Weekend Vlog | Pizza night - Roman dough by Marc Vetri

Hiii frens~ Sharing bits of my weekend in Geelong, and Family Pizza night! Visited a cute lil Patisserie in Geelong called That Place. Also unboxed my delivery of Naked Wines!
Got my hands on Marc Vetri's cookbook - Mastering Pizza - my goodness, I'm looking forward to trying many recipes and sharing with you!
This video is not sponsored.

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Chapter information
0:00 Intro
0:15 That Place Patisserie
1:43 Dough recipe info
3:54 Dough prep
5:48 Unboxing Naked wines
6:42 Pizza niiight

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Mastering Pizza by Marc Vetri
https://www.amazon.com.au/Mastering-P...

Marc Vetri's recipe for 67% Hydration - great for home ovens

1. To a standmixer, add Bread flour 680g + sugar 30g + Extra virgin olive oil 54g + Water 455g @13C + dry yeast 3g.
2. Mix on low until everything is incorporated~4min
3. Mix on medium until dough clings to hook ~4min
4. add salt then mix for another 4 mins until dough is soft stretchy and somewhat resilient ~ 3min
5. Dump on unfloured surface and divide into 5 dough balls - 250g each
6. shape by dragging scraper across surface
7. place in proof container in fridge for 24hr or up to 3 days.
8. take out of fridge 1-2 hrs before use


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Cooking
1. place pizza stone in oven on upper rack and preheat oven to 260-288c for 45 mins
2. just before you are going to place pizza in oven (using a floured peel or thin laminated cardboard in my case) , open the pizza door for 10 secs and change mode to broiler and allow to heat for 5 min. then place dough on stone and allow to cook for 6-8 mins.
repeat oven steps are required.

Toppings: Capriciossa pizza, white clam pizza, Mediterranean veggie pizza, garlic pizza


Kitchen gadgets (optional) for pizza night:
Kitchen scale
Pizza stone
Bench Scraper
Thermometer

Music:
Epidemic Sound
https://www.epidemicsound.com/track/4...
Olivia - Jones the Ikom Boy