I made another cheese pizza tonight...shocking eh?
Its really to see what my doughs are going to do.
This was an KA AP flour dough,IDY,3% salt,63% hydration.16 inch doughball recipe.TF was at .09.No sugar or oil was added.I was amazed the AP floured dough browned as much as it did.Pizza cooked in 5 minutes on the screen,then 35 seconds under the broiler.I cooked it longer due to the screen use.I hate screens but its what I have to use to make pizzas over 16 inches.
Dough was stretched THIN to an 18 inch size.I had to use the screen,on top of the 15 stone to bake it.Dough was very strong,it stretched normally,did not pull back,but felt strong,Like I could stretch it as far as I wanted it to.
Dough did not feel over extensible,tear or feel weak anywhere.It was wonderful.I dont know if the pics will show it clearly.It was a fantastic tasting pie.I love how thin the slices were,and folding it to eat was heaven,even if I had to use a screen.Crust still cooked nicely with it.