CRUMMÉ: Creative Recipe Media Making Éngine
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Ingredients (this is ignored but why not)
200g Pizza Flour (e.g. Caputo Pizzeria) 6g Salt ½ tsp Yeast 140g Water
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Combine flour, salt, yeast and whisk together thoroughly in a bowl Add water and incorporate well, when incorporated tip onto table to knead Knead using slap and fold technique for 10 minutes, try not to use extra flour Use spin and tuck technique to create a smooth ball, use a little flour or water to assist Cover in an airtight way for 1 hour Split up into individual dough balls for each pizza, Use spin and tuck technique to create smooth balls (use a little flour or water to assist) and store in airtight containers in the fridge at least 12 hours, or at least 6 hours at room temperature Remove from fridge 30 minutes before cooking Shape into pizzas by using plenty of flour, stretching out by hand Top with toppings and bake at 300C for 4-5 minutes or in a 400-500C pizza oven for 45-90 seconds
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CRUMMÉ: Creative Recipe Media Making Éngine