Pizza Dough Class 

I’ve been making Pizza’s using Andris’s 72 hour recipe for almost 2 years. And then started using the 72 hour cold method and it really change Pizza making and even freezing. After watching this video I really got excited about trying the Cairnspring Mills Flour. Received Cairnspring’s Glacier Peak Bread Flour 5# Bag Friday 6/09. Had ALL of the items Andris mentioned except the container used for mixing. In the past I followed his initial mixing process, dumped on my counter top, kneeled and added to my fermentation container. Now what? I did have a 9” X 13” glass cake pan. If you don’t have one, get one! Mixing and cleanup much easier. A quick tip. To stop the glass container from sliding on your counter top, place a piece of shelving liner under the dish. My Cambro container will be added to my refrigerator tomorrow and continue fermentation for 2 plus days before making 1 large and 2 medium dough balls.

500 g bread flour 16 g salt 1g active dry yeast 350 g water once solid mass add 6g olive oil mix combine bulk ferment for 24 hrs divide into 4 balls and cold ferment for 2-5 days

That’s was Very interesting to learn about !

Thanks. Andris, I’ll give Cairnspring a try!

Hi there just want to say a big thank you I have been making pizza since Xmas only using your dough am sad the dough is more fun making than pizza making in roccbox cheers nige ps am in the uk

Just got one today. Can’t wait to try it this weekend.

Curious...is the dough recipe you used today the same as your Puffy Pizza Dough? I have had very good success using the Puffy Pizza recipe. Also, what size Pizza does the dough recipe you used today make? Thank you!

What was the brand of the micro scale? Also My Way?

2 cups of flour use 1 and a half of water? I’m confused with the gram stuff