I don’t think it’s any secret that I love pizza. And I confess I’ve been really drooling over a dedicated pizza oven. I’ve had my eye on the Ooni Koda for a while. But at $500, I probably won’t ever buy it. A girl can dream!
I had planned to spend this year playing with pie recipes, but with Jim working out of state, that seemed like a recipe for obesity. I’ve decided to focus on pizza and pasta instead. What? How is that any better you ask?
I can control my gluttony better with meals than I can dessert. I can bake a pie, and eat the entire thing in two days all by myself. Not only can I, but I will! No self control whatsoever when it comes to dessert.
Doing some reading, I’ve learned that most pizzerias use a 65% hydration dough. My favorite is 75%. And of course, it must be sourdough. Yeasted pizza dough just leaves me flat. Ugh. I mixed up a 65% batch for my first experiment last night and proofed it overnight on the counter, split it into two balls this morning, and moved it to the fridge.
50g 100% hydration rye starter
15g olive oil
500g bread flour +12g salt
I would have preferred to let it rest until dinner time, but I invited my mom over for lunch. No point in getting fat alone right? We’re going to do mediterranean toppings today, greek olives, red onion, marinated artichoke hearts, and fresh tomatoes.
I have some 00 flour on order and I’m looking forward to trying it. I think I did once in the past with lackluster results, but it could have just been a bad day.
I’ll let you know how the 65% pizza dough pans out. Pun intended!