- Whisk 75g of the 82/9/9 flour blend, 75g warm water (80°F), and a 0.1g IDY in a container until smooth.
- Ferment at room temperature until active and domed.
Demeter
Artisan heritage round with 82/9/9 flour blend, 68% hydration & smoked scamorza
Inspired by Ceres Pizza fine-dining artistry, characterized by an 82/9/9 heritage flour blend, 68% hydration with a 100% hydration poolish preferment, 48–72h cold ferment, and a 70/30 mozzarella and cave-aged smoked scamorza blend that yields a rigid, zero-flop undercarriage and baguette-like aroma.
Calculator
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2
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Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Tipo 00 Flour | 82% | ||
| High-Extraction (Type 85) Flour | 9% | ||
| Whole Wheat Flour | 9% | ||
| Water | 68.0% | ||
| Fine Sea Salt | 2.4% | ||
| Olive Oil | 2.0% | ||
| IDY | 0.15% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| DOP San Marzano Tomatoes | 1.10 | ||
| 70/30 Mozzarella & Smoked Scamorza Blend | 1.50 | ||
| Calabrian 'Nduja / Specialty Meats | 0.600 | ||
| Burrata & Aged Balsamic | 0.400 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature565°F
Bake Time5.5-6.5 min
SurfacePreheated Baking Steel on Upper Deck
Preheat steel/stone at 550°F–575°F for 60 minutes. Slide stretched 12" pie directly onto steel; bake 4 minutes, then switch broiler to high for 90 to 120 seconds to blister cornicione. Must support horizontal slice with zero tip droop.
Phase 1: Preferment Preparation (Day 1)
Poolish, biga, or levain pre-ferment (12–16 hours prior to main mix)
Phase 2: Main Dough & Mixing (Day 2)
Flour blending, preferment breakdown, hydration rest & kneading
1h
- In mixer bowl, combine remaining 925g flour blend with 575g water (reserve 30g).
- Mix on low speed until no dry flour remains.
- Cover and rest for 45 to 60 minutes to fully hydrate the bran particles.
2m
- Add mature poolish across dough surface and mix on low for 2 minutes.
- Add 24g sea salt dissolved in reserved 30g water.
- Mix on medium-low for 3 to 4 minutes until gluten develops.
Phase 3: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
4h
- Drizzle in 20g extra virgin olive oil in two additions until fully emulsified.
- Transfer to an oiled bulk tub at 76°F–78°F for 3.5 to 4 hours.
- Perform 3 sets of coil folds spaced 30 minutes apart.
72h
- Divide into 300g rounds.
- Cup and round tightly to seal bottom seams.
- Transfer into oiled containers and cold ferment at 38°F for 48 to 72 hours.
Phase 4: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
3h
- Temper 2.5 to 3 hours prior to baking to reach 60°F–64°F.
- Dredge in fine semolina rimacinata, press from inside out preserving a defined cornicione rim, and knuckle-stretch to a thin 12-inch disc.
Phase 5: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
4m
- Ladle coarsely milled San Marzano tomatoes, scatter 70/30 mozzarella-scamorza blend, and dollop Calabrian 'nduja.
- Bake directly on preheated steel for 4 minutes, then switch broiler to high for 90 to 120 seconds until blistered.
Immediately upon oven extraction, tear open fresh burrata across the center, drizzle with 9-year aged balsamic and peppery Extra Virgin Olive Oil, and serve hot.
INTERACTIVE KITCHEN MODE
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Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment4h
Cold Ferment48-72h
Final Proof2.5-3h
45-60 min rest hydration window. 3.5-4h bulk ferment at 76-78°F with 3 sets of coil folds spaced 30 mins apart. Divide into 300g balls. Cold ferment for 48 to 72 hours. Temper 2.5-3 hours before stretching.