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My first attempt at using a peel: Step by Step photos available here: NY Style Sourdough Pizza 425 grams bread flour 255 grams warm water (110 degrees F) 60 grams of 50% hydration fed sourdough starter* 6.50 grams kosher salt 4.5 grams (about 1 teaspoon) granulated sugar 8.5 grams (about 1 3/4 teaspoons) olive oil .065 grams (about 1 teaspoon) active dry yeast semolina flour, for dusting Bobx66 fucked around with this message at 15:13 on Oct 19, 2011 |
# ¿ Oct 19, 2011 15:10 |
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# ¿ Apr 28, 2024 15:55 |
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Generalisimo Halal posted:Might be the best job yet. Do you think the peel helped much? Is it worth getting if you only make pizza ~3 times a month? Thanks man, and ya it was a tremendous help. I was using wire screens before which make it super easy to form the dough but you dont get the benefit of the stone. I would say that the peel is almost required if you are using a stone.
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# ¿ Oct 20, 2011 12:23 |
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Breakfast Pizza. Click for recipe. We added the eggs half way through baking and covered them with cheese to make sure they didn't overcook. Bobx66 fucked around with this message at 14:26 on Oct 24, 2011 |
# ¿ Oct 24, 2011 14:17 |