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Pizza Prep for Tomorrow - Forno Bravo Forum: The Wood-Fired Oven Community


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Pizza Prep for Tomorrow

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  • Pizza Prep for Tomorrow

    I have a few friends coming over for some pizzas tomorrow night so will do a bulk dough prep in the 20 Qt machine later on today. Intend to bulk ferment it overnight. Will also bake some baguettes and will serve that with olive oil and dips as a starter.

    Standard FB ratio for ingredients. I am hoping the flavour builds better than the first trial run - which was actually not too bad. Fire will be around the 500 C mark. Expecting a light crust with some leoparding...

    Progress and results to follow...
    / Rossco

  • #2
    Re: Pizza Prep for Tomorrow

    Good mix, made into balls and into the fridge.

    Baguette with 70% hydration also prepared and into the fridge for an overnight fermentation...
    Attached Files
    / Rossco


    • #3
      Re: Pizza Prep for Tomorrow

      It should develop a nice sourdough taste, mine does when I let it sit on the bench all day before pizza.
      The English language was invented by people who couldnt spell.

      My Build.