Bake Notes 2024.08.17
Maybe Pizza?
<center><img alt="Olive oil base, thin slices of orange, red onion, & black pepper." class="bb" src="https://maybepizza.com//archives/2024/8/bn_2024.08.17_a.jpeg" style="border: solid 1px #000;" width="660" /><div style="color: #666; padding-top: 2px;">Olive oil base, thin slices of orange, red onion, & black pepper.</div></center>
<p>This pizza combo was very good. What made it even more interesting was how the dough turned out.</p>
<p>I've got a lot of flour right now and I'm trying to use up the last of my <a href="https://shepherdsgrain.com/napoletana-00/">Shepherd's Grain 00</a>. I've also got a ton of <a href="https://cairnspring.com/products/sequoia-t85-all-purpose-flour">Cairnspring Sequoia</a> so I did a 50/50 blend of those two for this bake. These are flours I've never used together, and I also pushed up the size of each dough ball to 300 grams. The full recipe is <a href="https://maybepizza.com/calc/?ballCount=6&ballWeight=300&waterPercent=65&saltPercent=2.5&flourNo2=50&flourNo3=0&oilPercent=0&yeastPercent=0&leavenPercent=2&sugarPercent=0&otherPercent=0&notes=50%2F50%20Sequoia%20%2F%20SG.%0A">available on my dough calculator</a>.</p>
<p>At any rate, it's my standard sourdough formula, with the hydration down just a little bit because of the warm weather. I made it the day before and let it raise overnight at room temp, then broke it up into individual balls (x6) the next morning and let it raise again for about 8 hours.</p>
<p>I got my <a href="https://us.gozney.com/products/dome">Dome</a> nice and hot to about 950°, threw the pizza in, and immediately turned down the temp. While 45-60 second bakes can be really fun, I wanted something a bit more controlled and drier than you'd get from a super quick bake. The pizza still cooked in about 2 minutes (I'm guessing here).</p>
<center><img alt="" class="bb" src="https://maybepizza.com//archives/2024/8/bn_2024.08.17_b.jpeg" style="border: solid 1px #000;" width="660" /><div style="color: #666; padding-top: 2px;"></div></center>
<p>I'm still thinking of this pizza the next day, and I'm certainly going to use this flour combo again. And when I'm out of the SG00 I'll try using Cairnspring's Trailblazer, which I also have a ton of.</p>
<p>The Mozeralla is also local and came from just a bit north of where I live; the folks at <a href="https://www.ferndalefarmstead.com">Ferndale Farmstead</a> make some great stuff.</p>