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Old 09-02-2012, 02:51 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
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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.
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