After 2 days of cold fermenting, we made a pie (and more) last night. It came out great!
My wife said: "This is the best one you made so far. Your cousins (all New Yorkers and none of us live there anymore) will love it!"
In preparing and baking, these are the items that I thought may be noteworthy:
- I used 1.5 tablespoons of oil rather than 1.0 in the recipe. Perhaps it is my poor understanding, but my thinking was it would help make it easier to stretch the dough.
- The final temperature coming out of the food processor was only 67 degrees. I assume it was that low because, not only did I start with ice water, but there was a 10 minute rest after combining the flour, water, yeast and sugar and before adding the salt and oil for the final mixing.
- I separated the dough into balls after removing from the refrigerator. But, rather than wait an hour, per the recipe, I waited almost 2 hours. The dough temperature was at or almost 70 degrees.
- This time, the dough was much easier to form into a 13 inch round. I assume it was the extra wait time.
- Per the recipe, but contrary with most recommendations I have read in this forum, the pizza was baked on the stone on the highest rack. It preheated for 2 hours at 500.
- I swore to myself I would not peek (much) while baking. The recipe called for a 10 to 12 minute bake and I checked for the first time at 8 minutes. Good thing, it was almost (or actually) done. I saw the back was getting done much more than the front, so I rotated it and then took out at 9 minutes.
The pizza came out terrific. After we started eating, I decided to grab my iPhone and snap a couple of pictures. Please excuse the poor quality.
As long as I was at it, I tried another pie, a 7 ounce / 9 inch (dates, cheese, prosciutto) in the 450 degree toaster oven. It came out good, nothing to be ashamed of, but not nearly as good as the oven pie.
And, with the last 7 ounces, I baked a boule at 450 for 20 minutes. Wow, very good!
I am ready for next week!
Maybe I will back down on the oil to the recipe level.
I will divide the dough before refrigeration. I bought a stack of cheapie 5 cup plastic containers. I think that is big enough to hold rising 14 ounce dough balls.
Finally, I will keep trying not to peek but probably rotate the pie at 5 minutes and check for removal at 8 minutes.
This forum and the very helpful people are terrific. I am glad you are here and thanks for your advice and help.