First of all I'm extremely happy with my pizzas after joining this forum. However I'm trying to understand how to create larger voids in the outer crust. I get a lot of small air pockets in a bready crust but have not been able to create these large voids that you could almost stick your finger into surrounded by nice crusty walls. What factors are needed to form these voids?
I use a combination of the Lehman, Varasano and Parachini recipe/technique. Here it is for backgound:
100% Bread flour, 14.3 oz.
63%, Water (at around 100 degrees F), 9 oz.
1% Olive Oil, (a bit less than 1 t.)
1.75%, Sea Salt (a bit over 1-1/4 t.)
0.40%, IDY (instant dry yeast (a bit over 1/2 t.)
Total dough weight = (336.66 g./ea)
Thickness factor (TF) = 0.105
1) Add the IDY to the flour in a bowl and stir to uniformly disperse the IDY in the flour.
2) Put the water into the bowl of the stand mixer, add the salt, and, using a spoon or spatula, stir for about 30 seconds to a minute to dissolve the salt in the water.
3) Using the stir or 1 speed of the mixer, and with the dough hook attached, gradually add up to 75% the flour mixture to the water in the bowl. (2-3 minutes)
Once the dough resembles a thick lumpy batter let it rest for 20 minutes
4) Add the oil and run the mixer for about 5 minutes on low. After that gradually add the remaining flour over about the next 3 minutes. (8 minutes total)
5) Once the dough ball no longer sticks to the mixer bowl, turn off the mixer
- Dough will hang on hook, not too sticky when you touch it
Let the dough rest for 20 minutes
6) Divide the dough balls and hand knead using the Chris Parachini video technique
7) Coat with oil and place the dough balls in fridge for 18-24 hrs.
Remove the dough balls 3 hrs before baking and set on a flat pan. Lightly coat with flour and cover with syran wrap
9) Flatten the balls from inside out without applying much pressure. Gently move air bubbles to outer crust rim
10) Let sit about 5-10 minutes
11) Hand toss
12) Bake at 550 degrees for about 10 minutes