Pizza using fresh dough


I tried making fresh dough this time. I poured some hot tap water into a cup and then weight it (280 grams). I poured the contents of one yeast packet in and one tablespoon of sugar. I then measured out 80% of the water’s weight for the flour (224 grams). Giving it a hydration percentage of 125%. I let it go crazy on the counter for a couple of hours and then put it in the refrigerator overnight. Around 4pm the next day I was ready to make the dough.

Man, it smelled strongly of alcohol! Too much yeast at the start for sure. I added 233 grams more flour to bring the final ratio to 5:3 and the final hydration to 60%.

I like the new regulator in the grill. The temperature now gets up to 800 degrees Fahrenheit. Which brings the cooking time down to 5 minutes.