Hi all,
Im in for one more little quest for a perfectly flavourful and thin, crispy, slightly airy crust, but not exactly crackery. (I hope you get the idea, haha, probably not)
My Plans so far:
- I chose a rather-dry-but-not-so-dry dough with 45%
- 48h cold prefermentation with an "old dough" (same water % as in final dough, sugar idy salt mixed with total flour before using the preferment amount, so everything has same % as final dough )
I expect to get a good amount of structure and flavourrr from this.
- autolyse 15 min to help stretching the 45 dough
- not too sure how long to mix/knead it... I guess I have to use my hands after initial mix
with my DLX I wont get far with such a dry dough.
- 2-10 days cold balled fermentation... to get flavour ... will test in between
- 2 hours out of fridge before bake, 30 min rise stretched in pan.
- will bake at 660-750 F I guess... I am not to sure about that. Id love to have a good amount of spring in the crust. Hope heat helps. Oven can go up to 840 I guess. Any suggestions? I am using non-perforated pans in an electric pizza deck oven.
- I like a pretty high salt amount for the taste, it also helps the dough getting beyond all the fermentation days i guess.
- Not sure weather to use oil or not. As I do have a really hot oven, I dont expect it to dry out. Then again, dont I want it to dry out if I want it crispy? But as Petezza uses Oil in his Cracker Style, here goes
1%.
- To get a little bit more of colour and taste 1% sugar added too.
- Im using Caputo 00 Pizzeria (Blue)
Total Formula:
Flour (100%): 1210 g | 42.68 oz | 2.67 lbs
Water (45%): 544.5 g | 19.21 oz | 1.2 lbs
Salt (3.5%): 42.35 g | 1.49 oz | 0.09 lbs | 7.59 tsp | 2.53 tbsp
IDY (0.25%): 3.03 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Oil (1%): 12.1 g | 0.43 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
Sugar (1%): 12.1 g | 0.43 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
Total (150.75%): 1824.08 g | 64.34 oz | 4.02 lbs | TF = 0.0816
Single Ball: 364.82 g | 12.87 oz | 0.8 lbs
Preferment:
Flour: 411.4 g | 14.51 oz | 0.91 lbs
Water: 193.6 g | 6.83 oz | 0.43 lbs
Total: 605 g | 21.34 oz | 1.33 lbs
Final Dough:
Flour: 798.6 g | 28.17 oz | 1.76 lbs
Water: 350.9 g | 12.38 oz | 0.77 lbs
Salt: 42.35 g | 1.49 oz | 0.09 lbs | 7.59 tsp | 2.53 tbsp
IDY: 3.03 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Preferment: 605 g | 21.34 oz | 1.33 lbs
Oil: 12.1 g | 0.43 oz | 0.03 lbs | 2.69 tsp | 0.9 tbsp
Sugar: 12.1 g | 0.43 oz | 0.03 lbs | 3.04 tsp | 1.01 tbsp
Total: 1824.08 g | 64.34 oz | 4.02 lbs | TF = 0.0816
I would looove to get some input from you, fellow Pizzaholics!
