pizzas.

• Recent Parsley ~15g
• 7 Garlic cloves
• Butter ~50g
• Salt and Pepper

Individually, finely chop the garlic and parsley and put aside. Minimize butter into cubes and blend all elements collectively. Season nicely with salt and pepper.

To organize the garlic pizza, I added a drizzle of excellent high quality further virgin olive oil earlier than including the garlic butter, contemporary mozzarella and brie cheeses.

Then stone baked…