Dough: 3 cups of Antimo Caputo Italian Superfine "00" Farina Flour 1 cup of water (110 levels Fahrenheit) 2 1/4 teaspoons dry yeast that is active teaspoon salt 1 1/2 tablespoons of honey (Mix this into ...
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- Dough: 3 cups of Antimo Caputo Italian Superfine "00" Farina Flour 1 cup of water (110 degrees Fahrenheit) 2 1/4 teaspoons dry active yeast 1 teaspoon salt 1 1/2 tablespoons of honey (Mix this into the 1 cup of water, add the yeast to this mixture) Cold rise for 24 hours Toppings: Homemade tomato sauce with oregano. Crust brushed with butter + italian herb mixture. Pepperoni Garlic Ham Mozzarella Gruyere Parmesan (Only put this cheese on after baking. It ruins the flavor if you bake it) Preheat pizza stone to 550 for 45 minutes then turn broiler on high for 20 minutes. turn off broiler once youre ready to toss the pizza in. Edit: Thank you for the gold! :3
- God damn your round pie. God damn it to hell. And cheers for the detailed recipe. -The Prince of Oval pies.
- Just takes practice. I've been working on my pizzas for about two years now.
- Greetings from the Land of Amoeba Pies. Tourism Czar, Land of Amoeba Pies
- I used to be the same way. Now they are perfectly rounded. Just keep making pies
- It looks like you put it on the oven rack. Did you just remove the pizza off the stone for the pictures?
- The rack it's on in the photos is a cooling rack I put my pizzas on after cooking. Allows them to cool down without causing soggy bottoms from trapped heat. Also allows me to get under shots of the crust for photos :3
- So saxy 😀
- 2 1/4 teaspoons dry active yeast
- Cold rise for 24 hours Do you punch it down after the first rise, then cold rise? Flatten the thing out first, or rise as a ball?
- I don't typically do an initial rise then cold rise. I go directly to the cold rise. Then it rises a bit more as it's coming up to room temperature. I know there's like a whole debate about rising before cold rise vs after. But I've gotten pretty good results so far with the method I've been using. Read more comments