Leftover dough from u/-iamLEEROYJENKINS recipe.
Was a little over proofed as I left it on the counter for the full 3 hours before deciding to save it for the next day instead. Still delicious.
550° for 6 mins total on a baking steel. Broiled on high for the final 1.5 mins.
Aged Mozzarella. Seasoned Ricotta. Bianco DiNapoli Pizza sauce.
Used u/-iamLEEROYJENKINS recipe
For two dough balls, \~365g each
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Two 14" pies
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349g King Arthur AP Flour
69g KA Whole Wheat Flour
7.6g salt
19g Brown Sugar
3.3g SAF-Instant Red yeast
20g EVOO
261g water
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4 hour countertop ferment
Cooked for 6 mins at 550° on a 3/8" Baking Steel, 6" from top of the oven.
Bianco DiNapoli Pizza sauce, Salt and Oregano added.
Trader Joe's Aged Mozzarella .
Trader Joe's Ricotta, Salt and Peppered.
Kirkland Fresh Mozzarella, Salt and Peppered.
Day 1 is the cheese pizza. The dough folded on me when I tried dumping it into the flour drop container and I had to try reworking it into a circle. 3 day ferment.
Day 2 is the pepperoni pizza. 4 Day ferment from the same batch of dough.
Both on a 3/8" baking steel in a regular oven, preheated to 550° for 1.5 hours. Cooked for 5 mins and turned halfway through. Day 1 is about 8" from the top of the oven. Day 2 I moved to about 6".
King Arthur AP flour.
Bianco DiNapoli pizza sauce.
Trader Joe's aged mozzarella. Can't find Grande around here :(
Boars head deli sliced pepperoni.
Will keep fine tuning for my oven.