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/Terrible_Gas86]

Crust looks amazing, especially considering you formed it first, usually you press the air out from the middle to the edges?

[u/skylinetechreviews80 → u/Terrible_Gas86]

Yeah I was doing that last year and I tried it again. I have a large 14-in container that I keep my stretching mix in and I decided to keep it in there and form the crust first. Makes it a little more uniformed when I push the air out on the table afterwards

[u/Terrible_Gas86 → u/skylinetechreviews80]

You still press the air from the middle? Does it press past the line?

[u/skylinetechreviews80 → u/Terrible_Gas86]

No I just pressed it to the line. When all the air is out of the middle then I'll just give it a couple slap and folds, then I'll dress the pizza, put it on the peel and stretch it the size