I baked this Pizza ans I love it. скачать в хорошем качестве

I baked this Pizza ans I love it.

HIGH HYDRATION TRAY PIZZA (SUPER SOFT & AIRY) Ingredients: 500 g flour 2 g dry yeast 460 g water 20 g extra water (added during first mix) 10 g salt Olive oil (for greasing hands and tray) Method: Mix flour, yeast, 460 g water and salt together. Add the additional 20 g of water during the first mixing phase to fully hydrate the dough. Rest 15 minutes. Perform 1 stretch and fold. Rest 30 minutes. Perform a second stretch and fold to test gluten development. Transfer the dough into a well-oiled tray. Rest 15 minutes. Proof at room temperature for 1 hour. Parbake at 220–230°C for 12–15 minutes until the base lightly colours. Remove, add your favourite toppings. Bake again until the mozzarella melts and the crust reaches your desired colour. That’s it. This is a high hydration dough, so expect a soft, airy crumb and light structure.