Watch at least the first two videos in this embedded YouTube playlist. Graph is for large 280g dough balls. I normally get 14-15 small 175g dough balls from the 10qty.
Equipment:
- Italian Electric Pizza Oven, EffeUno P134 (So awesome!)
- Blackstone Pizza Oven with Rotating Stone
- Italian Biscotto Stone Upgrade
- American Stone Upgrade (check sizes, this is my top stone)
- Spiral Mixer – Famag, Ooni, Autentico
- High Accuracy Scale
- Peels – Wood for launching, metal for pulling
- Proofing Boxes
Ingredients:
- Yeast (anything but quick rise really, we’ve even used sourdough)
- Organic Type 00 Double Zero USA or Antimo Caputo Pizzeria Flour Blue – Italian Double Zero 00
(Look for ~12% protein) - Cento Organic Certified San Marzano Whole Peeled Tomatoes, Haven’t tried: Bianco DiNapoli USA , San Mericano USA, Muir Glen USA
- Sauce = one can tomatoes + basil + salt + pepper + 1 clove of garlic
- Galbani Mozzarella cheese or fresh mozz pearls (dry fresh mozz on paper towel before topping pizza or it’ll be too much moisture) Don’t use pre-shredded cheese, it burns!!
Proven Dough Prep Schedule:
- Poolish at night 8 or 9pm, leave covered on counter
- Next morning finish dough making, ball into proofing boxes
- On counter for an hour, then into fridge
- One day in fridge
- Out on counter 2 hours before eating if temp above 70
