tried out new recipe with pizzeria flour for my deck oven 3/1/2011

I used a formula posted on pizzamaking.com to try pizzeria flour baked in my deck oven. Usually Pizzeria flour or “00" flours don’t bake well in my lower temperature deck oven at market, but this pie did turn out very good, in my opinion.

This is what I used for a 16" pizza.

283g Pizzeria flour,
187 water
2 grams wet yeast,
4 grams sea salt.

warm water mixed to melt yeast,.add the rest of the mixture, hand mix three minutes, rest 15 minutes, mix three more minutes. The gluten development would take place during the room rise or cold rise. Room rise 3 to 4 hours 70 degrees. Cold rise 8 to 24 hours. The water at 66 percent was important. The salt and yeast were at the minimum and more could be used. This makes 2-240 gram balls, that would make a 12 inch pizza.  Gentle stretching for a light pie.

This idea was given by the zaman (Larry) on pizzamaking.com  Thanks, Larry! :)

Norma