Some weekends are about patience… and good timing 🍕⛳️
Last weekend I made pizza in teglia at home using the autolysis technique!
This method was developed by French baking professor Raymond Calvel in the 1970s.
The idea is to mix only flour and water first and let the dough rest before adding the other ingredients. During that pause, natural enzymes start breaking down proteins and starches, helping gluten form more gently. The result is a dough that’s easier to work with, more digestible, and full of flavor.
While the dough was slowly developing and rising… I went to play golf. Perfect timing 🙂
Today’s flavors:
• Focaccia with rosemary and sage 🌿
• Classic pizza rossa — the taste of Italian childhood
• A gourmet version with Cantabrian anchovies, black garlic, and Parmigiano Reggiano a crudo!
And yes… thanks to ChatGPT for helping me organize the timing of the day so I could bake great pizza and enjoy a round of golf while the dough was doing its magic.
Leave me a comment if you want my recipe or you want to discover any special tips!