Bready

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Bready is a community for anything related to making homemade bread!

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experimental 90% hydration pizza (lemmy.world)

submitted 3 days ago by Gradually_Adjusting to c/bready

9 comments fedilink hide all child comments

Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.

I'm going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.

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[–] btmf 6 points 2 days ago (1 children)

Do you have the recipe posted anywhere? I have tried doing a few homemade pizzas and would love to try this. it looks great.

[–] Gradually_Adjusting 9 points 2 days ago (2 children)

I didn't actually follow a recipe as such. From memory though, it's something like

300g bread flour
250g water
1t sea salt
.25t yeast

With about four strengthening folds and a lot of EVOO in the skillet. Sorry if that's too vague, this was very freeform. If you're just starting out, I'd really recommend a beginner recipe with a video. I got my start with Brian Lagerstrom's pizza recipe, and after doing it several times and getting better at breads in general I got confident enough to experiment. If you're going to get into baking though, don't make my mistake of waiting three years to get a Dutch oven. They're a game changer.

[–] btmf 3 points 2 days ago

Thank you!

[–] [email protected] 4 points 2 days ago (1 children)

83% hydration is pretty high for pizza. Gives lovely bubbles but makes browning hard.

[–] Gradually_Adjusting 2 points 2 days ago

It was an experiment. Next test is all same but 75%.

[–] pageflight 4 points 3 days ago (1 children)

Looks delicious! What did you cook it in?

[–] Gradually_Adjusting 3 points 3 days ago

A 12" cast iron skillet, preheated!

I love my Field skillet. It was a retail therapy splurge from COVID, but no regrets at all.

[–] [email protected] 3 points 3 days ago* (last edited 3 days ago) (1 children)

Sourdough or instant yeast? Did you give any time to proof after stretching out the dough disk?

I don’t use any oil in the dough, but cook on a oiled sheet pan and brush some on the outer crust.

[–] Gradually_Adjusting 4 points 3 days ago

It was instant yeast, but it did sit overnight in the fridge first because I wanted a little sourness so it wouldn't be so much like eating an entire pillow.

And no, but once I was done doing strengthening folds I proofed it in the bowl while the skillet heated up, then it was straight in with toppings.

I did break it a little with one clumsy coil fold. I want to try this again with a par bake.