So the home pizza making has really been at a halt lately...School is crazy, and working two jobs in attempt to save as much money as possible for potential trips doesnt really help either, but I have been working at the local NY style pizzeria tossing and baking pies, so it sort of supplements i guess...Either way Its spring break and Im free to experiment once again. So I decided to hop on it and make my dad a pizza for when he gets off work. He works 6pm-2am and usually eases his hunger pains with taco bell, wendys, etc...you typical american late night food fare, not this time. I told him to hang in there and resist, that a perfect pizza would be waiting for him. There was pizza, perfect maybe not but pretty darn close to the immaculate crumb that has been haunting me for years.
The Breakdown:
AT Flour-100
H2O-65
Salt-2.5
IDY-.3
oil-1
Starter-Eyeballed it about 1/4 cup
The pizza set at room temp bulked for about 8.5/9h and was then folded 4 times and left until it was strecthed and baked at 2:15.
room temp-68
Here are some pictures of the pizza...Im going to bake two/three more before I leave for school friday. We'll see how they turn out!
