SPANGLER CLONE FOR BREAKFAST
(HOW THIS POST FINALLY SOLVED ALL MY PROBLEMS)
So I don't know if anyone noticed, but this post is titled, "How to get rid of the water." I wanted to know how to have my pizza cook with a big airy crust (read: high hydration) but also by more New York style, less doughy Neapolitan. So I made pizza for a lot of friends last night, and most of the dough was my typical Reinhart, chilled ingredients, chilled overnight dough. I also did the Spangler clone recipe though, just enough for one 18 inch at 62% hydration.
Dinner was a relative success. Everyone else liked it, but I was a little frustrated by the fact that the cold weather in my area made the dough take too long to rise. I had to bake before I was ready and the pizzas were a little flatter than I like. I baked the Spangler last, and it was definitely the best, but also not risen enough.
Here's the cool part. I didn't want to make an 18 inch pizza so I only used enough of the Spangler dough for a 14 inch. I put the rest in a plastic container just so I could watch the bubbles as a help to determine how the dough was doing. I didn't have time to clean the whole kitchen that night so I just left that dough out. We turn the heat off at night so, lo and behold, this little piece of dough was PERFECTLY risen in the morning. I already had my modded oven set up, so I decided to bake it.
Here's the big lesson I learned, might seem stupid to some of you. Normally, I put my stone on the second to top level of my oven and after it's preheated, I turn the broiler on to imitate the high heat of a WFO. This time, I put the stone on the very top of the oven and left the broiler off. I put the pizza in when the middle of the stone reached about 700. Normally, my pies bake in about 2 minutes or less. This one took more like 5. I think I was ruining my pizzas with the top element, It was browning the crust too soon so the pie couldn't rise properly, and the heat was probably radiating down to the crust of the pie and helping it to burn too soon.
So this pizza for breakfast turned out to be the best from my kitchen so far. It's just slightly too charred on the bottom. Next time I might try something like 645-650. Toppings are pepperoni and 2 year aged cheddar. I didn't want sauce on a breakfast pizza. If I'd had bacon I would have used that instead. Oh, and the pizza is deformed because I didn't use any oil when i put the dough in the container, so it was messy getting it out.
Thanks so much Brian and the others on this site who have given me fantastic advice and a great dough recipe!