This one was an "ultimate". It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.
We've been considering using all purpose flour, but couldn't get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What's your hydration? We're at 70%
@Chais I'm at 66.3 assuming my math is right for the starter. Yeah it's high protein and fine grind. I've used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.
@DrrringBat I'm using:
520 grams of flour
330 grams of water
85 grams of starter
The flour is from here, it's pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.
16 Comments
hsinner@kbin.social · 7 pts · 3y
This one was an "ultimate". It had 4 cheeses, mushrooms, shishito peppers, onions, sausage, and the sauce was a blend of tomato achaar and curry sauce. Then topped with fresh basil.
Boabab@kbin.social · 5 pts · 3y
That looks amazing! Bet it tasted great as well
hsinner@kbin.social · 2 pts · 3y
@Boabab thanks. It was pretty good, the basil makes a huge difference.
BoCanCan@kbin.social · 3 pts · 3y
There’s a pizza restaurant near me that uses sourdough crust, it’s just the best.
They also use the same dough to make garlic knots. Might be worth trying!
Chais@sh.itjust.works · 3 pts · 3y
Pizza Friday (and Saturday) is an institution in our household. Sourdough crust with Tipo 00.
hsinner@kbin.social · 1 pts · 3y
@Chais I'm using this for the flour: https://haydenflourmills.com/products/pizza-flour. Otherwise just the organic white king Arthur flour.
Chais@sh.itjust.works · 1 pts · 3y
We've been considering using all purpose flour, but couldn't get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What's your hydration? We're at 70%
hsinner@kbin.social · 2 pts · 3y
@Chais I'm at 66.3 assuming my math is right for the starter. Yeah it's high protein and fine grind. I've used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.
brownpaperbag@kbin.social · 3 pts · 3y
That looks incredible! I might have to make pizza tonight.
hsinner@kbin.social · 1 pts · 3y
@brownpaperbag pizza night is always a good idea
Saturdaycat@kbin.social · 2 pts · 3y
looks delicious! yum
Ni@kbin.social · 2 pts · 3y
Looks amazing! Hope it was as delicious to eat as it looks
DrrringBat@kbin.social · 0 pts · 3y
What was you recipe for the crust and how did you bake it?
hsinner@kbin.social · 3 pts · 3y
@DrrringBat I'm using:
520 grams of flour
330 grams of water
85 grams of starter
The flour is from here, it's pizza flour from a place in Arizona: https://haydenflourmills.com/products/pizza-flour. Otherwise I just use the organic white king Arthur flour. Cold proof for at least 24 hours, up 48.