Lupa Cotta
Artisanal round pizza with a tender crumb
A delicate round pizza that balances a soft, tender interior with a wonderfully complex baked exterior.
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Dough Ingredients
| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| Bread | 50% | ||
| Double Zero | 50% | ||
| Water | 55.0% | ||
| Olive Oil | 8.0% | ||
| Salt | 3.0% | ||
| Sugar | 0.00% | ||
| Malt Powder | 0.00% | ||
| IDY | 0.20% | ||
| Total |
Dough Prep & Fermentation Instructions
- 1. Mix & Portion
Knead dough ingredients together until smooth and elastic. Portion into individual dough balls.
- 2. Cold Ferment
Store portions in oiled proofing containers in the fridge for 24-48 hours. This develops structure and flavor.
- 3. Temper & Stretch
Bring balls to room temperature for 2 hours before baking. Gently stretch by hand (or roll out for bar pie styles) on a floured surface.
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Sauce | 0.675 | ||
| Bulk Cheese | 0.981 | ||
| Hard Cheese | 0.182 | ||
| Flavor Cheese | 0.247 | ||
| Meat | 0.487 | ||
| Veggie | 0.799 |
Topping amounts are per pizza, scaled to your selected pan size.
Topping & Prep Instructions
- 1. Sauce & Rim
Spread a thin layer of sauce starting from the center and spiraling out, leaving a 1-inch rim clean.
- 2. Cheese & Meat Layout
Scatter cheese (mozzarella or brick blends) and toppings evenly over the sauce.
Baking & Serving Instructions
- 1. Preheat Steel
Preheat oven to 550°F with a baking steel or stone on the top rack for 60 minutes.
- 2. Launch & Spin
Transfer stretched pizza onto a peel. Slide directly onto the steel. Bake for 6-8 minutes, spinning halfway through for even heat.
Home Oven Settings
Home oven settings for this style are being developed. Generally, bake at your oven's maximum temperature on a preheated stone or steel.