A fantastic pizza recipe using Caputo Pizzeria with 24h room fermentation and dry beechwood to fire the oven.
Hinze’s Woodfired 67% Pizza
This pizza recipe is a fantastic exploration of dough fermentation. The Caputo Pizzeria flour is left to ferment for either 24 or 48 hours, creating a unique flavor and texture. The oven is fired with dry beechwood, adding a smoky touch to the pizza. This recipe yields 10 240g pizza balls, perfect for a gathering or a pizza party!
Ingredients
- 1412g 00 flour (Caputo Pizzeria)
- 946g of 22°C Tap water
- 1.4g fresh yeast
- 42g salt
Directions
- Combine the flour, water, yeast, and salt in a large bowl.
- Mix until a dough forms.
- Let the dough ferment for 24 or 48 hours at room temperature.
- After fermentation, divide the dough into 240g balls.
- Preheat your oven with dry beechwood.
- Roll out each dough ball into a pizza base and top as desired.
- Bake in the wood-fired oven until golden and crispy.
- You can use a pizza dough calculator (like ooni or PizzApp) to calculate your pizza dough. If you want to make a stone oven bread, just combine two pizza balls and form them into a long loaf. It’s a simple variation with a great taste!