Re: Pizza in Germany

Okay, so dough is almost ready. 30 mins bench rest, covered with baker’s linen and then into the S&F phase before it goes into the refer.

It already smells amazing 

This is a 73% hydration dough, using Ambrosia Tipo 0 flour at 14.5% protein (70%) and Caputo Tipo 1 at 14% protein (30%), 53 gr of sea salt (4%), 20 gr of fresh yeast (2%), 13 gr malt (1%) and 13 gr Brotgewürz (1%), plus unmeasured carraway seeds.