Almond-Wood Fired Native Californian Dough
A lean, Neapolitan-leaning wood-fired dough from a fourth-generation Californian, built on 00 flour at about 63% hydration with just a pinch of yeast and a full day of fermentation, then fired hard over almond wood. Yields three 270-to-275 g dough balls.
A lean, Neapolitan-leaning wood-fired dough from a fourth-generation Californian, built on 00 flour at about 63% hydration with just a pinch of yeast and a full day of fermentation, then fired hard over almond wood. Yields three 270-to-275 g dough balls.
Ingredients
Method
Combine the flour, water, salt, and yeast and mix until the dough pulls cleanly away from the sides of the bowl.
Transfer to a covered tub and ferment for about 24 hours.
Roughly 2 hours before baking, divide into 270-to-275 g dough balls and let them relax.
Heat a wood-fired oven to 800-900 degrees F, burning almond wood for the fire.
Stretch each ball, top simply, and bake for about 90 to 120 seconds, turning the pie partway through for an even bake.
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