OK, so here's where I started from...
Try this simpler recipe to get your feet on the ground. I promise you it will give you a bakers window. Then you can go Pete's recipe.
16 oz Bread flour
9.8 oz Water by weight(warm 120deg. F
1 TBS sugar
1 TBS Honey
1 Tablespoon Classico Olive Oil or vegtable oil
2 Teaspoon Salt
1 1./2 teaspoons bread machine yeast
Mix flour sugar and salt. Put yeast and half the flourmixture in the mixer. Mix the honey and oil into the very warm water. Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes. Stop mixer. Add the rest of the flour, then set mixer to stir until the dough pulls from the sides of the bowl then stop mixer for 5 minutes. After the 5 minutes, go to speed 2 for 12 minutes. On a lightly floured surface shape into a ball Place in the refrigerator in a lightly sealed container coated with olive oil overnight or up to three days.
Remove 3 hours before panning
Remove from the fridge and flatten then fold, then shape into a ball using wet hands.
Makes a 16-18” pizza or two 12” pizzas
We were going grocery shopping, so I thought I'd see what I could find at the Super-Walmart. FLOUR USED:
For the flour, I bought Gold Medal "Better for Bread" flour. It was the only flour that even remotely mentioned bread. Upon reflection, what Randy and Gold Medal mean may be two different things. I do seem to recall that someone mentioned high gluten flour = bread flour. This is an area where I could probably use clarification.YEAST USED:
Walmart had Fleischmann's BreadMachine Yeast, so that's what I used. I think I actually got this part right.
I also looked for any sort of scale to weigh things out, but came up empty handed.
At home making the dough...
Since I couldn't weigh out water (had no scale) I just tried to get as close to 9.8 fl. oz. of water I could. I know that a fluid ounce of water doesn't quite equal an avoirdupois (av.) ounce, but it is close. (1 fl. oz. = 1.0435 av. oz.) so I was off about .4 oz. when it was all said and done. Also I didn't have any way to take that fine a measurement.
The mixing procedure itself was very precise and easy to follow especially since I have a KitchenAid Professional 5 mixer.
As discussed earlier, the dough came of the hook rather sticky and too wet. I did go ahead and stick it in the fridge so it could rise overnight.
The next day...
About 15 hours later, I continued with the directions. About 3 hours before I would form the dough into a skin, I removed it from the fridge and it's container, flattened the dough out, folded it in half once, and then pushed it back into a ball. I did this on a surface with some flour spread out over it to mitigate some of the wetness observed earlier in the day. The final result is pictured above. I left it out on the counter for the 3 hours until I was to press it out. Again, upon reflection, I'm not sure that I was supposed to have the dough in a completely sealed container, or that I was supposed to leave the dough sitting on the counter for that long, since I didn't have a smooth dough to press. Here the directions weren't real specific. The dough had dried areas that made it look the the cracked surface of a dry river bed or something. Maybe that's due to the lack of humidity in this area?
I did use my fists to stretch the dough out and placed it on the 16" pan to finish pushing the dough out to the edges. The dough had a roughly uniform thickness throughout, although next time I think I'd like it thicker on the very edge and thinner in the middle. I baked the pizza at 475 degrees for 13-14 minutes. Pictures of the final product are given above. The bottom of the dough wasn't browned at all except maybe along the edges, but otherwise the pizza tasted acceptable. I'm thinking of using the stone next time, although it's only 15" across and I don't have a peel to use to transfer the pizza to the stone.