Hi everybody! This is my first post outside of the intro section and I'd like to see if I could get some critiques on my latest pies. I feel these were the best pizzas I've made to date with a ton of help from the resources on this site and I need to keep getting better. I'm currently limited to a few things like stone size and oven temps so I'm making the best of what I can use for now. I had a few folks over for pizzas last night and was very happy with how it all turned out... the winner being a caramelized onion/portobello/prosciutto pie sprinkled with a bit of asiago cheese shown below.
My target was 3 NY style pizzas, each 13". I used the sauce recipe from J. Kenji Lopez and Tom Lehmann's NYC Style pizza crust recipe:
Flour (100%): 756.19 g | 26.67 oz | 1.67 lbs GM Better for Bread
Water (62%): 468.84 g | 16.54 oz | 1.03 lbs
IDY (.5%): 3.78 g | 0.13 oz | 0.01 lbs | 1.26 tsp | 0.42 tbsp
Salt (2%): 15.12 g | 0.53 oz | 0.03 lbs | 3.15 tsp | 1.05 tbsp
Oil (2%): 15.12 g | 0.53 oz | 0.03 lbs | 3.36 tsp | 1.12 tbsp
Sugar (1%): 7.56 g | 0.27 oz | 0.02 lbs | 1.9 tsp | 0.63 tbsp
Total (167.5%): 1266.61 g | 44.68 oz | 2.79 lbs | TF = 0.1122
Single Ball: 422.2 g | 14.89 oz | 0.93 lbs
For prep, I added my water (75*F), salt, and sugar to the pre-warmed mixing bowl (I'm using a Kitchen Aid mixer) and whisked for 30 sec. Then added my IDY to the flour and added both the bowl. Mixed on speed-2 for 2 minutes using the dough hook, let rest for 5 minutes, added oil and continued to mix for 8 minutes. the dough was extremely easy to work with as I'm used to overly wet sticky dough and plenty of cussing on my old recipes, this balled up VERY nicely. I placed the dough in oiled and sealed tupperware containers and then right into the fridge for 48 hours.
I removed the dough 3 hours prior to cooking while preheating a 13"dia x 1/4 stone at 500*F convection at the middle rack position for an hour. I stretched/tossed the dough to about 14+ inches and had to reposition to the size of my peel approx. 13". Bake time was about 8 minutes each then cooled on a rack.
My own personal critiques - I'm not getting the good leopard spot chars like I've seen others achieve and I'm guessing it has to do with my cooking and oven temp. The gas oven maxes out at 525*F or 500*F on convection. The crust tasted fantastic though! I'm also looking at investing in a baking steel or larger and thicker baking stones. Second, 13" makes tiny slices for NY style but I'm working on getting a larger cooking surface. Lastly, I think I'm using a bit too much flour when launching the pizzas into the oven as the slices seemed a bit too dusty for my taste but none got stuck so it was a fair trade. Sorry if this was a bit long... Thanks for taking a look!