Hey Pizza Pals
Yesterday, I decided to give Fazzari's formula a go - I use the method supplied here http://www.pizzamaking.com/forum/index.php?topic=30434.msg322842#msg322842
1. The water I used was boiled and then left for about 10 minutes before I added Salt & Sugar and dissolved.
2. Add flour to my water mixture till dough was scrappy and did not really pull together yet.
3. Now added oil and allowed dough hook to knead for about a minute or so.
4. Removed dough from bowl and hand shaped just so dough came together in a scrappy looking ball.
5. Place in a plastic bag and into my very warm oven.
6. After 15 minutes, dough was removed and stretched then folder - I found the gluten wasn't nicely developed since the dough kept tearing here and there.
7. After another 15 mins, I removed from oven again and stretched then folded but I just felt the dough wasn't looking neat so I balled up the dough folding itself inwards till I was satisfied it was little neater looking then placed back into the oven.
8. Remove about 45 mins later and found dough had grown to almost double and was extremely warm. I did another stretch and fold then place back into oven for about 20 minutes.
9. When removed from the oven at this stage, dough was soft and supple with bits of dry spots here and there. I divided dough equally and began to roll out the first skin. I found the skin snapping back very quickly - quite a bit more elasticity than extensibility - it took a bit of effort to roll out but I managed to roll it nice and thin - about 3mm thick at the edge. Same story with the 2nd skin.
10. I then placed the first skin over the 2nd and folder into quarter - see pic attached of the folded dough.
11. I then rolled out the laminated skins to +- 16" - the edge of the skin was approx 6mm thick
12. I placed a 12" pan over the skin and cut out the final skin - the left overs I just balled it up and left it in the fridge (Any suggestions what I could make with this?)
13. I placed some plastic wrap at the bottom of my pan and placed the skin directly on this - stretched it using my hands to overlap the side of my pan and then put into the freezer for about 30 minutes before I fridged it. I'm ready to use it later tonight.
14. I should note that the skin was pretty dry, I could very easily handle it with my hands without fear of it sticking. In fact, when the first skin was rolled, I just placed it one side whilst working with the 2nd one - it didn't stick to anything and almost had a leathery effect - I just hope that won't negatively affect the final product.
Will post further pics tomorrow after the bake.