Here I try quite a weak flour Molino Dallagiovanna Green which is a W200 at 11% protein. According to their website this flour is ideal for fast fermentation’s 3 hours for room temperature and 6 hours for controlled temperature. I went with the 3 hour fermentation which did actually make a really nice pizza dough. There was quite a lot of taste and I think that was down to the nearly 18g of fresh yeast which is quite a big chunk. The pizza had a nice crunchy texture to the crust.

Scoop 10% off pizza making goodies if your in the uk here [ Ссылка ]

#pizza #pizzadough #famag #im5s #pizzaparty #molino

The Pizza Ramblings Facebook group. [ Ссылка ]

This is where I get my supplies from : [ Ссылка ]
Silicone lids : [ Ссылка ]
Dough ball tubs : [ Ссылка ]
Precision scales for weighing yeast : [ Ссылка ]= ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : [ Ссылка ]
Steel scraper : [ Ссылка ]
My oven is a pizza party bollore : [ Ссылка ]

Dough trays
Lid [ Ссылка ]
Tray [ Ссылка ]

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