Egregoros

HAPPY FRIDEY

@cjd um, cheers?

looks pretty good actually

It was, been working with GPT on a good dough recipe.
500g flour, 300g water
20 minutes to autolyze
10g salt, packet of yeast
kneed for a few minutes
5g olive oil
kneed that in
3 hours on the table
separate into 3 balls (3 pizzas)
Into the fridge on plates covered in plastic wrap, 24 hours

Then stretch them with some semolina on the table and cook at 500ish F

(I used to prefer cups and spoons, but doing everything with the bowl sitting on a scale is actually way easier)

@cjd my husband now handles almost all baking chez Wignatia. all I do is make the sauce, but it's very special sauce made according to Marcella Hazan's simple but perfect recipe. we'll be making pizza this weekend. it's a staple for us.

I'm still buying "pizza sauce" from the store, have not delved into that side of things - but apparently NYC pizza = canned crushed tomatoes, so that's interesting.

Also my pizza -> low moisture mozzarella without anti-caking agent. Lucky for me it's available locally and it's chopped into pea sized pellets.