Joe Anderson This latest video takes you through how I make my woodfired pizza, from making the dough up to baking the pizza.
Here are the steps in the video and measurements:
Day 1:
- 300g Caputo Americana Flour (Or Type 00)
- 300ml Water
- 3g Dry Active Yeast Mix
Cover with cling film and put in the fridge
Day 2:
- Mix in 450g Americana Flour or Type 00 or a blend of both.
- Also, add 200g Semola
- 3g Dry Active Yeast
- 3g Salt
- 300ml Water Mix the dough as normal until it comes together and form it into a dough ball.
Cover with clingfilm and put in the fridge.
Day 3:
Remove from the fridge for 1-2 hours before forming a 280-300g dough ball for each 12″ pizza or 320g dough balls for 14″ pizzas.
Leave the dough to rest another hour or two before using. I hope you enjoy the video. If you do then please like and subscribe.
