Today’s pizza dough is made using Le5 Superiore flour. I did a 24hr fermentation at 70% hydration. I was really impressed with the 10 pizzas that I made. The dough had a lovely colour and texture whilst being super soft inside. It had a good resistance to the heat from the pizza oven, there was very little charing to be seen. Considering this dough was 70% hydration, it was remarkably easy to handle, balling and shaping the pizza was very easy to do. It’s a great flour which I’m sure will easily push to 75% or 80% hydration. I will try this in the future.
The flour was autolysed for 9 hours before I added the rest of the ingredients, the Famag im5 got to work on the ingredients and produced a lovely smooth dough in less than 8 minutes of mixing.
Scoop 10% off pizza making goodies if your in the uk here piratespizzasha...
#pizza #pizzadough #famag #im5s #le5 #biga #pizzaparty #sourgough
The Pizza Ramblings Facebook group. www.facebook.c...
This is where I get my supplies from : www.adimaria.c...
Silicone lids : www.amazon.co....
Dough ball tubs : www.amazon.co....
Precision scales for weighing yeast : www.amazon.co....
Plastic scraper : www.amazon.co....
Steel scraper : www.amazon.co....
My oven is a pizza party bollore : www.pizzaparty...
Dough trays
Lid www.solentplas...
Tray www.solentplas...
16 окт 2024
