I've been making reading the forums and making pizzas for a few years now. My goal is to make something that makes people say "I would pay for this," but I feel like I'm stuck on "this is pretty good for a home cook." I've mostly worked with NY style dough recipes, but over time I'm hoping to transition to more "artisan" style (like these: http://imgur.com/a/SUH9A
My most recent attempt used this dough recipe:
Flour (100%), KABF, 13.6 oz.
Water (63%), 8.6 oz.
Salt (1.75%), 0.24 oz.
ADY (0.38%), 0.05 oz. (about 3/8 t.)
I mixed about half the flour with all of the water and all of the yeast, mixed, and rested for a few minutes. Then I added half of the remaining flour, mixed, and rested for a few minutes. Next, I added the salt, mixed, and rested a few minutes. Finally, I added the remaining flour, then turned it out and kneaded for a few minutes. I let the dough bulk rise for ~2 hours, formed into equal 2 balls, and stuck them both in the fridge to cold ferment.
I made the first pizza tonight, after ~48 hours of fermentation in the fridge. I pre-heated the oven at 500 for 1.5 hours with my pizza stone on the bottom-most rack (oven dial was between 500 and broil, as close to broiler setting as it could get, so possibly a little more than 500) and let the dough come to room temp during that period. I used a simple canned San Marzano sauce (w/ oregano, salt, pepper), fresh mozzarella , applewood bacon, minced garlic and white onion, and topped it with fresh arugula post-bake.
Here's a photo album with my results:http://imgur.com/a/VMfT8
Here are the problems I have:
-Crust has no color. My toppings cook before the crust seems done. I'm not sure if I should be adding oil and/or sugar to the crust, or if this is simply a limitation of my oven.
-Crust has OK flavor & texture, but could use a lot more. Wondering if an autolyse/biga/etc. would help?
-At this point I can only hand-knead. I'm hoping to get a kitchen-aid eventually, but for now I'm limited to my meat hooks. I know this isn't a death sentence, but I can't help but feel its a pretty big limiting factor.
I could go on making pizzas like I made tonight forever and be happy with my apartment smelling amazing and eating decent pizza, but I want to do more. I know that there's a ton more to learn, and I could read this forum forever, I'm just not sure what specifically I should pursue next. I'm a boat at sea in need of a sail, and any help would be greatly appreciated.