Yesterday i woke up after a dream of kneading soft pizza dough....
So the first thing i did after brushing my teeth is to make pizza dough.
480 gram bread flour
60% mineral water
0.3% cake yeast
No sugar and no oil (that part is new for me).
Puted 75% from the flour with the water in the food proccesor (with knife blade) and turned the dial on high speed for about 13-15 sec.
Then, autolyse for 30 minutes.
Added the salt and the rest of the flour and started the f.p for 10 more seconds.
The whole batch went into plastic conteiner in room temp 22cl deg for 6 hours.
After 6 hours devided into 2 balls each ball weigh 375g, And let them rest for another 2 hours.
So what happened?...
First pizza tow thing happened:
First thing: the pizza almost got stuck before it went into the oven ( i dont know why, i was very carfull and it never happened before)
All of the mushrooms and olives fell of from the pizza and got burned in the oven and fill the whole house with smoke! That wasent nice.
Second thing: the dough skin was very thin before baking the pizza, somthing like 4mm and when it was ready it was 1cm and i am not talking about the crust, i am talking about major oven spring.
At the second pizza i got ready for it!
I pressed with my hands real hard on the dough, i never pressed that hard before.
and for that, that was a breaking point in my learning skills!
I have learned how to press the dough more so that way it would be more stronger and it could be streched without ripping. And that way it would stay thin.
So what do we have in the end?...
We have dough that femenetd just right, we have pizza skin that treated just right, we have major oven spring(because of 90 minutes stone preheated on the max temp)...
We have the perfect pizza! great pizza, thin skin with big soft, tasty, flofy crust.
I couldent stop eating it!
I will post photos in few minutes.