I'm making pizza today in my temporary brick oven. I'm very fortunate in knowing someone who (it sounds like) can get me as much flour as I would like.. for free. He works for a major conglomerate that does testing and all they do is throw it out after they test. I told him we need to push the green aspect of 'recycling' if he gets any questions at work!
I had started talking with him at a grad party in early June, and he started talking about protein content and such, and I was surprised he would know so much. I think he knows more about the actual flour types, and I know more how to use it. https://picasaweb.google.com/lh/photo/yopmB3DvDGD4U8pYF3XADjby8QDZfs4D5XTnhwnxjps?feat=directlink
Flour: 516 g
water: 325 g
salt: 22 g
yeast: 3 g
First batch was done with Pillsbury Bread Flour and kosher salt
Second batch was done with pizzeria flour and kosher salt
Third batch was done with pizzeria flour and sea salt (1.5 times base recipe)
Fourth batch was done with 75% pizzeria flour, 25 % whole wheat and kosher salt
Barely combine ingredients (80% of flour) and let rest for 20 minutes. (dough will look like brownie batter after it just gets all wet)
Add remaining flour by the spoonful) as KA mixer (on #2) incorporates... after all flour is added, mix for another minute
empty onto bench which is slightly dusted with flour... brief kneading.... a few stretch and folds, then into slightly oiled (Pam spray) container and into fridge for 16 hours.
Balled into (approx) 210 g balls, back into individual oiled containers and back into fridge for (probably) 5 hours at which time I will take them out and rest again at room temp for about 2 hours.
Note: The 4th batch will only be in the fridge for 4 hours, then balled and back into the fridge for 2 hours, then out with the other batches. The first 3 didn't seem like enough. If we have leftover dough I usually open them up and bake them off and store in the freezer for future quick meals, or I've now started giving guests a couple to take home.
Observations so far: The 1st batch balls were stiffer than the 2nd and 3rd batch. The pizzeria flour already had a nice feel to it when balling. There were plenty of air bubbles being pushed out at this point in the pizzeria flour balls... not so much from the bread flour. Experience tells me that batch one will be alright when the times comes, but it was noticeably different at this point.
Query: I know the balls are supposed to have a nice skin, but I also thought I wasn't supposed to overwork them at this point. Due to the air bubbles coming out as I formed the balls, they weren't 'perfect' upon finishing. Suggestions or comments?
I'll try to remember to take pictures, but I'm usually pretty busy and my family isn't very interested in that part.