Well i also got started with my quest for the best pizza.
I have to do it with my normal home equipment, but looking at other posts
it seems doable.
After several experiments and days of reading on this board
i haven't come as far as i hoped.What did i use
- standard electric oven max 250 degrees Celsius - 480 F
- hand kneeding and mixing
- Farina grano tenero Tipo 00 flowerRecipe (i weighted all the ingredients)
250 gram Flour - 100%
150 gram/cc Water - 60%
6 gram salt - 2.4%
6 gram olive oil - 2.4%
little yeast +- 1/5 theespoon - ??%
In my earlier experiments i started with much more but my dough
seems to rise very easily in the fridge and warm as well
so i keep on reducing yeast.Dough preparation
- In the not too cold/hot water i dissolved the salt
- then i dissolved the yeast
- while mixing i added the flower bit by bit
- when +- 75% was completed i added the olive oil
- i kept on mixing till all the flower was added
- gave the dough a rest/riposo of +- 15 minutes
I then hand kneaded the dough for 25 minutes according to:http://www.woodstone-corp.com/cooking_naples_style_dough.htm
I let it rest for 10 minutes before i made two portions of the dough
and put it in plastic containers.
After a 24 hour warm fermentation in my kitchen i opened the boxes
and saw that the dough again had risen much. The dough also showed holes
/bubbles on the bottom and a bulb on top of the dough.
The dough was very sticky and hard to get out. It also was very elastic
so it was hard to stretch, it kept on shrinking back when i tried to create
a lager round.
I put the pizza on a pizza stone in a 250 degree Celcius oven, which was preheated for 1
hour and let it cook for 9 minutes. (another piece of dough was cooked for
7 minutes but that was to short). I only had tomatoes on it for this test.The result
To my pleasure it looked acceptable and the crust also had some browning,
the bottom was also colored by the stone (and olive oil perhaps?)
The taste was horrible, bready, a bit crusty, and it was hard, not a soft pizza.
It also hasn't risen much in the oven.
I include some foto's so you can get an impression.I don't know how to continue.
I still think i can use less yeast or perhaps
put it on a (bit) colder place for fermentation. I do think the recipe is OK
but would like to hear some feedback. Adding sugar is not needed i
think because the dough rises enough? More water?