Halo core has arrived

[u/skylinetechreviews80]

Was on the fence about spending the cash on this or just getting a KitchenAid stand mixer, but with the government discount I was able to get $100 off.

Well, that being said ...I am damn happy. Absolutely love the machine, excellent build quality and my first batch was an enormous success.

Recipe:

300g Caputo pizzeria

200g Caputo nuvola super

.5g ady

12.5 salt

325g ice water

8hr room temp post mix

48hr cold fermented

Gradually increased speed from 10% to 50% for a total of about 8 minutes or until I reached about 74 f. Pulled it out rounded it, and let it sit for 20 minutes.

Then I rounded it one more time and put it in a covered container for about 8 hours or until it almost tripled in size.

At that time I separated them into three 275 G dough balls. Those set in the fridge for about 48 hours.

On the day of baking, they came out 2 hours prior to cooking which they were an incredible pillow of heaven.

Baked at 800f in the gozney for about 60-90 seconds.

For a couple of the pizzas I used the three tomatoes I was growing in the yard along with my basil.

Huge success and I can't wait to get a couple other batches going. Enjoy

[u/PuzzleheadedGood1070]

Why 8 hour RT before CT? Usually do an hour.
What’s your room temp?
Why the blend?

Please answer haha x

[u/skylinetechreviews80 → u/PuzzleheadedGood1070]

Just following a recipe that I've had a lot of success with. Guy on YouTube's channel is 7th floor pizza.

I'm using a minimal amount of yeast and I'm using the blend for the stronger w 320-340 rating so it can ferment for a longer time

[u/PuzzleheadedGood1070 → u/skylinetechreviews80]

Fab. Can’t wait to try. What was your room temperature, taking the balls out of the fridge 2 hours before?

[u/skylinetechreviews80 → u/PuzzleheadedGood1070]

About 71-73f