I want to make pizza friday night and I plan on using Alton Brown's recipe from his Book, "I'm just here for more food." Note that this is different than the one on his show. The thing that I am wondering is if I should incorperate some of the things I learned here. For example, should I ignore where he says to had most of the flour and all other ingredients together, and then the rest of the flour a table spoon at a time. I've been reading about autolyse, and this seems to go against this.
Here is the recipe:
Water - 283 g = 1 1/4th Cup (is this enough hydration)
Chewable Children's asprin - 25 mg (is this really neccesary?)
Salt - 11 g = 1 TBL (is this to much, like his online recipe?)
Sugar - 5 tsp. 1 tsp. (if I use less salt, should I use less sugar?)
All-Purpose Flour - 454 g - 8 Cups
Instant Yeast - 7 g - 1 envelope
The directions say to disolve the children's asprin in the warm water, then add to the work bowl of an electric stand mixer fitted with a dough hook. Add the remaining ingredients (reserving some of the flour) and mix for 2 min. on low, or untill the dough pulls from the sides of the bowl, adding flour as needed.
Rest 15 min. Knead 35-40% for 5 min.
Remove from mixer and knead for 30 sec. by hand, then work into a ball. Place ball in a bowl with a little olive oil. Cover and rise for one hour.
Fold down the dough, patting into a disk and place back in bowl overnight in the fridge.
Next day cut into 2- 4 blobs and let proof covered, for one hour. Heat and cook at 500 with desired toppings.
Has anyone done this, or done this and the recipe online? Can anyone recommend the neccesary changes to get a great pizza. Thanks everyone.