Tartine Pizza

A Neapolitan-style pizza using the Tartine bread method. Tuscan wild starter, Caputo 00 flour, 70% hydration

Category:

Howto & Style

Tags:

• Tartine
• Pizza

[blizzgeek22]

When mixing this for the autolyse just mix to about 0:16 consistency?

[ExtremeCooking]

@blizzgeek22

Probably a little more. I just mix to the point that all the flour is wet so that lumps don't form. The key to these pies is not necessarily gluten formation, but to bind as much moisture into the dough as possible and still get a workable dough.

[redvan2000]

wow, very wet looking. what are the ingredients/proportions?

[ExtremeCooking]

@redvan2000

Caputo 00 flour (including starter) 100%

Water (including starter)  70%

Starter 7%

Salt 23%

[reindeerss]

@ExtremeCooking 23% Salt? I assume you meant 2-3% mate? At 0:31, the dough appears to be very wet but it doesn't seem to stick to your hands, what's the trick?

The final product looks great by the way

[ExtremeCooking]

@reindeerss

Should be 2.3%. Thanks.

Dough doesn't stick to wet hands.

[reindeerss]

@ExtremeCooking Ahhhhh, gotta try that next time. Thanks for the tip mate :)

[ExtremeCooking]

@wutangslang09 Just some royalty-free stock video from my library. I get a kick out of the absurd juxtaposition of epic music with the mundane.

[wutangslang09]

wonderful video man...what is the epic song playing?

[joiseystud]

Great video. Awesome looking pizza. Guess I'm going to have to read Tartine bread now ;-)