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Post by albacore on Jun 26, 2015 22:15:05 GMT
It does surprise me how people always want to tart up pizza dough! If you're cooking pizza in a domestic oven, then there may be an argument for sugar, olive oil, etc, but in a WFO, just keep it simple! All you need is 00 flour (Italian for preference) + up to 10% Canadian white strong flour (optional), water (62.5% hydration), salt 2% and instant yeast 1%. Note that you want 00 pizza flour, not 00 pasta flour. Mix, stand, knead, and bulk prove and dough ball prove as normal. It's the oven that will do it's magic!
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Post by neilos83 on Nov 8, 2015 19:45:46 GMT
Anyone got a copy of this recipe? The link is broken.
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