Same day pizza in teglia

[dellavecchia]

Mix the dough at noon, and eat by 6. I won't pretend that this dough tastes as good as a long fermented one, but it sure is better than your average frozen dough ball from the super market.

Flour (100%):    638.08 g  |  22.51 oz | 1.41 lbs
Water (78%):    497.7 g  |  17.56 oz | 1.1 lbs
CY (1.2%):    7.66 g | 0.27 oz | 0.02 lbs |
Salt (2.5%):    15.95 g | 0.56 oz | 0.04 lbs | 3.32 tsp | 1.11 tbsp
Oil (3%):            19.14 g | 0.68 oz | 0.04 lbs | 4.25 tsp | 1.42 tbsp
Total (184.7%):   1178.53 g | 41.57 oz | 2.6 lbs | TF = 0.11165
Single Ball:   589.26 g | 20.79 oz | 1.3 lbs

Dissolve yeast in water, add flour, then oil and salt. Mix on slow for 6-8 minutes, and then let the dough rest, covered, for 20 minutes. Repeat mix and rest periods. Mix for one more minute or so and then let rest on the counter at room temp for 3 hours. The dough should expand at least by double. "Pour" the dough gently onto a heavily floured surface, and then dust the top liberally. Divide in half. Pull the dough onto itself and flip over with a dough scraper. Form into a ball by cupping the outside of the mass with your hands. Cover with a towel and let rest for 1 hour. Gently press the balls out with your fingers, transfer to an oiled pan, drizzle with oil and bake at 450 for 8-10 minutes. Top and put back in the oven on the top rack for another 8-10 minutes. Enjoy!

John

[Mick.Chicago]

Looks awesome! 

On the rare occasion I do emergency dough I also note the taste is lacking that special something, the last few times I've added powdered garlic to the dough and it helps a little, maybe I can formulate an 'emergency dough seasoning' 

But regardless of the taste it really does look awesome! 

[Jose L. Piedra]

Nice. I like the browning, and the crumb is a good compromise between bready and the type of alveolation that could easily deform a lightly-topped pizza, especially the red one (as I learned a few days back, the hard way).

Can I ask what kind of flour you used, and how you decided the dough was mixed enough? Also, how extensible would say it was?

JLP
 

[dellavecchia]

Thank you Mick and Jose. Great idea Mick - I will give it a try next time.

Jose - I actually used an American 00 flour. Not optimal for this style, but it was what I had on hand. The mixing was taken to the intensive stage through both mix and rest. At the end of the second rest, the dough easily windowpaned, and you could stretch it like taffy without it tearing.

I think this is closer to Farinella than anything else. It was crunchy and thinner, using a TF of .115.

John

[dellavecchia]

Jose - extensibility was out of control. I could stretch this out by looking at it.

John

[parallei]

Looks very tasty John.

Sometimes I'll do an "emergency" pizza bianca for sandwiches.  For dough flavor I've taken to giving the dough a healthy whack of older starter (I don't activate, just grab it from the fridge) and depend on IDY for the rise.  I'm sure others do this also.