Pizza in Teglia at 85%
Pizza in teglia at a bold 85% hydration — an autolyse, a slow stretch-up to full hydration, and ~20 hours of cold ferment for a tall, open, custardy crumb.
Pizza in teglia at a bold 85% hydration — an autolyse, a slow stretch-up to full hydration, and ~20 hours of cold ferment for a tall, open, custardy crumb.
Ingredients
Method
Autolyse: mix the flour with about 55% hydration's worth of the water and rest 1–1.5 hours.
Work in the yeast and the remaining water a little at a time at higher speed, then add the salt and oil and mix to a smooth, very extensible dough.
Cover and cold-ferment about 20 hours (overnight).
Cut into pieces (about 1050 g per teglia), rest 30 minutes, then transfer to an oiled pan and stretch to fill over roughly 5 hours at room temperature.
Bake very hot on a preheated stone until the base is crisp and the top deeply golden.
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