So much time has passed since my last experiments. I had some health problems to deal with (stupid cancer), but I'm gonna try to make some Mini pizzas in my mini black egg tomorrow. Since this was my last stepping off spot, I'm going to try a toss it together starter dough and hope for the best.
BTW, my neglected starter has been in the back of my fridge for 2 years and it was a fairly solid mass which had a slightly pleasant aroma-but an awful grey color. I tossed it out and made a new batch using some dried starter I had stored in my freezer. So glad I had the foresight to save me some dried starter.
Looking forward to getting back into the swing of pizza making bliss.
I created 2 batches of preferment Saturday night and started mixing 2 batches of dough at 6am Sunday morning. I used a 20% preferment calculation for this dough to create a total of 30 balls @ 200 grams each, which I plan to try in my mini black egg (at lower temps) today around 2pm. Have not cranked up that beast for a few years, so I may have to switch this to an oven bake or even try the bbq grill.
I created this "quick dough" after reading up on use of yeast with preferment because I forgot to give myself enough time to prepare for a long cold ferment and a pizza party is happening.
Here's the formula:
Flour (100%): 1717.69 g | 60.59 oz | 3.79 lbs
Water (70%): 1202.38 g | 42.41 oz | 2.65 lbs
Salt (2%): 34.35 g | 1.21 oz | 0.08 lbs | 7.16 tsp | 2.39 tbsp
IDY (.4%): 6.87 g | 0.24 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Oil (2%): 34.35 g | 1.21 oz | 0.08 lbs | 7.63 tsp | 2.54 tbsp
Sugar (2%): 34.35 g | 1.21 oz | 0.08 lbs | 8.62 tsp | 2.87 tbsp
Total (176.4%): 3030 g | 106.88 oz | 6.68 lbs | TF = N/A
Single Ball: 202 g | 7.13 oz | 0.45 lbs
Flour: 303 g | 10.69 oz | 0.67 lbs
Water: 303 g | 10.69 oz | 0.67 lbs
Total: 606 g | 21.38 oz | 1.34 lbs
Flour: 1414.69 g | 49.9 oz | 3.12 lbs
Water: 899.38 g | 31.72 oz | 1.98 lbs
Salt: 34.35 g | 1.21 oz | 0.08 lbs | 7.16 tsp | 2.39 tbsp
IDY: 6.87 g | 0.24 oz | 0.02 lbs | 2.28 tsp | 0.76 tbsp
Preferment: 606 g | 21.38 oz | 1.34 lbs
Oil: 34.35 g | 1.21 oz | 0.08 lbs | 7.63 tsp | 2.54 tbsp
Sugar: 34.35 g | 1.21 oz | 0.08 lbs | 8.62 tsp | 2.87 tbsp
Total: 3030 g | 106.88 oz | 6.68 lbs | TF = N/A
The first batch had molasses as the sugar and had ADY with warm water.
The second batch had pure maple syrup and IDY with warm water.
Both batches were stirred with a spoon and hand mixed into shaggy dough just until flour was incorporated. Rested at room temp approximately 30 minutes and folded, then another 30 minutes and folded. 30 minutes more and I balled the bulk blob of dough until it was silky with tension and split into 15 200 gram balls which I placed in fridge. The same method was used with second batch as well. At this point the dough is springy enough to think it will make excellent pizza. Maybe I used too much yeast? I'll post more later with pics.