Thanks very much everyone. I appreciate all of your comments!! Forget my Facebook "friends!" I have Pizza Pals!!
Yesterday's dough. Here's the thing.... it should not have worked. In my opinion, it will be better in a couple days. But, I really wanted pizza and was curious what would happen. I have been reading the forum about puffy rimmed pizza. I improvised with what I had on hand:
100% 80/20 A Metro / Power Flour (total flour weight 31 ounces)
66% 80/20 Water / Fullers London Pride (opposite of my usual ratio which is more beer than water.)
15% SF "starter" It had not been fed in 4 days and was at room temp of 58 - 62* F so, it's a preferment, right?
2% Sea Salt
+ 2 grams of ADY activated in some of the warm water from the 66% above. I have not taken the time to learn how to calculate small percentages outside of my "primary" ingredients. I don't have a bakers percent scale that goes down into grams. I weighed this on a jewelers scale. 2 g. seemed like a tiny amount of dried yeast to me.
Since I was experimenting and had an inkling that I'd want to make pizza the same day, I followed this flow:
Add all flour to KA mixing bowl
Add all beer, which I warmed in the microwave in a pyrex measuring cup (about 1 liquid cup of beer)
Add 1 cup of the total water warmed water with the ADY added/activated
Mix on 2 for 2 minutes - rest for 1 hour in warm place (on top of the stove by the oven vent) covered
Put back on mixer
Add all the starter
Add the balance of water with salt dissolved in it.
Mix on 2 for 3 minutes - rest for 30 min in warm place (dough temp 72* F @ end)
S&F one time - the doug was 'tight' - rest for 30 min in warm place. (dough temp 74* F @ end)
Knead until 'smooth' rest for 30 minutes in warm place (dough increased in size by about 40-50% - dough 77*F @ end)
Cut, weigh, ball and into the fridge (four dough balls - 3 @ 14.5 oz each + 1 @ 18 oz.)
** in balls for only 6 hours
** including warm up time on bench.
The dough ball opened nicely @ 66* F, was not elastic (which I thought it absolutely would be) I even 'knuckle stretched' them to open the dough to its full size. I left more dough at the edge than I usually do. I was a little surprised at how the 14 oz. balls made it to 14" with a rim and almost the same T/F as my usual result.
It did not have the same flavor as my typical dough that uses 80% beer and 20% water but it was not lacking in flavor. The SF starter has a sour smell when it's on the decline to inactive and I could taste and smell it in the baked pizza. In some ways I liked this dough/pizza better than my typical dough. I have not blended a preferment/starter and ADY/IDY in a long time. However, I was really happy with the results - shocked actually for a same day dough and the brevity of time in balls. I would not normally be able to do this workflow due to scheduling, etc. Just happened to have a slow day yesterday.
The cheese on these pizzas was about 90% Bel Goiosso Fresh Special Pizza Cheese, 10% Supremo Italiano WMLM + a little bit of Parm. Caramelized Onions, Black Olives & Capicolla on one, Caramelized onions, black olives, & VT Smoke Pepperoni on the other. Laura, my better half said, "You always want me to tell you... this is almost better than your usual pizzas - I really like it!" My heart sunk for a moment but then I realized I once again learned something important. I just need to figure out what it was!
We'll see what and how the other two balls develop, open, etc. - probably Sunday night. But, I may have stumbled onto a reasonable facsimile of a decent same day dough.
Thanks Pizza Pals! - Happy Easter to some and Happy Weekend to all!