atom · cooking / baking
Make pizza dough
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Weigh, do not measure by cup.
Flour, water at 60 to 65 percent of the flour weight, 2 percent salt, a pinch of yeast.
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Mix, then let it sit twenty minutes.
The flour hydrates on its own and cuts the kneading in half.
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Knead until it passes the window test.
Stretch a piece thin enough to see light through without tearing.
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Cold ferment overnight.
Twenty-four hours in the fridge. This is where the flavour comes from, not from the yeast quantity.
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Shape by hand, never a rolling pin.
Press from the centre outward and leave the rim untouched.
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- 1 Founder draft core @bernard ⚡ new
#1 becomes the Core. This atoma is young: submit a better distillation and take the seat.
No gear needed. Your pot, a timer and ice are enough. That is the point.
Founder draft
@bernard · challengers welcome
