I got into pizza a month ago and have made pizza 7 times since. Yesterday's was awesome.
I used the below recipe: mixed most flour and water, rested 20min, added yeast, salt and remaining water, mixed until smooth (~4min), rested 20min, slap and fold, rested 10min, slap and fold, warm rise for 2 hours, balled and cold rise for 18 hours, proofed for 2 hours. Cooked on stone in cleaning mode oven directly under broiler. Initially got stone to 980' but found that was too hot so next pizza did at around 800' and it was perfect.
Flour (100%): 803.64 g | 28.35 oz | 1.77 lbs
Water (62%): 498.25 g | 17.58 oz | 1.1 lbs
ADY (0.5%): 4.02 g | 0.14 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
Salt (2.5%): 20.09 g | 0.71 oz | 0.04 lbs | 3.6 tsp | 1.2 tbsp
Total (165%): 1326 g | 46.77 oz | 2.92 lbs | TF = N/A
Single Ball: 265.2 g | 9.35 oz | 0.58 lbs
Only took 2 pictures since we had guests. The pizza pictured has a san marzano base, caramelized onions, mozzarella, ricotta, goat cheese, and fresh basil. Really happy with texture and crumb.
So two things I'd like to work on: increasing dough flavor via longer cold rise and getting a better "release" out of my tupperware containers
Longer cold rise
- If I want to do a 3-6 day cold rise, how much should I reduce the yeast and or adjust the pre-cold rise times/process? Right now, the dough doubles in size by the end of the cold rise so I think I need to make some adjustments for a longer cold rise to get more flavor but avoid over-proofing.
Release from containers
- When taking the dough out from the containers after proofing to form the pizza, I have to kind of pull them out and they lose some shape and interfere with forming the perfect pizza. I'm using small tupperware containers. When I put the 260g ball in before the cold rise, it's about half an inch from the sides and is about 40% of the height of the container. When taking it out after proofing, it's expanded to cover the sides. I spray a little PAM in the container before and wipe it around with a paper towel to help release. They don't stick horribly, but I think it could release better and which would help in forming the pizza. Any advice?