When the dough is done right, you don't need anything else
For this one, the process was 9 minutes more. I also maybe be over fermenting the dough too much in the 2nd stage. No idea. I will try it on this last bake. I was thinking to put eggplant slices, but I might do a crushed tomatoes and basil... simple and great!
"Blue two calling fortress! Blue two calling fortress! No more flour! I repeat, no more flour! Over!"
Ending this journey to Italy with a very nice pizza topped with melanzane(egg plant), tomato, fresh ricotta cheese, basil and red berries. I wish I was working in a professional environment with people who know and understand
what they are doing. Maybe I could learn something. Anyway, end of story until someone drops me some supplies
87% water, 24 hours rest in the fridge. Room temperature over 25 °C.
Coming together nicely after a couple folds and rests in the fridge...