What recipe did you use, bake time, bake setup, ingredients, sauce, etc. Details! Give me the complete breakdown!!! Amazing!
Hey thanks for the kind words. Here is what I used:
Flour (100%):339.29 g | 11.97 oz | 0.75 lbs
Water (56%):190 g | 6.7 oz | 0.42 lbs
IDY (0.28%):0.95 g | 0.03 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
Salt (1.9%):6.45 g | 0.23 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Vegetable (Soybean) Oil (5.55%):18.83 g | 0.66 oz | 0.04 lbs | 4.15 tsp | 1.38 tbsp
Sugar (5.89%):19.98 g | 0.7 oz | 0.04 lbs | 5.01 tsp | 1.67 tbsp
Total (169.62%):575.51 g | 20.3 oz | 1.27 lbs | TF = N/A
2 day fermentation, if 3 days, change IDY to 0.25%
Dough ball is 21 oz. for a 14” pizza
- Place the water, at 65 degrees F, into the mixer bowl of stand mixer
- Add the salt, sugar and stir to dissolve, about 1 minute.
- Add the oil to the mixer With flat paddle attachment secured, and the mixer at stir speed, I gradually added the sifted flour to the bowl. I did this until all of the flour was roughly incorporated and the dough pulled away from the sides of the bowl and collected around the paddle attachment, about a minute or two.
- Scrape the dough off of the paddle attachment (it was shaggy and on the sticky side) and replace the paddle attachment with the C-hook and kneaded the dough mass, at stir speed, for about 1-2 minutes, to allow the oil to be more completely incorporated into the dough mass.
- Sprinkle yeast over the dough mass, and the dough was kneaded at speed 2 for about 5-6 minutes. At the end of that time, the dough was sticky and soft. However, with an additional minute of hand kneading, and without adding any additional bench flour, that stickiness disappeared and the dough was smooth and soft and supple. It was a very nicely formed dough.
-oil it lightly, put in container with lid and place in fridge for 2 days
-take out and let sit covered on counter for 2 hours before opening
-bake at 500f for 8-10 mins on perforated pizza pan, with convection