The last time I made a “thin” NY style version of Randy’s American pie, on which I reported my results at Reply # 8 of this thread, I indicated that I wanted to repeat the experiment but use all-purpose flour instead of the KASL high-gluten flour.
Over the past few days, I was able to do this. I followed almost exactly the formulation and processing steps as I reported at Reply # 8, but I used all-purpose flour instead of high-gluten flour, and I also used a lower hydration percent. The flour I used was standard, supermarket Gold Medal all-purpose flour, and the hydration percent I used was 60%. The lower hydration percent was used because all-purpose flour does not have the same absorption rate as a high-gluten flour such as the KASL, or even a bread flour. The only other changes I made was to use the pizza sauce that fellow member Les devised and reported on at http://www.pizzamaking.com/forum/index.php/topic,1931.0.html
, starting at Reply #19, and I used fresh pineapple and part-skim, low-moisture Grande mozzarella cheese. I even used a blend of cornmeal, semolina and white flour to shape the dough while making the 16-inch skin. The final formulation I used was as follows:Thin 16-Inch NY Version of Randy’s American Style Pizza Dough
100%, All-purpose flour (Gold Medal), 11.85 oz. (335.6 g.), 2 1/2 c. plus 2 T. plus 2 t.
60%, Water (at 72 degrees F), 7.10 oz. (201.36 g), just under 7/8 c.
2.0%, Sugar (ordinary table sugar), 0.24 oz. (6.71 g.), a bit over 1 5/8 t.
3%, Honey, 0.36 oz. (10.07 g.), a bit less than 1 1/2 t.
2.8%, Vegetable oil, 0.33 oz. (9.40 g.), 2 t.
1.65%, Salt (ordinary table salt), 0.20 oz. (5.54 g.), a bit less than 1 t.
0.40%, IDY (SAF Red), 0.05 oz. (1.34 g.), between 3/8 and 1/2 t.
Thickness factor (TF) = 0.10
Finished dough weight = 20.11 oz. (570,01 g.)
The dough made using the above formulation tracked almost identically the previous dough made using the KASL--from dough processing steps and mixing/kneading times, fermentation time, dough warm-up time, and dough handling and shaping qualities. As reported previously at Reply # 8, I believe that the use of honey plays a significant role in the quality of the finished dough and its superior handling qualities, as well as contributing to good coloration in the final crust.
Once the pizza was dressed, it was baked in the same manner as previously reported. The finished pizza was very good--much better than I had expected from a dough that was based on using ordinary all-purpose flour (not even the high-quality King Arthur all-purpose flour). In fact, I would go so far as to say that the pizza was one of the best I have ever made using all-purpose flour. The crust, crumb, texture and color were quite close to the KASL version. I believe that using high-gluten flour or even bread flour will produce a somewhat better crust overall because of the higher protein content of such flours and slightly better crust flavor and crumb, but I wouldn’t hesitate to make an all-purpose flour version if all-purpose flour is the only flour available to use. It might even be possible to improve the all-purpose version by supplementing the flour with vital wheat gluten (VWG).
The series of photos that follow show the pizza at different stages of its production.