today pizza using a scale for formula and 10 minute kneading the dough by hand after mixing it in the food proccesor.
bread flour (100%) | 500 gr | 16.9 oz | 1.10 lbs
water (60%) | 300 gr | 10.14 oz | 0.66 lbs
c.yeast (2%) | 10 gr | 0.33 oz | 0.02 lbs
sugar (6%) | 30 gr | 1.01 oz | 0.06 lbs
sea salt (1.2%) | 6 gr | 0.20 oz | 0.01 lbs
olive oil (0.4%) | 2 gr | 0.06 oz | 0.00 lbs 0.5 tsp
total (169.6%) |848 gr | 28.67 oz | 1.86 lbs
puted the 450 gr flour into the bowl, dissolved the yeast in warm water (43cl, cup water from the whole amount)
added the yeast to the dough, the rest of the water and sugar, after 30 sec the salt and oil mixed togther ant let it rest 5 minutes. poured into bowl kneaded by hand and the rest of the flour. let the dough rest in oiled bowl covered with neylon for 1 hour. devided the dough into tow balls. making the ball using jackie tran method after seeing in hes you tube video traping the air inside. leted the dough rest and rise for another hour. preheat the like every time i do. uper a bit the stone from lowest rack to one above.
made the skin and this time with extra care not touching the rim, could realy feel the air pushing into the rim. with palm of my hand not with the fingers tips. using the minimum flour bench as i learen from reading bill sfnm on slice and after my wife said why there is white flour all over the crust the last pie i made.
making the skin took very long time because i did it very slow i wanted even skin with beautiful crumb. understanding the basic and learning them is more importent for me now then every thing. my marble is not very easy to work and open dough on it so i transfer the skin onto floured baking paper which i found it very cool to use to rotate the skin while streching the skin close to the rim expending its size to 140% and getting the skin i was aiming for.
puted the sauce evenly on it, you can see the sauce i made using only fresh ingridians and nothing from a cann herehttp://www.pizzamaking.com/forum/index.php/topic,12820.0.html
then tuna from a cann drain the oil, on it spreaded lots of cheder cheeze and mozz. my wife is right about tuna under cheeze is much better it doesent dry out.
first pie: half green olives, fresh mushrooms
second pie: mushrooms, tomatoes, and sweet corn from a cann.
i tried to absorb as much as i can liquids from toppin before puting them by puting them on paper towel.
and here are the pictures.
best pizza i ever made no doubt this time, whole family agreed with me.
the first one with the olive was better, the second one was litet overcooked and the balance between cheeze and crust has vailted because the cheeze was in the fridge between making the second after the first.
so, because i wanted to cook the cheeze more the crust and bottem wat litel overcooked. i had no idea what difrence 10 minute in the fridge will do to cheeze. well... allways learning.
the first pizza was amazing. and lots of bubles in both of them
just like we love, crust flofy and soft not chewy, bottem litel bit creaspy, just a litel bit.
i want to thank all of you special poeple that make this forum what it is.