Bread Flour
10% rice flour
65% hydration
.02 ADY
1.5% Diastatic Malt
2.5% salt
The Chorizo grease infused into the cheese, I don't know how much I liked the texture of the Chorizo (or lack of) but the grease was AWESOME. This was my 1st attempt to make a full 16" pizza in my Karu 16. Dough wasn't being nice so I only managed to get it to stretch to about 15", was still noticeably bigger than my usual 14"'s. I obviously don't understand how the math works, but a 16" pizza's almost double the size of a 12". 24 is 12 x 2 no? lol MATH! The crust was great and the pools of Chorizo grease were a lovely change from the pools of Pepperoni grease I'm used to lol. The crust looks kinda burnt in the pic, it wasn't but it was pretty dark. 650f'ish for 4 and a half minutes.
When I make this again I'll cook the Chorizo separately instead of putting it raw on the pizza, it was cooked but a little too mushy. I'll definitely use some of the grease as a finishing drizzle.
10% rice flour
65% hydration
.02 ADY
1.5% Diastatic Malt
2.5% salt
The Chorizo grease infused into the cheese, I don't know how much I liked the texture of the Chorizo (or lack of) but the grease was AWESOME. This was my 1st attempt to make a full 16" pizza in my Karu 16. Dough wasn't being nice so I only managed to get it to stretch to about 15", was still noticeably bigger than my usual 14"'s. I obviously don't understand how the math works, but a 16" pizza's almost double the size of a 12". 24 is 12 x 2 no? lol MATH! The crust was great and the pools of Chorizo grease were a lovely change from the pools of Pepperoni grease I'm used to lol. The crust looks kinda burnt in the pic, it wasn't but it was pretty dark. 650f'ish for 4 and a half minutes.
When I make this again I'll cook the Chorizo separately instead of putting it raw on the pizza, it was cooked but a little too mushy. I'll definitely use some of the grease as a finishing drizzle.
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