Baked last night, but I had no time to share... until now
Again, it's an 80% hydration, but this time with 20% whole wheat. I am also
going back to the flour I had before the previous tests. Everything is perfect.
200 g 000 Flour
50 g Whole wheat
200 g Water
6 g Salt
2 g Yeast
24 hours in the fridge and then 2 hours at room temperature @
24.5 °C so
a total of
26 hours. This is an exquisite pizza. I couldn't have imagined it would
turn so well. I sliced the
mushrooms and baked the simple mushroom pizza
with olive oil, salt and pepper. Meanwhile, I "smoked" the
red peppers and
removed the seeds from the
pink olives. When the pizza was ready, the peppers
and the olives go on top. Then I got some fresh
lettuce and spinach from the
garden, washed it and mixed it with a little lemon juice.
The balance of the flavors is incredible. The earthy flavor of the mushrooms,
the sweet red peppers, salty olives and then bitter and very slightly lemony
lettuce and spinach
Enjoy!