I tried two dough recipe over the weekend. Once cold rise and one fast rise.
King Arthur Bread Flour 3 1/2 cup
Water 1 1/2 cup
Salt 1 Tbs
Olive Oil 1 Tbs
ADY 1/2 Tsp
After mixing and kneading the dough, I put it into an oiled container, covered with plastic wrap, and placed it into the fridge for 13.5 hours. Then balled the dough into 3 balls and let it rest in plastic containers for 4 hours at room temperature.
Same recipe as above except I used 1 Tsp ADY.
In making the dough, Mixed the salt and oil with the flour into a bowl. I took 1/4 cup of the total formula water, at around 100 degrees F, and rehydrated the ADY in it for about 10 minutes. I then heated the remaining water to around 120 degrees F .
I mixed rehydrated ADY with flour first than poured remaining into the bowl. After mixing and kneading by hand. I divided it into three pieces.
I put the each dough balls (coated with oil) in a sealed container at room temperature. It took about 2 hours to double in size.
I made “margherita” pie form the cold rise dough and peporonie pie from the fast rise dough.
The cold rise dough had a nice puffy rim, fast rise dough didn't.
Both dough were easy to stretch and didn't tear.
I will post my sauce recipe later, it was a bit watery.
I like the cold rise better, but the rim crust was a bit bland without the sauce. I will try to add more salt to the recipe next time or garlic powder.
Any recommnedation on how to improve dough taste othe than let it fermenting longer or using sour dough yeast?