Another try at the breakfast pizza

Another Saturday and another gorgeous day needing a great breakfast pizza. I’ve tried lower hydration doughs recently, so I decided to push it a bit and went with a 55% hydration dough. I decided to let one of the dough balls rise overnight at room temp (70°F) and put the other one in the fridge for use early next week.

I was able to grab some photos of the pizza in the Blackstone pizza oven this time too. But unfortunately I got too excited with taking photos and left the pizza in the oven 30 seconds too long. I got a little more char on the crust than I normally like.

 

Ingredients grams oz lbs cups tsp tbsp
Bread Flour 330.74 11.67 0.73 2.65
Water 55.00% 181.91 6.42 0.40 0.73
IDY 0.30% 0.99 0.03 0.00 0.33 0.11
Salt 3.00% 9.92 0.35 0.02 1.74 0.58
EVOO 2.00% 6.61 0.23 0.01 1.46 0.49
Sugar 2.00% 6.61 0.23 0.01 1.65 0.55
Total (g) 536.79 18.93 1.18
Per ball (g) 261.85 9.24 0.58

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