That's amazing pizza. I usually use two cast iron pans in a conventional oven like a sandwich. You won't get the burn spots but it's pretty easy and cheap. With the biga method I just use a take out container to mix it with either vital wheat gluten (extra protein) or diastatic malt powder (extra enzymes for browning - think pretzels). A little goes a long way. Also, the best sauce is mutti hands down. You should try the biga way because it's just a lot easier. This guy invented biga (turn captions to English) ruclips.net/video/5uI_rLbv3w8/видео.htmlsi=Wx5W4yhmnICLLo5j
Personally I never tried but I heard good from their flours. So good choice and also nice work with the canotto
Thanks for watching!
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Looks amazing! So fluffy! May I know what % yeast did you use? Is it at 28celsius ambient temp? 🥹
I am using dry yeast so it’s just a tiny little pinch. RT is around 33-35degC all year around 😅
That's amazing pizza. I usually use two cast iron pans in a conventional oven like a sandwich. You won't get the burn spots but it's pretty easy and cheap. With the biga method I just use a take out container to mix it with either vital wheat gluten (extra protein) or diastatic malt powder (extra enzymes for browning - think pretzels). A little goes a long way. Also, the best sauce is mutti hands down. You should try the biga way because it's just a lot easier. This guy invented biga (turn captions to English) ruclips.net/video/5uI_rLbv3w8/видео.htmlsi=Wx5W4yhmnICLLo5j