last months cook illustrated had a quick pizza stone margherita that look interesting . it consisted of 8 oz a/p flour, 4 oz cake flour , 2 teaspoon yeast, 4 teaspoons sugar 1.5 teaspoons salt, 8 oz of water. the salt at 1.5 teaspoons came out to 20 grams 4 percent so i cut it to 8 grams, 2.3 percent. i used fresh yeast 4 grams. the dough proofed about 6 hours before baking and i think hydration was 66 percent .
the sauces that they suggested was typical neapolitan. i used plum tomatoes no can juices , evoo, pepper, basil, salt.
i used mozzarella from curd diced then frozen to keep it from burning during the extended bake time.
the dough made three 8 oz balls. i have a little cusinart oven that has a 12 inch stone so i use a 11 inch peel and stretch to the edges. the oven only gets to 500 degrees and i put the stone up towards the top elements to aid top browning. it takes about 7 minutes to bake a pie. the pizza was pretty good for a quick cook method. i felt the dough was a little sweet i would cut the sugar next time. the dough had good flavor and the overall pizza tasted more new york style.
