February 11, 2020 - 7:13am
Where Pizza has lease
Usual and simple dough that i make Every day in my Lab and Reselling
10% Semolina
90% Denti Zero+ w340
80% hydros
0,7% fresh yeast
2% Evo
2,5% Salt
48h(43CF+5RT)
2,5% Salt
48h(43CF+5RT)
More photoshop and infos: http://www.0059.it/2020/02/02/ogni-maledetto-giorno/
Facebook: www.facebook.com/0059StefanoCiccarelli
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Whole Wheat Pala Romana:
100% Denti Infibra+
85% hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h(43CF+5RT)
More photoshop and infos: http://www.0059.it/2020/06/19/integralismo-pala/
Facebook: www.facebook.com/0059StefanoCiccarelli
It is GREAT to see your beautiful photos of your beautiful food!
I was worried about your absence. I hope you and all your loved ones survived well and are healthy.
Buon appetito!
Thx for wondeful words idaveindy
Test with Fire and High hydros
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+11RT)
Second time using my Hi-hydros dough with Fire Oven....good but not so good ;)
I need to test again
More photo and infos: http://www.0059.it/2020/08/17/fuoco-ed-alta-idratazione/
Facebook: www.facebook.com/0059StefanoCiccarelli
Instagram: https://www.instagram.com/sc0059/
nice crust on these. what temp are you baking at and for how long?
Thanks Pretty. I baked 420 degree for 90 seconds
what does
24(11CF+11RT)
mean?
Thanks.
13h cold fermentation, 11h room temperature
Return to Home Teglia Romana. Turn on again my p134
10% Semolina
90% Denti Zero+ w340
80% Hydros
0,7% fresh yeast
2,5% Salt
2% Evo
48h (43CF+5RT)
This simple dough always works well
More photoshop and infos: http://www.0059.it/2020/08/25/ritorno-alle-origini/
Facebook: www.facebook.com/0059StefanoCiccarelli
Instragram: sc0059
RYE TONDA ROMANA
15% Rye Flour
85% Denti Zero+ w340
60% Hydros
0,2% Fresh Yeast
2,5% Salt
6% EVO
48h(8hRT)
More photo and infos: http://www.0059.it/2020/09/22/pizza-del-centurione/
Facebook: www.facebook.com/0059StefanoCiccarelli
One of my best pizzas