Made my first attempt at a homemade pizza. For the crust I used a recipe
i found on this forum called Garvey's Pizza; the crust is as follows:
AP Flour 100% used 375g of Gold Medal
IDY 0.5% used SAF bread machine yeast
I mixed all ingredients together until the dough came together then let rest covered for 20 minutes. I then tried to knead it with a dough hook but the dough was so stiff it just spun around on the hook. I then hand kneaded the dough for about 10 minutes, the dough was more tearing than kneading seemed too dry.
I put the dough in a small container covered in the refrigerator. I deflated the dough every 12 hours. After 30 hours I divided into two balls and placed back into the refrigerator. 10 hours later I removed one of the balls and let rise at room temp for about 3 hours. I rolled it out into a 14" circle, added sauce and toppings then baked in a 450 oven on a stone I had heated at 500 for an hour.
I made a second pizza with the remaining dough ball a day later using the same technique.
Overall I was happy with the result, the crust was crisp but tender. I would like a crust that is a little thicker and is crispy and chewy. I need to get an IR thermometer and a peel. I made the pizza on a sheet of foil, baked it on the stone for about 4 minutes then slid it off the foil onto the stone and baked for an additional 6 minutes.
I would really appreciate any critiques on my first pizza and any suggestions on a crust that would be a little thicker than the one I made, should i just use the same dough and not roll as thin? Do I need more water in the recipe?