/ck/ - Food & Cooking

>>18055755
I kinda wing it every time because I'm still learning but:

for the dough I do (per pizza)
>225g bread flour
>135-145g water
>10g olive oil
>2-3g salt
>~2g yeast
>~2g diastatic malt powder
sometimes I add a few grams of honey, especially if I am not going to let it cold ferment for a day or two.

the sauce depends on the kind of pizza. if classic(ish) style, I blend together
>san marzano tomatoes
>some fresh basil
>salt
>some olive oil
then I use hunks of fresh cow's milk mozz and put on shredded basil after baking

but if american style, this >>18051052 , with low moisture mozz shredded on.