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Outdoor pizza ovens
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<blockquote data-quote="Whisky" data-source="post: 387500" data-attributes="member: 661"><p>Now you're going to make me sound like a F'n geek....</p><p></p><p>Those style of pizzas were an attempt at "South Shore Bar Pizza". </p><p></p><p>The formula I used, bakers percentages:</p><p>100% flour</p><p>56% H2O</p><p>8% oil</p><p>1.5% salt</p><p>.5% IDY</p><p></p><p>For a 12" pizza, 265g dough ball, that translates to:</p><p>160g flour (I used King Arthur AP)</p><p>90g water</p><p>.8g IDY</p><p>2.4g salt</p><p>12.77g oil (used canola)</p><p></p><p>Mix, ball, and into the fridge for ~ 24 hrs... 3-4hrs before cooking, take out of fridge and set on the counter.</p></blockquote><p></p>
[QUOTE="Whisky, post: 387500, member: 661"] Now you're going to make me sound like a F'n geek.... Those style of pizzas were an attempt at "South Shore Bar Pizza". The formula I used, bakers percentages: 100% flour 56% H2O 8% oil 1.5% salt .5% IDY For a 12" pizza, 265g dough ball, that translates to: 160g flour (I used King Arthur AP) 90g water .8g IDY 2.4g salt 12.77g oil (used canola) Mix, ball, and into the fridge for ~ 24 hrs... 3-4hrs before cooking, take out of fridge and set on the counter. [/QUOTE]
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