I've lurked around for a while and have just started posting. This place is great! You guys really help in understanding the makings of great pizza.
This weekend I made a couple of pies, that I think turned out pretty decent. Not quite like some of the ones I see here on the boards, but hopefully I'll get to that point sometime.
My dough consists of:
Flour (100%): 750.97 g | 26.49 oz | 1.66 lbs
Water (63%): 473.11 g | 16.69 oz | 1.04 lbs
IDY (.35%): 2.63 g | 0.09 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
Salt (3.42%): 25.68 g | 0.91 oz | 0.06 lbs | 5.35 tsp | 1.78 tbsp
Total (166.77%): 1252.4 g | 44.18 oz | 2.76 lbs | TF = N/A
Single Ball: 313.1 g | 11.04 oz | 0.69 lbs
I usually try to ball them anywhere from 310-315g each. These were a 48 hour cold fermentation, 2hr room temp rest before opening. Cooked on a stone on the oven floor @ 650F w/ quarry slabs above.
Cooking time was 4 mins (rotate after 2).
The first one was on Saturday. A simple 12" Pizza Margherita w/ San Marzano tomatoes, fresh buffalo milk mozzarella, fresh basil, and ext olive oil.
On Sunday, I made a 14" monster pie w/ San Marzano tomatoes, fresh buffalo milk mozzarella, smoked buffalo milk mozzarella (scamorza), Pecorino Romano, Sopressata, Prosciutto, hot Capocollo, red chili flakes, and ext virgin olive oil.
Excellent flavors! A nice light crisp exterior and airy on the inside with a bit of 'chew'.