After lurking,reading and learning in the forum almost one month from the register,I eventually step out my first step and try my first dough ball yesterday.Here, I'd like to thanks the Moderator,Peter since we could see him everywhere and he offer many many useful information over the forum for the people especially new guys.
As a totally newie in baking before,I do not know any tools,any ingerdient,any procedure,almost none about dough.And Pizza is not a main food in China here,for me,I even do not know which could be call as a good pizza(we know pizza almost all from the international chain pizza restaurants,like pizza-hut or papa-johns).so I want to know and want to try what pizza is.if possible,I'd like to try a pizzeria since we could see pizza would be more and more popular here and even a good pizza.
I try the dough in my home,one 12 inch dough ball:
1)tools: electric hand mixer,big stainless bowl, digital scale and thermometer,measuring spoons,etc.
Flour (100%): 201.75 g
Water (59%): 119.03 g
IDY (0.35%): 0.71 g
Salt (1.75%): 3.53 g
Oil (1%): 2.02 g
Total (162.1%): 327.04 g TF = 0.102 (2% bowl residue)
Room Temperature: 64F
Water Temperature: 62F(purified water without cooling)
Flour Temperature: 64F(use the same as the room temperature)
3)Procedure: follow the steps: http://www.pizzamaking.com/forum/index.php/topic,3985.msg36489.html#msg36489
before my experiment,I have make some notes about my doubts:
1,Temperature,if use 20 as the fiction factor,the dough temperature should be (64+62+64+20)/3=70F. (as PMQ Tom's term: http://www.pmq.com/mag/2003spring/tom_lehmann.shtml
I do nor if it is good,while Tom suggest the desired temp of finished dough ball should be 80-85F,and peter's number are around 65F(http://www.pizzamaking.com/forum/index.php/topic,3985.msg37191.html#msg37191
) and between 70-80F(http://www.pizzamaking.com/forum/index.php/topic,576.msg36173.html#msg36173
2,Percentage of water,as reading some posts of peter try many experiments in high rate about 65% or higher,I think I should try lower first.
3,Yeast,since it getting cooler,I use a little more IDY at 0.35%,I hope the dough could get a fermentation windows of 6 days or more.Addtionally,I will try ADY without actived(when I get).
4,Oil,I have no idea about it.In Peter's clone papa-johns recipe,he use as high as 7.3%,and in Tom's receipe many people use at 3%,but in one of member November's post:http://www.pizzamaking.com/forum/index.php/topic,3985.msg40104.html#msg40104, he suggest the ideal percentage of oil to add to the flour is 1.58% under these precepts,after all,I like to try lower level at 1% as the basic Lehmann dough formulation.
after making the dough ball,below are some data:
1,the finished dough ball weigh: 315g, that mean actual bowl residue:(327.04-315)/327.04=3.7%,more than my estimation.
2,the temperature of the dough ball: 77F, (I suppose:70F,mean more fiction factor)
3,total time:30 minutes, (a little long,while I make it first time,I think I would shorten it in 20 minuts next.)
4,after half of the flour were added into the bowl,the dough is not easy to mix,I changed the whisk to the hook.and the dough was getting hard to hadle.
5,after kneading,the dough was in quite good condition as: http://www.pizzamaking.com/forum/index.php/topic,576.msg28694.html#msg28694
6,tha dough ball's diameter is about 9cm.
the dough ball was put in the refrigerator to cool ferment,and I decide to use it at this weekend.
any comment to my first would be apperciated.