I have been posting all of my bakes separately to this point.
From this point on I will post most subsequent bakes under this banner of Pizza Sputnick.
What does it mean? Well In all of my bakes to this point have been a search for a starting point to begin my organized quest for great pizza. I tried many great doughs including Varasano's, Toby's, and Bill SFNM's. My Eureka moment occured when I saw Scott R's Video of his impossibly sheeting, strong and supple dough out of the Bosch Universal. It was so space aged and cool that i termed it " NASA dough," and tried it in my bosch. It was great and had a sensational flavor despite the use of IDY. It wasn't quite as cool looking as the NASA dough so I joked that it was made by the Soviet Space Agency.
Hence Sputink. The Soviet space program that launched Laika the first Space Dog into the atmosphere.
From this point I will change one variable at a time whether it be oven setup, flour, hydration, starter/yeast, salt, or oil.
Anyhoo, onto the pizza.
This was a dough mixed for 8 minutes in the Bosch on speed 1 following a 20 minute autolyse.
It was 59% hydration, 2.5 % salt, 10 % Austrian starter, KABF, no oil.
It was balled and CF'd for 38 hours and cooked on my new oven setup following a 2 hour warm up to room temp. Ther are six more balls destined for a bake on Sunday (6 day CF)
1. Mixing: I first put the water and starter in the bosch and mixed for a couple minutes. Despite this there were several glops of flour that would not break up. Anyone have any insight into how to solve this problem? I actually added a touch of flour and whipped the slurry with the egg beaters, but who knows if the globs ever completely dissolved.
2. The dough felt great out of the mixer following a rest. Still sputnik quality not nasa. Maybe some oil would help sputnik reach nasa status.
3. The dough opened up great. 310 gm balls stretched to 13 " with out difficulty. No tearing, no rebound.
4. I liked the oven setup much better. Stone temps from 725-875 no more rimming on the peel. Cooked nice and evenly.
5. The taste was nice. The austrian starter has no sourness, just a nice complexity.
6. The crumb was soft and pillowy. Not tough at all.
7. The lower temp, slower cooked pies had a nicer crunch to the skin but not as much char/leaparding. They were also a bit tougher/chewy. used dry Mozz in addition to the fresh bufala on the lower temp pies only.
Best tasting pies yet. An auspicious beginning. Pics to follow.