Barriehie
Forum GOD!
It's about like butter. Here's a repurposed tub I get for about $5. It comes in a whatever shaped block and I melt it into these.
I posted mine so it's your turn.
Looks like ice cream
Barriehie
Forum GOD!
Have a spoonful...Looks like ice cream
300g overnight dough, half of the total I made. 14" Pizza came out ok, thin and crispy, but not super great - slightly too long a bake - crust was crispy and soft inside but got a bit hard after cooling - wasn't much left tho. Another dough ball left in the fridge to bake. TBC
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Pizza Take 2. Dialling it in.
Result. Same dough. 24 h later so 48h total in the fridge. Rolled out this time, not stretched or pulled except when draped over edges of pizza pans for shaping. More even. Super thin. Good chewy crispness with tender crumb.
15 min bake at 500F/260C - 10 minutes, turning once, then 5 mins with cheese and salami added.
Note to self. Pizza books often attempt to replicate 900F/600C pizzeria oven results using domestic ovens, which is not doable. Ken Forkish waxes lyrical about not thinking of pizzeria pizza as bread. But in a home oven that's just what you have to do. Pizza as bread meets flatbread.
Result. Same dough. 24 h later so 48h total in the fridge. Rolled out this time, not stretched or pulled except when draped over edges of pizza pans for shaping. More even. Super thin. Good chewy crispness with tender crumb.
15 min bake at 500F/260C - 10 minutes, turning once, then 5 mins with cheese and salami added.
Note to self. Pizza books often attempt to replicate 900F/600C pizzeria oven results using domestic ovens, which is not doable. Ken Forkish waxes lyrical about not thinking of pizzeria pizza as bread. But in a home oven that's just what you have to do. Pizza as bread meets flatbread.
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