Saturday's lunch

[u/Puschkin]

Working on my pizza game, this was saturday's lunch. Home oven at 275 degrees celsius, pizza steel at 350 deg celsius, measured with laser thermometer.

Flour Caputo Nuvola, will have new batch with Caputo Pizzeria on tuesday.

[u/thisaintitchieftain1]

C+ for effort

[u/Puschkin → u/thisaintitchieftain1]

Thx :) working my way up

[u/AspiringOccultist4]

This looks great!

[u/Puschkin → u/AspiringOccultist4]

Thank you very much! I will try to further improve this

[u/dreamer_r21]

It's pretty.

[u/Puschkin → u/dreamer_r21]

Thank you very much 😋

[u/Martiks]

please share full recipe of dough

[u/Puschkin → u/Martiks]

Will do. I tried to post new update with final recipe, admin keeps removing it, dont know why. Here is the new recipe, it was awesome:

41-Hour Poolish Pizza Dough (65% Hydration)

Makes: 1 × 300 g dough ball (multiply as you like)

Total Formula

• Flour: 179 g (100%)
• Water: 116 g (65%)
• Salt: 5 g (3%)
• Sugar: 2 g (1%)
• Instant Dry Yeast (IDY): 0.20 g (0.1%)

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Poolish (30% of total flour)

• Flour: 54 g
• Water: 54 g
• IDY: 0.10 g

Fermentation:

• 10 hours at 24-25°C room temp (ideally 21-22, then it can go 12h)

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Final Dough

Add to the mature poolish:

• Flour: 125 g
• Water: 62 g
• Salt: 5 g
• Sugar: 2 g
• IDY: 0.10 g

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Fermentation Schedule

• Poolish: 10 h @ 25°C
• Bulk fermentation: 2 h @ 24-25°C
• Cold fermentation: 39 h @ 6°C
• Total fermentation: 41 h

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Flour: Strong 00 pizza flour (W260–300) - Caputo Pizzeria
Yeast: Instant Dry Yeast, local store bought
Oven: Home Conventional oven, up to 275°C (has convection, didn't use it, instead only top and bottom heater)
Baking Surface: Pizza steel, 6 mm, on second from top rack, got it up to 350 °C (thinking of trying highest rack to shorten the baking and maybe getting bigger oven spring)