Re: Contempoary dough

Quote from: Wario on Today at 11:15:20 AMTo make a Canotto style pizza you do not need contemporary dough, it works with direct dough too when using enough hydration. Just stretch the pizza with a big crust, that’s all there is to is.

But to me it’s about the pizza as a whole. Good ingredients always top the crust.

When making contemporary dough my go to is poolish, since it is easy to make and has the same result as biga without being a hassle to make.

One could argue “enough hydration” to get Canotto style is a contemporary dough even if a preferment isn’t utilized.  But the OP hasn’t said what he (or she) means.  Probably is canotto since he seems to have gotten offended by a couple negative canotto posts.