- cross-posted to:
- food@kbin.social
- cross-posted to:
- food@kbin.social
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Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
@Chais I’m using this for the flour: https://haydenflourmills.com/products/pizza-flour. Otherwise just the organic white king Arthur flour.
We’ve been considering using all purpose flour, but couldn’t get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What’s your hydration? We’re at 70%@Chais I’m at 66.3 assuming my math is right for the starter. Yeah it’s high protein and fine grind. I’ve used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.
There’s a pizza restaurant near me that uses sourdough crust, it’s just the best.
They also use the same dough to make garlic knots. Might be worth trying!
That looks amazing! Bet it tasted great as well
@Boabab thanks. It was pretty good, the basil makes a huge difference.
This one was an “ultimate”. It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.
That looks incredible! I might have to make pizza tonight.
@brownpaperbag pizza night is always a good idea
looks delicious! yum
Looks amazing! Hope it was as delicious to eat as it looks
What was you recipe for the crust and how did you bake it?
@DrrringBat I’m using:
520 grams of flour
330 grams of water
85 grams of starterThe flour is from here, it’s pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.
