Bennie’s crust plus toppings had been so stunning I needed to attempt it. No toppings right this moment as I made these for future adventures.
I needed to make some adjustments however that’s on account of me not Bennie 🙏.
2000g of dough
Levain- 430g AP
430g water = 860g lively levain
Yudane- 108g Marquise wheat ( out of spelt)
215g water = 323g Yudane
Dough- 270g T 65
270g Semolina
140g Water
75g. YW
22g salt
17g non diastatic malt
28g EVOO
The Yudane was so thick I used the above YW to skinny it finally I put it within the meals processor and whizzed it til it was tremendous creamy.
Stirred the whole lot collectively til moist. Left it 1 hr. Turned it out and did two moist laminations rolling it up after every. Oiled a big bowl and positioned dough in bowl. Did 4 folds to coat with oil. Left in heat place to rise. Retarded over night time. Took out and divided into 3/ 500g and a couple of/ 250g crusts. Buttered all pans and skillets . Pressed dough in brushed evenly with EVOO and let rise 2°. Baked 2 at a time @ 425° 10 minutes.
The perfume is excellent. They rose like champs! The bottoms are good indicators of fermentation….THANK YOU Bennie. All headed to the freezer for future pizzas to be determined however one will certainly have lemony ricotta 😊.
