Ken Forkish, The Elements of Pizza Makes 3 regular or 5 thin-crust dough balls INGREDIENT QUANTITY BAKER’S % Water 350g 1½ cups 70% Fine sea salt 13g Scant 2 ½ teaspoon 2.6% Instant dried yeast 1.5g ¾ of ½ teaspoon 0.3% White flour, preferably 00 500g Scant 4 cups 100% Bulk fermentation – 2 hours … Read More →
FSWY Sauce
Ken Forkish, The Elements of Pizza Makes 750 grams (3 cups), enough sauce for five 12-inch pizzas This sauce is great because it needs no cooking time and can be made quickly at the last minute. Keeps for about a week in the fridge and also freezes very well. 1 ½ tablespoons extra-virgin olive oil … Read More →