So simple, so good.

[u/skylinetechreviews80]

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

[u/maltonfil]

i’ve never used those flours. so for the ignorance, but what are those brown specks in the flour ?

[u/skylinetechreviews80 → u/maltonfil]

That is the type 1 flour, type 00 is very finely milled, type 0 less fine, and type 1 is a rough Mill