So, last sunday I made some balls. 4 of them to be exact for a 14in pie. I normally dont try to change to many things at once but up to this point I have become fairly familiar with my recipe and felt like now is the time to learn a bit more.
1) To find out just exactly what over kneading will do.
2) Go with a lower amount of yeast to drag the cold ferment out.
3) Go with a lower hydration as I generally have felt my crusts have been a little more moist than what I like on the inside.
Basics of the recipe.
Gold Medal, Better for bread flour.
I use a KA Pro 600 which is a bowl lift model.
Home oven at 600+ degrees (cycles between 600 and 630).
Basic oven setup can be seen here. http://www.pizzamaking.com/forum/index.php/topic,8516.msg73660.html#msg73660
I didnt expect much from these balls because of what I was about to do to the flour but I must say I was quite suprised.
Started with the paddle to mix and quickly went to the spiral dough hook.
I wont bore you with the entire method. If you want me to I will post it up, it will just be later this evening.
First, I hit this dough for 50 min the dough hook. Thats right, it was right at 50 min
with about a 30 second break every 6-8 min. I though for sure this dough was going to be dead. I never really thought it would live through the pounding.
I pitched the yeast in the last 5 min knead session with a final 30 sec or so of hand work and slapping. This was a very very stiff dough.
I broke it down to 4 even balls and just a touch of spray OO in the bowls and covered in plastic wrap and right into the fridge.
Finished dough temp was 86 degrees.
I was just going to go by feel of the dough (poking it with a finger) to judge when it was ready to bake so I had no idea what kind of timeframe I was looking. Nor did I have any idea if it would work at all.
Day 1, dough was hard as a rock.
Day 2, even harder.
Day 3, same.
Day 4, same.
Day 5, there seems to be a small bit of give to it...but just in one spot.
Day 6, hey its starting to loosen up a good bit.
Day 7, hey its not bad. Lets roast 2 of them and see what we got.
Pulled them out and put them on a very lightly oiled countertop and still covered in their plastic. I let them set out for 3.5 - 4 hrs to come up to room temp and bake in the evening.
It was not elastic hardly at all except fot the last inch or so. It worked quite easily and I had no trouble getting out to the 14in.
Topped with bacon, italian sausage, fresh mozz and emerils roasted garlic red sauce (hey I didnt have anything better as I was not expecting these things to make it).
HOLY COW! Bar none the best Pizza I have had in well .... I cant rightly remember. Seriously!
I could not believe it. My brother said "SOB ...thats it, we are never going anywhere else for pie ...ever and im serious". Matter fact I got 1 an 1/2 slice out of that first one the rest he inhaled on the spot.
There was zero toughness and just a slight bit of chew the way a good crust should be. I didnt take a crumb pic as it looked exactly like my last one I posted up. I wish I would have now cuz there may be some non believers out there but I have nothing to gain in that so...
Shortly I am going to make sure I can replicate it but as of now... I love it.
Pics in next post. Just one pie as they were both identical.