Pizza in a pan.
Salad in a glass bowl
Sicilian-Style pizza from my 12” x 12” #LloydPans pan with salad.
70% hydration dough from 00 flour, 2.5 % salt, 0.2% active dry yeast, fermented for 30 hour at room temperature, baked for 15 minutes at 260 °C/500 °C with pan on preheated pizza stone.
#HomeBaking #Pizza #PanPizza #Sicillian
First time I tried backing #Brötchen (rolls) in my #new 12” x 12” #LloydPans pan.
80% bread flour, 20 % whole grain wheat flour, 80% hydration, 0.8 % active dry yeast.
Preheat the oven with a pizza stone to 260 °C/500 °F. Shape the rolls and put the pan on top of the pizza stone.
#HomeBaking
First use of my new 12” x 12” Sicilian-Style Pizza Pan from #LloydPans: #Focaccia
90% hydration dough, 5% EVOO, 2.5 % salt, 0.8% active dry yeast, baked for 15 minutes at 260 °C/500 °C.
#HomeBaking
