Test pies with TG's Artisan "Type 00" flour


Test pies with Tony Gemignani's new flour. Second one, cheese pie, was the ultimate bomb! I underbaked that one just a tad on purpose and it was magnificent!

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Mike K.
posted almost 3 years ago

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Mike, these are just beautiful. Can you share some details? What was the bake time, hydration, oven temp and rise time?

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Raj Irukulla admin
posted almost 3 years ago


Raj, thanks!

Bake time was 6 mins on the bottom stone and another 3 on the top stone @ about 565 F. Hydration was 66%, Salt at 3% but I think I may lower that to 2.5%, ADY was 0.5%, oil 1.5%, Malt at 2% and another 2% additional sugar.

I underbaked the second one on purpose but don't have the exact bake times for that one. Just eye-balled it, basically. Came out great.

Rise time was 36 hrs bulk and 12 hrs individual rise. I kept the mixing to a minimum, gave it an hour bench rest before balling it up and putting it in the fridge.

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Mike K.
posted almost 3 years ago

Fantastic. It's only 9am and I'm already jonesing for my pizza fix. This usually doesn't happen for another 30-45 minutes!

- Raj   almost 3 years ago


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