PROCEDIMENTO COMPLETO - PIZZA IN TEGLIA AD ALTA IDRATAZIONE (PLANETARIA + FORNO DI CASA)

HIGHLY HYDRATED PAN PIZZA WITH A STAND MIXER AND HOME OVEN COMPLETE METHOD Recipe: Dough for a 30x40 pan 325g flour 260g water (cold) 8g salt 0.5g ldbf The entire process took about 24 hours. I poured all the flour into the stand mixer along with about 80% water. When the dough was partially mixed, I added the salt and then the water. I closed it on the counter with two sets of slap and folds. I let it rest for about 4 hours, then refrigerated it for 12 hours. Then, I let it rest for 1 hour at room temperature and shaped the dough into a ball, chilling it for about 7 hours at 19°C (66°F). I rolled it out on semolina and baked it in a home oven at 250°C (480°F) for about 15-16 minutes. My Facebook page:   / pizza.pane.e.fantasia   Blue iron baking tray: https://amzn.to/3asjdVb Aluminum baking tray: https://amzn.to/36A0p5o Highly recommended book: https://amzn.to/36vDecv