Even the ugly pies can have a beautiful transformation in the oven!
We started with our normal 58% hydration dough and started with our cheese base. Layering on top our new sauce with our special “secret” ingredient. Be sure to check out our previous videos to see what that is! Then we hit it with oregano, parmesan cheese and got a little wild with some Sicilian oregano. Baked it on our baking steel for about 5 minutes at 550 degrees and then about 2 minutes under the broiler to get some more char on top. While still steaming, we grated on some more fresh parmesan and we ascended to heaven. This is a must try pizza for anybody out there. There have been many good pizzas over the past couple of months but this is THE pizza.
The dough in this video is a 58% hydration dough that had a 36 hour cold ferment followed by a 12 hour room temperature ferment. The dough replaces 4g of flour for 4g of diastatic malt powder. If you are interested to see why please click the link below to see our experiment.
Link to Buy:
Baking Steel
https://bakingsteel.com?sca_ref=7998337.zLic3lxL0M
Use promo code “SKORCHD” for 10% off your order.
Sicilain Oregano
https://amzn.to/42vxY6x
Lloyd Bar Pizza Pan
https://amzn.to/4gL1mtn
Diastatic Malt Powder
https://amzn.to/4ewvPdd
Bianco DiNapoli Crushed Tomatoes
https://amzn.to/3YKxMNf
Stanislaus 7/11 Ground Tomatoes (2 Pack)
https://amzn.to/4gmLqNf
Skorch’d is run by two brothers, Patrick and Steven, who have the goal of opening up a pizza restaurant in the Sacramento area. They will be experimenting with different recipes of dough, sauce, toppings, ovens and more in their pursuit of their perfect pizza.
Please like and subscribe if you are interested in following their journey! We are also going to be streaming our journey so if that interests you make sure to come by and say hello!
#pizza #pizzalover #pizzadough #pizzarecipe #pizzatime #food #nycpizza #italianfood #california #foodie #foodies #foodiesofinstagram
