Pizza
see also Cast iron cookware
Recipes
- https://cooking.nytimes.com/guides/1-how-to-make-pizza
- http://slice.seriouseats.com/the_pizza_lab
- Homemade pizza odyssey by Alex French Guy Cooking
Dough
No-knead
About 7 balls
- 430g water
- 200g flour (tipo 00)
- 1.6g fresh yeast or 0.8g dried
- 430g flour
- 20g salt (a bit salty. can be reduced)
Proofing
- 1st proofing: 12-18 hours
- 2nd proofing: 2 hours after forming the dough balls (each ball can be 150g-250g)