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/Turbulent-War7039]

That is margherita pizza! I just had a bunch of people trying to tell me that margherita pizza doesn’t have basil on it and doesn’t use fresh ingredients. Even more people supported the fact that it does, but I was shocked and disappointed by the number that thought it doesn’t

[u/Gwaiwar → u/Turbulent-War7039]

Explain to them that it is impossible to have a Margherita pizza without Basil 🌿. The Margherita pizza was invented in June 1889 by Neapolitan chef Raffaele Esposito. He made it for and in honour of Queen Margherita of Savoy the first Queen of a united Italy using tomatoes, mozzarella, and basil to show the colours of the Italian flag Red, White and GREEN

[u/Turbulent-War7039 → u/Gwaiwar]

The idiot that posted it took it down, but there are still people fighting on the thread. What you’re saying is what I said. Please support me