I have been experimenting with PFTís Pizza Raquel dough now for quite some time, but since I do not own a WFO, only a LBE, am altering and tweaking his dough formula here and there, to make it more suitable for my oven.
Probably the main difference is that I add 1Tbsp of olive oil to the dough, about half way through the first mixing cycle. I use garlic-infused olive oil from Gilroy, CA, aka The Garlic Capital of the World. It adds a slightly different texture and flavor to the crust.
The ingredients are otherwise the same: Caputo 00 Pizza flour, bottled water, salt, starter and a bakerís pinch, 1/8 of a tsp of ADY, to be exact. I also took PFTís advice to heart to create two dough points during the mixing and kneading stages. However, like I mentioned before, I had to tweak the formula and that also applies to the kneading regimen, particularly in regards to the dough points. I created 4 dough points, because of a) no Santos here and b) to achieve a smoother dough structure through the use of a more thorough dough kneading with my KA Classic Series model.
The steps I took are as follows:
I dissolve the salt in the water and add about 200 gr. of flour. I use the paddle attachment at this point, mixing it for one minute until itís smooth and no more clumps are visible. Then the starter goes in, mixing it for another minute, and then I add the ADY. The rest period after incorporating aforementioned items is 45 mins, 25 mins longer than what PFTís Raquel formula calls for.
After, what PFT called ďRaquelís beauty restĒ, a clear, watery form of hooch was visible around the edges of the bowl. I use a rubber spatula and gently mix in the hooch and switch over to the dough hook. On stir speed, I add the olive oil to the mix and then, with a regular spoon, start adding the rest of the flour gradually. Once thatís all done, I cover the bowl with some foil, clean the dough hook from remnants of dough, flour and oil and rest the dough for 15 mins. Thatís my dough point #1. I repeat the dough hook cleaning procedure during the entire kneading process. That has two reasons. First the remnants on the dough hook wonít dry out and become crusty and second, every time I attach the dough hook again, it comes in from a different angle; a technique ( aka Drop Hook Fold) I learned here:http://www.artisanbreadbaking.com/discussions/folding_dough.htm
Anyway, back to the kneading procedure. I give the dough another spin for about minute or two and let it rest again for 15 mins; dough point #2. Again, I cover the bowl with foil and repeat the cleaning of the hook. After the rest period, I proceed with the DHF technique. But, and hereís where I change it up a bitÖevery 15 seconds, I give the hook a quarter of a turn so that it comes in from four different angles, one angle at a time, in 15 secs kneading intervals. Now, as you can see in the pictures, the dough has an immensely smooth and airy texture. Again, let it rest for 15 mins and clean the hook; dough point #3.
Once the rest period is done, I give it a quick spin and and transfer the dough onto a lightly floured surface, give it short kneading and shape it into a ball, cover it with a damp kitchen/tea towel and let it rest for 30 mins; dough point #4. the dough now has an incredibly soft and silky feel to it. I place it into a lightly-oiled bowl and in the fridge for further overnight retardation.
At this point, I have no clue how the finished pizze will turn out. I have a couple of buddies over for tomorrowís Germany Ė Turkey semifinal at the Euro 2008 and will make a couple of pies during half time. Iíll report back with pictures then.
Weíll see how it all comes together, but given the texture of the dough so far, it cannot be a disaster. I simply refuse to believe that.
Here are the percentages for 4 dough balls, about 325 gr for a single dough ball and a skin size between 14Ē Ė 15Ē. I have no data in terms of the thickness factor since I do it by feel. Iím aware that the total dough weight is 1336 gr, 36 gr over what four 325 gr balls would be (1300 gr). I simply use the rest of the dough to make a new starter.
Below are the numbers:
Caputo 00 Flour: 770 gr / 100%
Water: 470 gr / 61%
Salt (Kosher): 20 gr / 2.6%
Starter: 70 gr / 9%
Olive oil (1Tbsp): 6gr / 0.78%
ADY (1/8 tsp): 0.26gr / 0.034%