Pizzaboyo,
You are correct that the spellchecker wouldn't have caught my typo. However, I recently discovered that the spellchecker doesn't always catch misspellings either. It doesn't happen often but it does happen.
I ran your dough formulation through the expanded dough calculating tool at
http://www.pizzamaking.com/expanded_calculator.html and got the following:
00 Pasta Flour (100%):
Water (60%):
Allinson ADY (1.512%):
Salt (1.116%):
Olive Oil (1.8%):
Sugar (0.797%):
Total (165.225%):
| 250 g | 8.82 oz | 0.55 lbs
150 g | 5.29 oz | 0.33 lbs
3.78 g | 0.13 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
4.5 g | 0.16 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
413.07 g | 14.57 oz | 0.91 lbs | TF = N/A
|
I really don't see anything out of line with your dough formulation. At around 1.5% ADY, you should have been able to get a very fast, highly noticeable rise, maybe within an hour or two. However, rather than trying to diagnose what happened with your dough, I would like to suggest that you use the following method next time.
First, I would take about 4 tablespoons of the formula water (150g) and heat it to around 105 degrees F. Do not add the sugar to that water. You should stir the ADY into that water and let it rehydrate, but only for about 10 minutes, not 15 minutes.
Second, I would heat the remaining formula water (150g minus the 4 tablespoons) to around 130-135 degrees F and add it to the mixer bowl. That water temperature might seem high but you want it to be high so that the finished dough temperature is close to 90-95 degrees F. The water will actually cool down a bit anyway as it hits the cooler mixer bowl.
Third, I would add the flour, salt, sugar and oil to the water in the mixer bowl, followed by the rehydrated Allinson ADY.
The rest of the procedure should be as you have been using. Ideally, you want the finished dough temperature after kneading to be around 90-95 degrees F or thereabouts. That should speed up the fermentation process quite a bit and give you a fast and substantial rise.
It sounds like the lack of adequate rise in your case was not limited to the 00 pasta flour. I have never tried using 00 pasta flour for making pizza dough but I would think that it should work to make a pizza dough. You might try a regular bread flour next time just to rule out the 00 pasta flour as a probable cause of the problems you have experiencing. Allinson's sells many very good flours that can be used to make pizza dough. If you succeed with a flour that is intended to be used to make pizza dough, then you can try the 00 pasta flour again.
If the above protocol does not solve your problem, please take good notes and come back for further advice and/or diagnosis. If the proposed solution does work, I hope you will come back anyway to let us know that it did. In the meantime, try to keep the ADY off of the floor
.
Peter
