I followed Pete-zza's papa johns crust recipe detailed here: http://www.pizzamaking.com/forum/index.php/topic,6758.msg58196.html#msg58196
I also used Pete-zza's papa johns sauce clone detailed here: http://www.pizzamaking.com/forum/index.php/topic,6633.msg57044.html#msg57044
Dough was hand kneaded. Kneading time took approx 9 minutes. Dough was soft, thick, and smooth when dusted with a little flour with minimal tackiness. Each dough was kneaded 360-380 times in the span of 9 minutes.
Dough kneading technique used:
1 knead = (1) stretch dough away; (2) pull it back and over; and (3) turn
The dough was allowed to ferment in the fridge for a total of 84 hours (3 and a half days) after which it was left on the counter, of room temperature, for 2 hours 50 minutes to prepare for baking.
Toppings used on pizza:
All toppings where squeezed between paper towels to remove as much water as possible before placing on the pizza.
Oven temp: 250 Celsius / 482 Fahrenheit
I have an electronic fan assisted oven with equal heat dispersion from the top and bottom.
The pizza was baked for 9 minutes.
I'm a newbie to home pizza making, so many of my predictions were violated - I learned a lot!
The end result didn't meed my expectations. Firstly, the pizza tasted and looked much like my previous NY style attempts using the Tom Leyman recipe: bread-like; dense; thin; bland.
One of the errors was in my dough-stretching technique: I stretched out too much dough from the middle, creating a thick crust with a relatively thin centre. I also had to shrink the dough to fit the intended 14" screen as I overdid the stretching to 15"-16" -- I wasn't accustomed to dealing with an extremely extendable dough. I believe these two errors are largely to blame for the dense texture of the crust.
To counter the bland, bread-like taste and texture of the crust I put half the pizza back into the oven for 2 minutes thinking the dough needs to be baked longer. Not the case, the dough developed a crispier biscuit-like crust while maintaining same bread-like filling.
The sauce was off the mark too, it had a pang to it that zapped the tongue much like concentrated tomato puree does -- too strong of an acidic taste. In my attempts to mimic the 6-in-1 formulation of tomato product found in the states (I'm in the UK) I used a blend of San Marzano plum tomatoes and tomato puree, clearly, I used too much puree. I was aware of this when I made the sauce, however I had hoped that refrigerating the sauce overnight to allow the spices and herbs to diffuse throughout the sauce, coupled with "cooking" it on the pizza, would remove the strong acidic pang to leave a pleasant tomato ping.
I used regular mozzarella made from whole cow milk which would explain why it cooked quickly and browned.
Further, the crust developed very
little browning after 9 minutes in the oven. It seemed the crust needed longer to brown, but the longer it remained in the oven the quicker the cheese approached burning point.
Overall I learned a few things to remember for my next attempt, here's the gist of them:
-accurately measure all ingredients (I can now rely on my new digital scale instead of volumetric instruments)
-after removal from refrigeration, prepare dough once it reaches room temperature
-be careful when stretching dough, insure an even thickness
-decrease tomato puree by 10% in relation to 100% of drained plum/crushed tomatoes (and experiment with increasing sugar amounts)
-source low moisture part-skim mozzarella
Pictures, in order:
1) dough after kneading
2) dough after 84 hours of refrigeration
3) pic showing the bottom of the bowl containing the dough after 84 hours of refrigeration
4) dough left on counter dusted with semolina flour + white flour + vegetable oil blend
5) dough spread out ready for toppings