Re: My trip to Naples and back

Yesterday night the poolish came out good after 24 hours CT. Then i added the rest and cut a few grams of the water by adding 13 grams instead of 20 and mixed it in the machine for 25 minutes at slow speed. Then let it rest in bulk overnight at RT.

This morning the dough was already nicely fermented, just how i like it. This afternoon about 6 hours ago i balled up the dough and i just baked my prosciutto ten minutes ago.

The oven was set to top 470 and bottom 400 Celsius and i baked the pie without turning in 100 seconds. Since i use a little more water than i am used to lately, i moved away from 50 second bakes. This pizza was probably my best yet. It certainly convinced me that i would be foolish to quit with poolish!

I might have been a lickle too salt, but not in a way that it bothered me. Instead of 3% next time i’ll try 2.8%.