It's been too long! Pizza!

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mike pobega
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Joined: January 27th, 2009, 3:26 pm

Re: It's been too long! Pizza!

#1201 Post by mike pobega » March 1st, 2019, 3:40 pm

Here is my latest Taglio
10 minute autolyse. Delayed oil. Mixer for 14 minutes. 3 hours rest/48 first (refrigerator) & 24 hours second (refrigerator) but I think I will stop this first step at 36 hours as I see many bubbles. (tomorrow morning) do the 6 fold and ferment for another 24.
900 grams Anna 00 flour
50 grams Farro flour
50 grams rice flour
770 grams cool water
5 grams fresh yeast
24 grams sea salt
20 grams olive oil

I am very happy with the results.
Next time I go with 30grams sea salt.
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AlexS
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Location: Mwaukee, 'sconsin

Re: It's been too long! Pizza!

#1202 Post by AlexS » March 2nd, 2019, 6:40 pm

^ just beautiful
s t e w @ r t

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Sherri S h a p i r o
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Joined: January 27th, 2009, 2:22 pm
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Re: It's been too long! Pizza!

#1203 Post by Sherri S h a p i r o » March 3rd, 2019, 4:33 am

Looks awesome, Mike! (And having tasted Mike's pizza before, I am sure it tastes even better than it looks.)

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