Pizza Crust – Black
A Black Crust that isn’t burnt.
Specs:
Hydration: 65.2%
Ingredients
Black Poolish Ingredients:
- 100 gram flour, 00 normal Central Milling
- 100 gram water, tap @ 80°F
- 10 gram Brettanomyces Claussenii WLP645
Black Dough Flour Ingredients:
- 200 grm flour, Type 70, malted Central Milling
- 160 gram flour, 00 normal Central Milling
- 100 gram flour, barley Central Milling
- 2 gram flour, coconut ash
Black Dough Wet Ingredients:
- 322 gram water, cold @ 80°F
- 10 gram Himalayan salt
- 100 gram poolish, Black 24 hour
- 5 gram oil, olive
- 5 gram Yeast, English Ale WLP002
- 2 gram yeast, Red Star
Servings: balls
Units:
Instructions
Black Poolish Directions:
- Place a round Cambro container onto the scale and tare to zero. Measure the flour, then tare and carefully add the water. Then tare the scale and measure the liquid yeast, first shaking the yeast to have the Brettanomyces Claussenii in full suspension before measuring. Using a clean spatula, mix the ingredients together until incorporated and there are no dry spots. Seal the container and label the poolish with the type of poolish and today's date.
- Let the poolish sit out at room temperature for 2 days. This is enough poolish for two small batches of dough.
Black Dough Flour Directions:
- Measure the flours one at a time into a container and set aside.
Black Dough Wet Directions:
- Have a pitcher of water at 80°F ready.
- Weigh the water, salt, oil, poolish, liquid yeast and bread yeast into a container. Blend the ingredients together with a whisk to incorporate them well and dissolve the salt. Add this to the mixer bowl, then top with the flour ingredients. Using a dough hook, turn the mixer on low speed and set a timer for 10 minutes. Let the dough come together, while you prepare the next batch of dough.
- Check the temperature of the dough after mixing to get a reading of what temperature it is and record this onto the dough log, along with the humidity and temperature of the kitchen. Place the dough into a large dough container and label with the date and place onto the bottom of the dough dolly.
- Check the temperature of the dough after mixing to get a reading of what temperature it is and record this onto the dough log, along with the humidity and temperature of the kitchen. Place the dough into a large dough container and label with the date and place onto the bottom of the dough dolly.
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