How to get rid of the water

[bakeshack]

Here are some pies I made today using Brian Spangler's formula.  I used my hands to mix/knead the dough so I tried 72% hydration level for this batch (I read somewhere Brian uses 72% when he used to hand knead his dough).  3.5 hrs bulk fermented (with S&F every 45 mins), 4 hrs final rise.  Baked in the WFO at 670 F for around 4-5 mins. 

The dough was a dream to work with.  Very soft and easy to stretch yet strong enough not to tear apart.  I used 100% Central Milling Artisan Bakers Craft (unmalted). 

Thank you Brian! 

Marlon

[BrickStoneOven]

Wow those look great. What brand roni did you use?

[bakeshack]

Thank you!  Those were Margherita brand pepperoni.

Marlon

[dellavecchia]

Awesome Marlon. What was the size of the dough balls and finished pie size for these?

John

[bakeshack]

Thank you John!  Those were 480g balls.  I planned on making 18" pies but ended up with around 17".  My peel was 18" and my oven door was also 18" so I had to tilt the pie during the launch and made it harder for me to pull out the peel at the end. 

Marlon

[tinroofrusted]

Now THOSE are some pizzas. Wow. Really nice.  I love the bottom crust.

Regards,

TinRoof

[bakeshack]

Thank you, Tinroof! 

Marlon

[TXCraig1]

Very nice; how big are they?

[bakeshack]

Thanks, Craig!  They came out closer to 17" than 18".

Marlon

[Giggliato]

Greetings,

I would just like to say thank you to everyone who has contributed to this thread, it is most awesome. I made some pizzas using THE FORMULA today and they came out about as close to perfection as I have tasted. Below are some pictures of the process, no pictures of the pizzas though, we ate those things!!

p.s. I put the formula into a google spreadsheet, if you're into that sort of thing,

https://docs.google.com/spreadsheet/ccc?key=0Aj7knJ84DwjAdDZqLUNSTWJaalY5NGhqaFJFd20yQlE

[AimlessRyan]

Can you explain what the second pic is showing me? Also, I really feel like you should have been wearing an Iron Maiden shirt.

[Giggliato]

The second picture is of the cut dough after it has been bulk fermented and folded. Notice the layering. I got that shirt for half price, which I thought was a good deal.