My folks have some family visiting from out of state and they're both pizza aficionados. My old man's wife's sister - and herself - grew up with Chicago Thin Crust and deep-dish pies but also have a deep love for a good NY-style pie. And the sister's boyfriend admitted to me that he enjoys a good pizza about twice a week from a place in his town that's run by an older Italian lady and sports a WFO. He said that her pies always have a nice char to it, are thin crust and overall some of the best pizza he's has so far.
Anyway, I thought I'd use the family as guinea pigs for a same-day 8 hr dough. I started at 11:00 am and had the first pizza on their table at around 7:00 pm, right on time for the Sharks - Ducks Hockey game. The ladies requested a greek-style pizza, which was topped with fresh red bellers, red onion, fresh garlic, Feta cheese, Kalamata Olives, marinated artichoke hearts and a generous dusting of oregano.
The second pie was a half & half per request by my old man and the sister's BF. It featured mushrooms, fresh garlic Kalamata olives on the entire pizza and then one half was topped with mild Italian sausage & Calabrese salami, and the other half was a tuna, red onion type.
Unfortunately, I didn't take any individual pics of both pizzas but managed to record two videos, capturing the remarks of what the family thought of those pies. I apologize for the lighting but it was taken with my digital cam and the quality lacked a little. But I'm sure you can hear their comments...
Here are the two vids:
Don't mind my yapping in the background!
And here's the formula I used:
802 gr. KABF (100%)
514 gr. Warm water - 95° F (64%)
16 gr. Kosher salt (2%)
12 gr. Organic sugar (1.5%)
12 gr. Garlic-flavored olive oil (1.5%)
4 gr. IDY (.5%)
Single ball: 340 gr. / 14" / Thin crust
I dissolved the sugar in the water first with a whisk then added 75% of the flour and IDY. Using the paddle I mixed it until I had a thick, batter-like consistency. I covered the bowl with a damp tea towel for an hour and then added the rest of the flour, the salt and the oil. I used garlic-infused oil because it adds a bit to the flavor of the crust and since it wasn't a longer cold-rise over a few days time, it's a great alternative imho.
After everything was incorporated, I kneaded the dough for 10 mins on Speed 2 and let it rest again for 30 mins, then another knead for 5 mins, balled it up and in the fridge it went for about two hours. After that time, I took it out, immediately divided it into four balls and proofed them in my wooden proof box for the remainder of the time.
I kept the proof box in the fridge for approx. another 90 mins before I let them come up too room temp.
I preheated my oven for about an hour before the first pizza went in. The crust was very light and airy but had a nice crunch and chew to it. It had some nice coloring, a little char here and there and it yielded great oven spring. Bake time was 7 mins for the first one and 9 mins for the second. Overall, I think it was a good same-day dough.