Ok... after reading this forum for 5 days.. I was ready for a pizza.
I tried Pete-zza/Tom Lehmann's NY Style Pizzahttp://www.pizzamaking.com/forum/index.php/topic,576.0.html
12.90 oz. high-gluten (KASL) flour (about 2 3/4 c)
7.80 oz. water, at 60% hydration (about 1 c.)
0.23 oz. salt (about 1 1/4 t.)
0.13 oz. olive oil (light) (about 7/8 t.)
0.03 oz. IDY (a bit less than 3/8 t.)
I had to change the flour.. Hopefully I made a good choice.
I couldn't find the KASL flour.. So instead I headed to my local Italian market, and got
"Pizza Pronto" imported from napoli -Italy http://www.pkgiordano.it/
I don’t see what I have on there web site. Its ingredients: Farina "00,Lievito giordano Rustici"
The whole package is written in Italian.
Anyway.. my goof.. I wanted two pies... so I doubled the weights, except for the liquids... opps
I couldn’t figure out why it was dry.. so I kept adding a little water to try to get it to form a ball....
Thats when I realized that I made the goof on the liquids.. added them... and got soup. Added
About a1/4 cup more flour, and that has been in the frig for about 12 hrs now.
1 sm White Onion
4 sm cloves garlic
Sautéed medium/hi till it started to turn brown, then added:
2 Cans Sclafani crushed tomatoes http://www.sclafanifoods.com/cart/product_info.php?cPath=28&products_id=75&osCsid=9405fd37b6429ce3344d1a5179728b67
1 t each: Basil, Oregano, Marjoram
3 t White wine
3 t Splenda (don’t ask.. I wanted to use sugar)
2 t salt
We'll see what happens tonight.