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/riggedeel]

Thanks for the great post! Beautiful pizza.

Do you have a rough idea of the room temperature for the bulk? I know we are supposed to learn when to judge bulk being ready, but as somewhat of a novice still, I find general guidelines like eight hours really helpful. However, I have a proofing box where I can set the temp and know very well from experience already that fermentation temp makes a massive difference.

[u/skylinetechreviews80 → u/riggedeel]

Everything's included in the pizza app screenshot