First of all, thank you to all posters on this board. You've saved me hours of trial and error in making pies. I'm a long time reader, and first time poster. I've taken some great ideas from this board and I'm experimenting with my own "twist". I made a dough last night and will toss it into 2 12" pizza's tonight. I thought I would post my latest experimental recipe and am looking forward to any replies.
2 7/8 C of KA Bread flour (can't get high gluten)
3 1/8 C warm water 105 degree
1 pkg ADY
3/4 t Mediterranian Sea Salt
I proofed the yeast in 1/4 C of water for 15 minutes, then added it to 1 C of flour, mixed it in Kitchen Aid for a couple of minutes, then added remaining water, flour, and then the salt. Mixed for 15 minutes, removed it from the bowl, rubbed it with EVOO, and into a large tupperware container to retard in the fridge over night. After 8 hours it had doubled. I will take it after 18-20 hours, let it warm for 3 hours, form it into 2 balls, and let it rest for an additional hour. My preheated stone at 500, is 12". I hand toss the dough, top it with Polly O Part skim mozzarella, fresh chopped garlic, crappy pepperoni, and then spoon/dollup sauce on top. I won't have any pics, but I'll let ya'll know how it turns out.
Oh yeah, the sauce:
Splach of EVOO
2 cloves garlic
28 oz of Puree Tomato
dried basil, oregano, red pepper flakes to taste