Re: Nattlorden’s Garden Pizza

Definitely too much hydration for that flour…  didn’t do proper research on it…  probably should have gone 6% lower.

It was the easiest to bake out ever, but there was no real spring in it left which made getting onto the spade troublesome.

With that disregarded, I really liked the flavour of the dough (combined with the fine ground durum wheat used this time).  Did not expect to be able to tell difference, so unless it was just the placebo effect I surprised myself.  It will be interesting to give this one another go at 60% instead. But it might not happen this year, unless autumn stays oddly warm for longer.

Also used a can of San Marzano instead of the Mutti Classic.  Less noticable difference to me than the dough, oddly enough.  Perhaps it’s not noticable until you’ve had this for a while and try to go back?