Adam Pizza

Ainekset

393g water (65% hydration)

3g instant dry yeast

605g bread flour

15g of fine salt

20g of extra virgin olive oil

12 g sugar

1/2 tsp diastatic malt (optional)

1/2 tsp MSG (optional)

Sauce

Crushed tomatoes

1 tsp salt

1 tsp msg

1 tsp sugar

1 tsp oregano

Ohjeet

1. Water to 60 degrees

2. Mix water and dry yeast

3. Add flour to water and yeast, and mix for 4 minutes

4. After 4 minutes keep the mixer on low speed and add the table salt

5. Add sugar

6. Add the extra virgin oil and mix for a total of 13 mins

7. Cover your dough in plastic wrap and let rest for 20 minutes

8. Divide the dough into 3 12oz portions

9. Ball the dough by pulling both sides into one another; most important part is closing the seam

10. Transfer the dough to a barely oiled container

11. Cover tightly and leave in the fridge for 3 days

12. Bring to room temperature covered when you're ready to use (final dough under 75 degrees)

13. oven 550f 8 min 15 sec

14. sauce then pecorino Romano then mozz, half part skim half whole, top w pec ro after baking

Yeast adjustments for how many days in fridge

3 days at .5% is 3 grams yeast

2 days at .7% is 4.25 grams yeast

1 day at 1.3% is 7.8 grams yeast

Muistiinpanot

4/22 65% hydration, pinch of diastatic malt and msg