Hi everyone. I'm new here (complete story in the new member forum) and like DNA Dan, I've been after the perfect pizza with the convenience of making it at home and making it myself. I'm happy to say I've finally had a chance to try Dan's recipe and to date, it's the closest I've come to the flavor profile I'm after! So first, a big thanks to Dan for the recipe!
I took photos of my pizza and I'm sorry I don't have them to post quite yet (but I will).
So, I didn't follow the recipe to the letter (mostly because I already had some ingredients and didn't want to spend for the exact items in the recipe, not just yet anyway).
Here are most of my changes/screw-ups:
1. Couldn't find "Old English" during my regular trip the grocery store (can you believe it?) so I had to use Heineken's "fine malt liquor." I also failed to read the adjective "gently" and boiled the heck out of it haha. It turned a bit dark. I guess I was more interested in making sure the yeast survived.
2. I got ahead of myself and "mixed the dry ingredients," including the sugar so my poor yeast didn't have the sugar to feast on while mixing in the warm beer.
3. Used Crisco I had on hand even though I found a huge VAT of Manteca at the store (where would I store that!)
4. I ended up refrigerating the dough a bit longer than the recipe called for only because it was hard to find the time to roll out the dough and make the pizza (especially given the additional refrigeration requirements after it's rolled out). We've got a little one so extravagant kitchen experiments often have to wait for the weekend. I made the dough on Thursday, made the pie on Sunday.
5. I didn't have a commercial sheeter so when I pulled the dough out of the fridge, I split it into 3 balls and rolled out 3 sheets, put them all together, rolled it thin and for whatever reason, I felt compelled to fold it in half and roll out my final thickness (thinness?).
6. Couldn't find King Arthur Dry baker's milk so I just used the store brand
7. I had some expensive King Arthur Organic Bread Flour (unbromated + unbleached) that I had used with good success in other recipes so I used it.
So, screw-ups and changes aside, the dough was blistered, didn't get overdone on the bottom in the oven @500 degrees for about 11 minutes and tasted GREAT. My biggest disappointment was the final thickness of the pie. It remained very thin! I did roll out the dough very thin but I was hoping for more "oven spring" if that's the correct term? I had all the properties I was expecting, good crispness with a doughy center and nice color but it was just thin.
Any ideas? Did I go overboard on the "lamination" process? I tried really hard to get it the same thickness your sheeter would output but of course this took me a lot more passes with the rolling pin.
Maybe the dough was overworked? Maybe since I'm rolling it by hand I shouldn't strive for such a thin final sheet? Maybe having it be say 1/4 of an inch would be better? I look forward to any ideas you have. Oh, one last question, I weighed everything out per the recipe but it seemed like less ADY than I've used for most recipes I've made (and a ton more flour). It was maybe 1/2 a traditional packet of Fleischmann’s. Would this make a difference?