So this arvo, my alter ego Pablo, got the best of me, all these pizzas lately made me want to join in the action. Pablo tookover, mixing up one of the tastiest dough i have ever had, Please you must give it a try, 24 hr cold rise, super soft dough, extra chewy, lots of air pockets.
Delicious!!!
I'll elaborate a little more on the process. I used a kitchenaid for the entire process.
5 cups High gluten flour
1 tbsp Honey
2 tsp salt
1 tsp yeast
2 tbsp Olive oil
1 3/4 room temp water
Combined all ingredients, mix for 4-5 minutes low speed, rest for 5 minutes, mix 2 minutes low speed, rest for 5 minutes, mix 2 minutes low speed, rest for 5 minutes.
Divide into 4 equal balls, coat in EVOO, place in ziplock bag, rest at room temp for 15 minutes then and refrigerate overnight. Remove 2 hours prior to cooking.
Ok enough words......
Loads of pictures and a couple videos, please watch the videos as the second one, caused some burns to my hand..... hahaha, lucky the phone didnt melt
Getting ready, let there be Flames
Ready to rock
On the menu, Classic margerhita and a Anchovie, Proscuitto, Olive mix
We have some fresh mozzarella, sicilian green olives, birds eye chilli, basil, garlic, EVOO, roma and super sweet tiny tomatoes, Italian anchovies and proscuitto
Hand formed dough, brand new pizza peel, lets say the other one got used for another purpose and is now broken hahaha, drunken times
Top with fresh tomato base and mozz
YUM, man o man, this dough is the goods, the bees knees, the ducks guts.... and so on
View attachment IMG_0634.MOV
Look at that crust
Ok now onto the next one
OUCH!
View attachment IMG_0640.MOV
There we go, done and dusted
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