High Hydration Artisan Dough made with a tangzhong
This was tricky to work with, as all high hydrations are. Unfortunately it stuck on launch and I got an amoeba, but I have two more dough balls to get it sorted out. The cornichione was incredible. Pornographic. The crust had a great crisp and then a fluffy interior. The flours were incredible in this. Nutty and complex. Red onion and fennel sausage with mozzarella cheese. This may be my favorite dough I’ve done from Mod Pizza.
NY Style cheese pizza with Central Milling Hi Protein Flour
This was at 65% hydration and a dream to work with. Couldn’t tear it if I tried. Love making this style. Was stellar.
