More L’Industrie inspired pizza.
This one is 75% Cairnspring Mills Glacier Peak and 25% Caputo Nuvola at 65% hydration with a Poolish pre-ferment made from Glacier Peak. Recipe is a modified Mod Pizza NY Style Master Dough.
Eventually I’ll get some Petra flour and really have a go at replicating their pizza. L’Industrie isn’t using Cairnspring Mills 😆(and neither should you now that they’ve gotten rid of free shipping).
Topped with burrata, basil, olive oil, and parmesan (and looks like my wife did a sprinkle of oregano). Bianco Dinapoli Rustic Crush tomatoes (much better than their 28oz cans) blended with 1% salt for the sauce and Caputo Bros Creamery Fior di Pizza. Was delicious. The second one was even better, but I never took a picture of it 😂
Made a High Hydration Artisan dough today with my sourdough starter. That should be good on Tuesday. Have also made some stellar Neapolitans with Biga. Really disappointed Mod Pizza ignored Biga, but fortunately there is plenty out there already.
