Finally managed to make proper pizza in a european electric-oven. Almost gave up on it. πβ€οΈπ
Fourth try to bake it. Also threw away like 4 kg in dough before ;)
PSA: You can make good (soft) pizza at home! π
Fourth try to bake it. Also threw away like 4 kg in dough before ;)
PSA: You can make good (soft) pizza at home! π
In case anyone wants to try out:
mix
- flour
- 65% of weight of flour in water (ideal 00 caputo)
- less than 1g dry yeast
- 3% salt
- optional oil and beer
stir until sticky mess
rest to soak up
slap & fold on floured bench
rest & repeat until smooth
rest for 24h covered
mix
- flour
- 65% of weight of flour in water (ideal 00 caputo)
- less than 1g dry yeast
- 3% salt
- optional oil and beer
stir until sticky mess
rest to soak up
slap & fold on floured bench
rest & repeat until smooth
rest for 24h covered
(The higher the water % the better but also the more heat your oven needs.)
day off:
prepare balls & rest
preheat oven with pizza stone (top heat - grill if you have - 300*C if you can)
put stuff on pizza
cheese comes later (melts)
mushrooms/etc panfry first
pizza->oven
day off:
prepare balls & rest
preheat oven with pizza stone (top heat - grill if you have - 300*C if you can)
put stuff on pizza
cheese comes later (melts)
mushrooms/etc panfry first
pizza->oven
TL;DR: super high hydration dough + pizza stone + low yeast amount + long fermentation + top-heat to absolute max with long preheat
In case people wanna know how different hydration levels look like
The two on the right are ~60% - the middle one about 65-70% the left ones are above 70% - think 75% or so. Basically liquid.
Do not recommend beginners as they require a bit of trickery in handling.
The two on the right are ~60% - the middle one about 65-70% the left ones are above 70% - think 75% or so. Basically liquid.
Do not recommend beginners as they require a bit of trickery in handling.
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