Well, after making some pizzas yesterday with a significantly lower hydration than I typically work with (63%) I decided to go in the other direction and try a couple pies with a very wet dough (80%). Baked a bianca and a margherita, and I'm rather pleased with the results. Here are the specs:
100% Roger's All Purpose flour
0.3% active dry yeast
Mixed using stretch-and-fold technique, then gave an overnight room temp bulk ferment. Shaped dough balls in the morning and let proof around 4 hours before baking under my electric broiler. Both pies finished in ~2:50.
Some of my own thoughts:
- I'd use slightly less yeast with this high a hydration next time
- The spotting was perhaps the best I've achieved yet, especially considering the < 3:00 bake times.
- However, the spotting on the upskirt of the margherita could be more charred. It was the second pie and I could've waited a bit longer for the stone to return to full heat under the broiler.
- I'd like to get a bit more tangyness to the flavour of my crust. It's nice as it is though. Subtly sweet and wheaty like a traditional baguette.
- The crumb was very soft and tender.
Well folks, please have a look and offer any feedback you might have. I'm ready to have any illusions shattered about my pies being half decent.