Re: Borealis Pizza!

Last nights bake, turned out very good all things considered.

I threw my ingredients into the bowl and within about a minute of mixing I knew something was wrong the dough was way too wet, no idea what happened. So I weighed what I had and the dough was 51g light (768g recipe), I knew I wasn’t shy on water so I added 51g of flour and finished mixing. It still didn’t feel like the 62.5% hydration I was trying to make. Still confused where I went wrong, but anyways.

After mixing I did 5 sets of folds, the first 4 where 40min apart the fifth was done at sometime before going to bed. The next morning I did a 6th set of folds and balled about 3 hours later.

I used a bit of rye flour in this recipe, 7% I think, I mean that’s what I was going for lol.

28 hour rtf @21c, baked at 550F

I used Saputo Deluxe pizza mozzarella my wife picked up from Costco, I think I’ve tried it before, it’s ok I prefer Armstrong.