Re: aPinchOfThyme – Neapolitan Pizza Journey

Today was experiment day, and it was a total success! I wanted to see how the cheaply available German Typ 405 performs. Since about a year ago, the protein content has increased from 9.8 g to 11.5 g (per 100 g of flour). And what can I say, the cornicione was soft, which I hadn’t achieved for some time, yet it had this wonderful eggshell crust. The color was also great. Sadly, I spread the sauce too far to the edge, which resulted in parts of the cornicione staying pale. The dough stretched effortlessly. I used 20% poolish (same flour) and less salt, about 2.5%, which resulted in a well-balanced tasting dough. I find 3% just too much. The hydration was 62%.

The base is blended pineapple (again) with 1% salt, which I found too salty on its own but turned out perfect in the end. I made the sauce 2 days earlier and kept it in the fridge. I think it very slightly fermented? I imagined a slightly alcoholic smell.

The toppings are: fior di latte, pepper drops, basil, olives, and salsiccia al finocchio.

Overall,…