All Trumps vs Sir Lancelot for NYC Pizza скачать в хорошем качестве

All Trumps vs Sir Lancelot for NYC Pizza

For this experiment I made two pizzas with the same recipe, other than one was made with All Trumps and the other was made with King Arthur Sir Lancelot flour. They were nearly identical. The crust made with Sir Lancelot flour might have had a slightly sweeter after taste. Recipe: For 24” Pizza (62% hydration) 612 g Flour 380 ml Water 17.2 g table salt 8 ml olive oil 2.6 g instant dry yeast Mix ingredients in stand mixer, rest at room temperature for 1-2 hours, place in fridge overnight. Remove from fridge, rest at room temperature for about 3 hours, then shape and bake.