T65 amazing !!

T65 amazing !!



Will post photos as able from my phone. Didn’t have time to make baggies today but wanted to use this flour !! So made pizza. A wonderful experience. Unlike any other flour I’ve used in 40 + years of baking breads. 

1 1/2 c warm water

1 tsp ADY

1 tsp salt

2 tsp sugar

2 Tbsp EVOO 

1/2 c RImacinata 

2 1/2 c T 65 

Stir vigorously , Place in bowl with lots of EVOO. Let rest for 1 hr. Take out and fold gingerly . Let rest 30 minl Spread out with a  dimpled surface on a buttered ( this is very important to use butter if you want the Detroit pizza rich crust flavor)  large thin cookie sheet. Let rise till puffy. Brush with EVOO and let it pool as if making focaccia. Bake blind crust  in preheated 500 degree oven 10 min or till lightly brown. Remove top with grated whole milk mozz ( important use cheese first to preserve crust appearance) then top with more toppings and last sauce. Bake 7 min. Yum. Hopefully pics to follow.,