well... after 2 weeks i am back !
we had a holyday called pesah, in pesah we dont eat bread and so... not that i am into it but it wasent a good time to make pizza...
so i am back and after all of you guys recomended and couple more thing that i learned yesterday from a chef how gave me a lesson about dough and sour dough
i made pizza tonight!
so that was the first time without using sugar in the dough and getting colorfull crust!!
100% red bag caputo
0.6% fresh yeast
so what i did diferently?...
after finishing mixing in the f.prossecor i took the dough to the counter and gave it press and fold with my body wheigh couple minutes until it was hard then rest 30 min and again and another 30min rest and in this point the gluten net was pretty good i must say:)
(this i never had before and i never really understood it from seeing it on live from real person so i thank the chef micky kent that thought me how to do it)
than balled. and rise for 7 hours.
i had to degass the dough and balled it again because it was too high so i balled it and another hour rise in warm 40cl oven(turned on 40cl 2 min and off before placing the box into it)
i reached to open into skin the dough was great very elastic and i could work with it freely...
but somthing was obviosly was too much i dont know what but i was opening and it waslitle bit hard and it shrinked back... i hate when this happens!
the pizza baked 3:20 great color with black leopard spot and great taste.
cool ovenspring and great crumb.
but it was litle bit chewy, it was really better then before and i feel that i made 2 steps forword but still
i want to achieve the best and the best it less chewy crust.
its not the crumb its just the crust and it seem to appear after 5 minutes not if you eat the pizza while its hot.
so what do you think ? what should i do to win it ?
and i wasent aiming this time for very thin pizza so please dont pay attention to thickness factor.
i will upload tommarow post abous the lesson that micky gave me about feeling the dough, sour dough, bread...i am felling a sleep on the keyboard:) good night.
leave a reply i will read it in the morning ( its 1 am here)