pre-ferment, 150g spring water, 150g bread flour, 0.5g yeast (This is my pre-ferment I use for everything) \(more on that below)*.
1 hour on the counter, 24 hours in the fridge.
Bring out 2 hours before ready to mix in.
Put it in the mixer (in addition to:)
405g bread flour
294g spring water
3g yeast
16g salt (mix this in last, and save about 10% of your 294g spring water as well to add in with the salt...I'd say at about 90% mixed or when your dough hits 71-72 degrees F)
Add salt and water and let it come up to about 73-74F
Bulk ferment on the counter (or in a cozy spot for about 4-6 hours)...our kitchen is 68 degrees F now, so it was about 6 hours...adjust as your house needs.
Separate into 4 balls roughly 250g each (you could do more and go to 300-350g easy, but i like to stretch the center see-through thin).
Let these proof about another 1-2 hours depending on your inside temperature.
Once you're about a hour away from baking, heat the oven with the steel inside at 550F.
Bake for about 6-7 minutes. You can tell when it's done because the crust will be the color that you like it. You have to ignore any bubbles that look burnt. Or you can tell when it's done because the cheese melted and is starting to boil.
Instead of shredding the mozzarella, I cut it into about 1/2 inch cubes. This will cause it to melt slower, allowing the crust and undercarriage become more done.
\Pre-ferment note. I always just pre-ferment (poolish) 150g bread flour and 150g water with 0.5g yeast. I don't do a percentage because I'm never sure exactly what I'm going to make the next day. Sometimes it's pizza, sometimes bread, sometimes baguettes, sometimes rolls, etc. So whatever my recipe calls for, I just subtract 150 and 150...makes it super easy for me.*
I just let it proof pretty well and then used a light dusting of flour. Then on the peel (i have the ninja one with the holes all through it), I put just as much flour that I can fit with a pinch of my index and middle finger closing in the flour like a pair of scissors. Stretch it, then get it on the peel and dress it quickly so it doesn't absorb the flour and stick.
Yeah that's what I mean. When you give it enough time to come together is a spiral mixer, it's pretty magical. I've messed with some high-hydration doughs before I got mine too though. Through various folds (coil folds, etc) you can get some pretty high hydration stuff workable by hand.
No. As much as I'd like to take all the credit, and come off as super skilled, I got an ooni halo pro for an early Christmas present this year...and it's been amazing after watching some spiral mixer videos, plus some trial and error. I think I threw away close to 1400g of flour learning to use it over the past week or so though.
That’s not too much wasted flour to learn! Thanks I will try to work up to higher hydration. I’ve been happy with 65% but oven spring is no where near as beautiful as your crust
ok real quick though...use your imagination and picture cotton candy blowing in the wind. Just fine strands of it. Now make them brittle like glass, and in the shape of a pizza crust - and bite into it. The dough broke apart like a brittle cotton candy...i don't know how else to explain it.
It looks great but that description is… not appetizing lol
Right I assumed they were unhappy with how it turned out lol
My goodness that undercarriage is phenomenal looking.
Thats what my ex used to tell me
Would smooch the gooch
Would blow the dough
Congratulations
Recipe please! 🙏
I'm always experimenting, but I'll try my best...
Instead of shredding the mozzarella, I cut it into about 1/2 inch cubes. This will cause it to melt slower, allowing the crust and undercarriage become more done.
\Pre-ferment note. I always just pre-ferment (poolish) 150g bread flour and 150g water with 0.5g yeast. I don't do a percentage because I'm never sure exactly what I'm going to make the next day. Sometimes it's pizza, sometimes bread, sometimes baguettes, sometimes rolls, etc. So whatever my recipe calls for, I just subtract 150 and 150...makes it super easy for me.*
Wow, thanks for this level of detail. I'm just getting into pizza making and will give this a shot.
How did you get it into the oven? I use parchment for really high hydration. Otherwise, feels like too much flour to get it to not stick.
Looks great for sure
I just let it proof pretty well and then used a light dusting of flour. Then on the peel (i have the ninja one with the holes all through it), I put just as much flour that I can fit with a pinch of my index and middle finger closing in the flour like a pair of scissors. Stretch it, then get it on the peel and dress it quickly so it doesn't absorb the flour and stick.
Watch this video https://youtu.be/lUMjA01D0SU?si=C3MysUPgG8Ws3vJu&t=1 ( it's long though :D )
Wish I had one of those mixers. My 80% dough is waaay wetter and stickier than that
Yeah that's what I mean. When you give it enough time to come together is a spiral mixer, it's pretty magical. I've messed with some high-hydration doughs before I got mine too though. Through various folds (coil folds, etc) you can get some pretty high hydration stuff workable by hand.
You can, but it’s a whole lot easier to use parchment paper for a minute
What do you do, just put it on the parchment, launch it...then take it out in a few mins, and re-launch it without the parchment?
For sticky dough, yes.
Sometimes the simplest things, we forget to think about. Sounds like something I might need to try with some 100% hydration pies :D
Bruh the way I would absolutely let somebody do things to me if they gave me pizza like that.
There's videos of this very thing happening.
Did somebody order a pizza with…. Extra sausage
Incredible 😲
Congrats, looks really good
I’ve been scared to make 70%+ hydration. Is it difficult to shape?
No. As much as I'd like to take all the credit, and come off as super skilled, I got an ooni halo pro for an early Christmas present this year...and it's been amazing after watching some spiral mixer videos, plus some trial and error. I think I threw away close to 1400g of flour learning to use it over the past week or so though.
That’s not too much wasted flour to learn! Thanks I will try to work up to higher hydration. I’ve been happy with 65% but oven spring is no where near as beautiful as your crust
Damn that looks great!
That’s some badass Zza! Thanks for sharing the recipe will definitely be trying this over Christmas
Yes! Cubed mozz rules, and the crust looks epic.
True perfection
High hydration will always give the best crusts. So nice to eat
ok fine …I’m just going to say it…. COTTON CANDY ISN’T BRITTLE!
And the pizza looks fabulous by the way 👍
ok real quick though...use your imagination and picture cotton candy blowing in the wind. Just fine strands of it. Now make them brittle like glass, and in the shape of a pizza crust - and bite into it. The dough broke apart like a brittle cotton candy...i don't know how else to explain it.
Looks excellent
Great work
As long as it was good who cares.
...that is not what it should be like.