Same as attempt 3, but more yeast. Triple size batch
324ml water 65%
12Tsp olive oil 11%
1.5tsp salt
1.5tsp/sugar
498g bread flour
3 tsp yeast
Dough ball weight 417g
Produces a nice thick crust, cook 10 min with only sauce on it, then add all toppings plus chees, give another 7 min off, then 3 min of heat. Well cooked maybe another 3 min would be good.
Since I had leftover dough, made it again after an overnight fermentation in the fridge (of the same dough) 417g dough ball weight
Oven time
1.5 setting
10 min off
Toppings
3min on
7min off
Lot of oven puff
Puffed in middle section like a naan bread, pretty amazing crumb, reasonably well cooked
324ml water 65%
12Tsp olive oil 11%
1.5tsp salt
1.5tsp/sugar
498g bread flour
3 tsp yeast
Dough ball weight 417g
Produces a nice thick crust, cook 10 min with only sauce on it, then add all toppings plus chees, give another 7 min off, then 3 min of heat. Well cooked maybe another 3 min would be good.
Since I had leftover dough, made it again after an overnight fermentation in the fridge (of the same dough) 417g dough ball weight
Oven time
1.5 setting
10 min off
Toppings
3min on
7min off
Lot of oven puff
Puffed in middle section like a naan bread, pretty amazing crumb, reasonably well cooked
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