New to this forum. I have been making or attempting to make thin-crust Neapolitan & Calif pizzas in my 38” Valoriani wood-burning oven for about 4 years. Pretty happy with the results though it has taken me some time to fully appreciate how ‘less is more” when it comes to toppings! I have been working in a vacuum as I have no pizza-making buddies to compare notes with; therefore I am happy to have stumbled across all of you folks! I would like to have someone critique my dough recipe & procedures, which are as follow:
620 gm Giusto’s Ultimate Performer Unbleached flour (13-14.5% protein)
1 tsp table salt
2 tsp active dry yeast
10 gm olive oil
345 gm tepid water
• I mix the dry ingredients, add the oil and the water, and hand mix with a plastic dough scraper until flour is incorporated.
• Turn the dough onto an un-floured granite countertop and hand knead by push/stretch with heel of hand, fold, quarter turn and repeat. I do this at a steady pace (3-4 seconds/cycle) for 7 to 8 minutes. [Over kneading??].
• Form the dough into a ball and place into a well-oiled bowl, cover with plastic wrap, and place in 34 degF refer for 24 hours.
• The dough is then divided into four balls ~245 gm each. These are usually bagged in a lightly oiled plastic bag & frozen for later use.
• Prior to use the dough is thawed and held at room temp for about 3- 4 hours before being hand stretched to ~10” diam., topped, and baked on a 600-750 degF oven floor.
I sometimes have trouble with elasticity, but otherwise am OK with the taste and texture of the dough. I would appreciate any comments and critiques of what I am doing…Thanks