Hello to everyone. I'm a new member in this forum and I have been reading a ton of very informative posts that has indeed increased my knowledge in pizza making. Starting it out as a hobby, I'm now inclined to turn this hobby into hopefully, a profitable business venture. Thank you to everyone who has contributed greatly in this forum, every topic I've been reading has all the more convinced me in pursuing my goal.
I'm JOHN from the Philippines and an avid pizza lover just like everyone here. I've started taking notes on every important aspect in pizza making, from the formulation of the dough up to the cooking the pizza in the oven. First up is the dough formulation. With the various types of pizza doughs and crusts that I've carefully read in the forum, I was convinced that the NY Style Pizza dough is what I will be striving for, specially after reading the Tom Lehmann NY Pizza.
Yesterday I made a 14" pizza dough made out of bread flour (sorry guys no KASL, AT kinds of flour around here but the supplier told me that their bread flour is 13.5% protein manufactured locally and being used by almost all the bread shops here, the brand.. SUNSHINE. I can't wait to see what this flour has in store for me). Using the very dependable expanded pizza calculator, I made one batch of dough consisting of 271.5 g of bread flour, 163.05g water at 80 deg F temp and 60% hydration, 0.68g IDY (.25%), 4.76g of salt (1.75%) and 2.75g olive oil (1%) with a baseline TF of 0.1015. I opted to do hand kneading for this dough since I'm only making 1 batch. I followed the basic guidelines of mixing the ingredients if doing hand kneading by Pete-zza in his Roadmap to Lehmann's NY Style Recipes (Thanks Pete-zza, that was a very informative thread).
Following his instructions, I mixed the flour, salt and yeast in one bowl and put the room temp water in another bowl. I gradually stirred in the flour until a ball of mass is formed. I placed the ball in a lightly floured counter and kneaded the dough gently until all the flour has been absorbed by the dough. I then added the oil and kneaded the dough further until it becomes smooth and shiny. Dough temp was 85 deg F and the weight of the dough was 436 grams, good enough for a 14" dough. I formed the dough into a disk, placed it in a plastic container and left it in the fridge uncovered for an hour and then covered it for the rest of the fermentation. Everything was done in about 30 minutes at about 330pm.
When I woke up this morning I checked the dough and found that a portion of the dough had a very huge bubble, evidently from the gas forming from the fermentation. I'm attaching a photo of the dough. My question is... Is this size of a bubble normal during fermentation? I was confident with the way I kneaded the dough (or was i?
). What shall I do with it? Should I prick it to take out the gas now or should I live it as is and wait till I use the dough? Is this dough with its 60% hydration good enough to be slapped and hand tossed? Almost all of the pizza restaurants here use a dough sheeter or a rolling pin. I would like mine to stick to the more authentic slapping and hand tossing of the dough.
I just finished building a firebrick oven and I can't wait to cook my first pizza in it. This dough will be its first baby so to speak and will be the basis of my future tests for me to create my own kind of dough that I'll be using for my future pizzeria.
Thank you for any help that you can offer and for sure I will be raising more questions in the future. I'm very grateful that I've stumbled into this forum because it has raised my interest in pizza making to another level and has convinced me to turn my hobby into a hopefully profitable business in the future.
KUDOS TO EVERYONE!