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Working on replicating L’Industrie. Not very close yet. Used Mod Pizza’s direct dough brought down to 62%. 75% CM Hi Protein and 25% Caputo Nuvola for the flour. Next time going to use thier NY style with the poolish (Master Recipe) and bring it to 65% with similar flour ratios.
Working on replicating L’Industrie. Used Mod Pizza’s direct dough brought down to 62%. 75% CM Hi Protein and 25% Caputo Nuvola for the flour. Next time going to use thier NY style with the poolish (Master Recipe) and bring it to 65% with similar flour ratios.
