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Pizza ... - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Pizza ...

    After a few months break I am back in pizza mode and yesterday made a small batch of dough which produced some really good pizza characteristics - including the much sought after "leoparding".

    I took a new approach - first tweaking the hydration levels by touch and sight then proofing the dough under controlled conditions, before a 5 hour cold fermentation. No thin spots were detected.

    Recipe for 4 x 270g pizzas was:

    Flour - 640g
    Water - 422g+
    Salt - 17g
    Yeast - 5g

    Used Superb Baker's Flour.
    / Rossco
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