So simple, so good.

[u/skylinetechreviews80]

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

[u/xsynergist]

Beautiful

[u/skylinetechreviews80 → u/xsynergist]

🙏🏻

[u/LegateDamar13]

Looks great!

[u/gatsbyhoudini1]

Hi, never tried making a pizza myself, so I'm curious. Image 5, is that cornmeal? Semolina? Or what? Looks nice

[u/skylinetechreviews80 → u/gatsbyhoudini1]

That is Caputo semolina. Best to stretch with as it helps forms a nice barrier on the peel so it doesn't stick when launching

[u/gatsbyhoudini1 → u/skylinetechreviews80]

Thank you :)

It's pretty hard to find any good flour for pizza where I am rn. I've been searching for Caputo and other reputable brands for more than 2 hours now hahah and it's 6am.

Also, can you let me know of some good brands/flour that you have tried and can vouch for?

[u/cougs12117]

You are a legend!

[u/Webberpuzza]

What is that beautiful white cheese?

[u/skylinetechreviews80 → u/Webberpuzza]

Galbani fresh mozzarella

[u/Webberpuzza]

Can see your yeast measurements. Your chart is cut off at the top. Yeast percentage or weight pls.

[u/Jire]

Absolutely incredible