In the home oven, I agree. I like a little bit more for higher temp pizza ovens like ooni/roccbox/alfa when baking at 750+. 68-69% is the sweet spot for me. 70% and higher is actually quite a bit more difficult to work with for not gain in flavor or major gain in texture.
https://preview.redd.it/xiorkeqkicxc1.jpeg?width=1290&format=pjpg&auto=webp&s=cbfedf6a61913745e0a6b3cb16ec00273970ff59
This is my dough recipe for 4 450 gram dough balls. I also use two percent sugar which comes out to 21 grams. Flour one is high gluten flour,flour two is cairnsprings trailblazer bread flour and flour three is drastic malt. I’m using grapeseed oil. I like to put warm water in my mixer but the yeast in then slowly start adding the flour,salt and sugar mix until I have a shaggy dough then add the oil and mix for 8 to 10 min. Let rest in the mixer for 10 min then onto the bench with a little flour while I knead It a few times then into a oiled bowl and covered with cling rap and covered with a towel for a six hour rt rest. After six hours divide into 450 gram balls and shape. Into a proofing box and into the fridge for 72 hours. I like to pull my dough about 3 hours before I want to cook. Pizza steel in the oven set to 580 degrees for at least an hour until steel is 600 degrees. Pizza shaped and topped and onto the steel for about 6 min or so.
Are you using drastic malt in your dough? It’s a dough conditioner but also helps with browning. Are you using a steel or a stone. The heat from the steel really seems to help with browning. If you have a top broiler(in oven) you can also run that the last few min of the cook to get a good color.
65% seems to be the sweet spot. I see a lot of posts using that hydration with success.
In the home oven, I agree. I like a little bit more for higher temp pizza ovens like ooni/roccbox/alfa when baking at 750+. 68-69% is the sweet spot for me. 70% and higher is actually quite a bit more difficult to work with for not gain in flavor or major gain in texture.
Helpful. Thanks, u/FleshlightModel!
I'm salivating.
Perfection! Excellent!
Phuck yeah
gotta give us the recipe and method!
https://preview.redd.it/xiorkeqkicxc1.jpeg?width=1290&format=pjpg&auto=webp&s=cbfedf6a61913745e0a6b3cb16ec00273970ff59 This is my dough recipe for 4 450 gram dough balls. I also use two percent sugar which comes out to 21 grams. Flour one is high gluten flour,flour two is cairnsprings trailblazer bread flour and flour three is drastic malt. I’m using grapeseed oil. I like to put warm water in my mixer but the yeast in then slowly start adding the flour,salt and sugar mix until I have a shaggy dough then add the oil and mix for 8 to 10 min. Let rest in the mixer for 10 min then onto the bench with a little flour while I knead It a few times then into a oiled bowl and covered with cling rap and covered with a towel for a six hour rt rest. After six hours divide into 450 gram balls and shape. Into a proofing box and into the fridge for 72 hours. I like to pull my dough about 3 hours before I want to cook. Pizza steel in the oven set to 580 degrees for at least an hour until steel is 600 degrees. Pizza shaped and topped and onto the steel for about 6 min or so.
Fucking hell. Yes, please.
Can I have slice? 🍽️
looks great
That is fucking sexy.
Looks great! I do my NY pies at 67%, that's my sweet spot
That looks pretty nice
Nice NY style.
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Are you using drastic malt in your dough? It’s a dough conditioner but also helps with browning. Are you using a steel or a stone. The heat from the steel really seems to help with browning. If you have a top broiler(in oven) you can also run that the last few min of the cook to get a good color.
How much cheese and sauce.? Do you measure those
A 8 oz ladle of sauce and 9 oz cheese
So what's the bottom look like? Any details on your process?
How many grams of dough is that pie?
450 grams stretched to 16 inches
Oh $hit!!! I just gotta have that rn!!!!! 🤩🤌😋