I'm having issues converting the Pizza Raquel recipe into a 14" version and using standard IDY or ADY yeast only. I have tried a couple of the calculators listed on these forums, but the removal of the starter and compensating it with the standard dry yeast is confusing me. If anyone could kindly help me out here that would be wonderful.
I know in the final stages of this recipe pftaylor moved to a 24hr room temp rise, but for my use I would like to stick to the cold refrigerator rise. The last recipe he posted (i think) that still included the cold rise was here.
Below is the revised Pizza Raquel formulary. The various updates I will be working on over the holidays are:
1) Incorporation of flour sifting with Bromwell's Guaranteed 5 Cup Sifter
2) Incorporation of dough whisk in lieu of dough hook
3) Incorporation of hand kneading technique when dough "comes together"
4) Slight adjustments to ingredient ratios to drive toward a less "bready" crumb
Pizza Raquel - Everything You'd Want (TM Pending)
Weight Description Bakers Percent
20. Oz/567. Grams High Gluten Flour 100% (KASL or equivalent)
12. Oz/340. Grams Bottled Water 60%
.01 Oz/.283 Grams Instant Dry Yeast Not much (Baker’s pinch)
.40 Oz/9.10 Grams Sicilian Sea Salt (fine cut) 2%
1.0 Oz/28.4 Grams Preferment (Varasano or sourdo Italian) 5% (Peak activated)
Note: Produces three dough balls weighing approx 11Oz each. Enough for three 15" - 16" pizzas. Flour must be sifted to maximize absorption.
1 - Stir water and salt with spoon until dissolved in stand mixer bowl. Fit mixer with whisk attachment.
2 - Add approximately half the flour first, then the yeast. Mix 1 minute on stir to fully incorporate yeast.
3 - Add preferment. Mix 1 minute on stir to fully incorporate preferment.
4 - Allow soupy dough to rest for 20 minutes.
5 - Mix on stir speed. Rain the flour down slowly in the bowl until mixer groans.
6 - Remove dough from stand bowl and slowly incorporate remaining flour by hand kneading on bench.
7 - Check dough temperature with digital thermometer; 80 degrees for a cold rise/75 for room temperature rise
8 - Rest dough for 15 minutes.
9 - Hand knead dough until it becomes springy. Typical time is approximately 1 minute.
10 Cut into 3 equal pieces, form into balls, place dough into bowls, cover with shower caps.
11 Place dough in refrigerator for 1+ day(s). Longer times (3 up to 6 days) equal more crust flavor.
12 On the following day(s), remove dough from refrigerator and bring to room temperature.
Note: Do not punch down, reform balls, or do anything to the dough other than let it warm to room temperature.
1 - Place dough ball in flour bowl. Dust both sides well. Dust prep area with flour.
2 - Flatten ball into a thick pancake-like shape with palm of hand, ~ 2" thick. Keep well dusted.
3 - Press fingertips into center and working toward the rim until skin is 10 inches round. Keep well dusted.
4 - Place hands palm down inside rim and stretch outward while turning. Stretch to 12" round.
5 - Place skin over knuckles (1st time dough is lifted off bench) and stretch to 16"+/-
6 - Place on floured peel and dress with favorite toppings.
7 - Peel dressed skin into preheated oven (1 hr+ at max temp) outfitted with unglazed quarry tiles.
8 - Bake until lightly or heavily charred (more flavor).