by A.J. Coltrane
In between watching and recording 30-something college basketball games over the last few days — a two-hour pizza happened:
50% bread flour, 50% “oo” flour, 60% hydration with a splash of white wine. 2% kosher salt. Baked on a stone preheated to 500F.
The “oo” flour continues to be super extensible. I thought maybe cutting in some bread flour would make it more controllable. It didn’t seem to have much impact.
As for other possible improvements — I think maybe I need to be slightly freezing the meat before slicing it. It would benefit the pizza if the soppressata was even thinner than I’ve been able to get it.
Overall though, I feel like I’m really starting to get the hang of the pizza peel and stone. It’s resulting in better pizza crusts. The pizza peel isn’t now as intimidating as I used to think it was.
FlatbreadGarden 