LE5 Stagioni Superiore 80% Hydration

Here I try Le5 Stagioni Superiore at 80% hydration. This was a difficult pizza dough to make. I started by autolysing the flour at 70% hydration for 9 hours. I then mixed in the remaining water with all the yeast. I used the Famag im5 to combine the ingredients in to a nice smooth pizza dough. I finished off the pizza dough by performing the stretch and fold technique to give the pizza dough some extra strength.

Cooking the dough was a real challenge as the dough was very fragile and even ripped on my first attempt, I managed to make two other pizzas one which stuck to the pizza peel and was very misshapen and the last one that came out perfectly. The dough and pizza crust was very soft and fluffy to eat.

In the end I think that 80% hydration is too much for this flour in the end, it’s could possibly work well with a hydration level between 70% and 75%

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#pizza #pizzadough #famag #im5s #le5 #biga #pizzaparty

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This is where I get my supplies from : https://www.adimaria.co.uk/
Silicone lids : https://www.amazon.co.uk/gp/product/B07QP62KV1/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Dough ball tubs : https://www.amazon.co.uk/gp/product/B01MY5SNUU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Precision scales for weighing yeast : https://www.amazon.co.uk/gp/product/B01N323E64/ref= ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Plastic scraper : https://www.amazon.co.uk/gp/product/B00237UYDG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Steel scraper : https://www.amazon.co.uk/gp/product/B07255T6SW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
My oven is a pizza party bollore : https://www.pizzapartyshop.com/en/

Dough trays
Lid https://www.solentplastics.co.uk/lid-for-400x300-euro-plastic-stacking-container/
Tray https://www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container

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