273.19 g | 9.64 oz | 0.6 lbs
155.72 g | 5.49 oz | 0.34 lbs
2.05 g | 0.07 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
5.46 g | 0.19 oz | 0.01 lbs | 0.98 tsp | 0.33 tbsp
436.41 g | 15.39 oz | 0.96 lbs | TF = 0.1
ADD 1 TBS Shortning
I followed the recipe but forgot the salt and shortning in batch #1, so I fixed batch #2 correctly. The dough was silky and surprisingly wet for such a low hydration. I put them both in a warm microwave where I had boiled some water. Batch #1 went gangbusters, doubling in size in about an hour. #2 did eventually double but it was very slow. I put 3 cups of shredded mozz cheese into the freezer (more later) We laminated both doughs, business fold then in half, then "laminated" in down to 5/16" I wanted the dough cold to cook, so I folded the dough and put in on a paper plate and back into the fridge. I lit the 10 stone, whipped up a quickey sauce, and back to the fridge grabbed what was the puffy dough (no salt or shortning) and it had formed back into a non laminated ball. I stretched it, grabbed the frozen cheese and made a mozz "dust", threw the dust on the skin, sauced and topped. I didn't check the temp on the 10 stone, but it musta been pretty high (800 +) and scorched the test pizza. No big deal.
Grabbed #2, it stayed in a "sheet" and didnt recombine itself into a ball. Stretched, sauced, topped . Got the bottom stone back to 450 * baked about 6 minutes. Both pizza's were of bisquick quality. If you need a recipe for Bisquick, pass this one along.