32-hour sourdough pizza dough, garlic confit, spinach, goat mozzarella, sheep feta & pecorino Romano, garlic infused olive oil. Mauricio Leo recipe from The Perfect Loaf. #pizzanight #pizza #photography #00flour #einkorn #sourdough #delicious #MauricioLeo #ThePerfectLoaf #PizzaofBluesky #homemade

I use the Ooni dough calculator on their app, I think this was basically Neopolitan.

655g 00Flour
0.72g Instant dry Yeast
426g Water
19.6g Salt

24h proof in the fridge
2h room temp before balling x4
let balls double

cook and eat

Pizza time! #pizzatime #00flour #freshmozzarella #pepperoni #madefromscratch #snacks

I started with this 00flour. I found its ability of water absorption to be low so decreased my hydration down to 55.7%. I use direct mixing method. In an effort to more airy crust I then turned to use caputo blue and red. I change the hydration to 60% accordingly. The result didn’t turn out good.

I’m gonna use 00flour and all purpose flour(medium gluten)to give a try I don’t believe i did all wrong after those experiments. Even if I do , I will try after a while.