Using this recipe for a medium pizza :
Robin Hood Bread Flour (100%): 204.16 g | 7.2 oz | 0.45 lbs
Water (62.2%) : 126.99 g | 4.48 oz | 0.28 lbs
IDY (0.8%): 1.63 g | 0.06 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (2.22%): 4.53 g | 0.16 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Olive Oil (6.67%): 13.62 g | 0.48 oz | 0.03 lbs | 3.03 tsp | 1.01 tbsp
Honey (4.44%): 9.06 g | 0.32 oz | 0.02 lbs | 2.27 tsp | 0.76 tbsp
Total (176.33%): 360 g | 12.7 oz | 0.79 lbs | TF = N/A
1) Control the water temperature to 95 F, all other ingredient to room temperature (About 75F)
2) Mix water, honey + IDY in a bowl
3) Wait 10 minute for initial proofing of IDY
4) Add oil to the boil
5) Mix Flour & salt in a second bowl
6) Add dry mix in wet mix.
7) kneading the dough about 8-10 minute by hand
8 ) Put the dough in plastic container with lid fully sealed (
http://i1-store.walmart.ca/images/WMTCNPE/177/894/177894_Enlarged_1.jpeg)
9) Let ferment for 24 hours in fridge. (dough will sag and rise a little bit)
10) Put the pizza stone in the convection oven (in middle rack) and start preheating at 450 degrees
11) Remove the dough from fridge and put on the range cooktop (warmer environment because of the oven preheating)
12) Let rise the dough for at least 1-1.5 hours
13) Open lid for remove gas if required during the final rise and close the lid.
14) Put corn semolina on the wood pizza peel
15) Create the pizza
16) Cook the pizza on pizza stone at 450 (10-15 minute depending of of cheese cooking wanted)
17) Eat your delicious pizza
18) Put your running shoes and do a marathon to compensate eating too much.
