🇨🇦syncrosAug 21, 2023

One of the fun parts about learning to make #pizza at home is once you nail down the dough recipe, it's easy to scale it up so that you have a whole extra pizza for #snacks.

This bog standard za was cooked on #Pizzasteel #bakingsteel which does a surprisingly good job in a home oven.

Show threadSeanAug 21, 2023

@syncros I have the opposite problem! My dough makes enough pizza to be tempting me with eating what is technically referred to as Entirely Too Much Pizza.

I envy your steel, I'm still using a stone (though that itself is, of course, far and away better than without.

Your pizza looks fantastic- sometimes the simple classics are the best.

Show thread🇨🇦syncrosAug 21, 2023
@llanion yes I understand the too much pizza problem all too well. Btw one trick that works for me is adding 2 teaspoons of Diastatic Malt powder to the dough as you mix it, it helps brown the dough at the lower temps home ovens work at if your flour has a lower protein percentage like the Caputo 00 I'm using.
Show threadSeanAug 21, 2023
@syncros Hey, that's a neat trick and I do have diastatic malt powder! How much weight of flour does that 2 teaspoons go into?
Show thread🇨🇦syncros
@llanion in my case it's going in 600G Caputo 00 Classico flour. I bought 10kg of it on the spring and have been experimenting my way through it. I think the info I saw called for one tsp but I'm adding 2 and finding it working better on the 72h cold fermented dough
Aug 21, 2023 at 1:31amTusky
Show threadSeanAug 21, 2023

@syncros This lines up perfectly with my current recipe! My local FreshCo stopped stocking Caputo 00 so at the moment I'm just doing hard white unbleached of no particular pedigree, but it IS 600g (58% hydration).

I find it makes enough for two 12-inch pizzas, so I do one after a 24-hour room-temp ferment, then move the other half of the dough to the fridge for between two and four days until we feel like having pizza again.