Hello

I am new to the forum and love all the passion for pizza here. I have been making home pizza's for quite a few years using a Brian Spangler clone dough that i came across after a visit to apizza scholls on a trip to portland. I use this recipe more often than not with some variation and very good to excellent results. Unfortunately my home oven maxes out at approx 500 degrees so i cannot achieve the desired leoparding, but taste and texture is very good. I have attached the recipe for those interested, although it probably has been through the forum before. I have also attached some poor quality pics from the other night (blackberry is no nikon). Look forward to sharing recipes and ideas with everyone:

jeff g

The final dough formulation:

Flour (100%):

Water (74%):

IDY (0.025%):

Salt (1.75%):

Total (175.775%): 378.61 g | 13.36 oz | 0.83 lbs

280.17 g | 9.88 oz | 0.62 lbs

0.09 g | 0 oz | 0 lbs | 0.03 tsp | 0.01 tbsp

6.63 g | 0.23 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp

665.51 g | 23.47 oz | 1.47 lbs | TF = 0.09225

Note: Dough for a single 18” pizza; nominal thickness factor = 0.09; bowl residue compensation = 2.5%

The preparation of the dough started with the preparation of the poolish preferment. The amount of yeast, the poolish water temperature, and the room temperature at which the poolish is to preferment have to be just right in order to have the poolish ready to use, that is, at the “break point” or shortly thereafter, in this case, 14 hours. To achieve this objective, use 0.03% of the poolish flour as IDY for the poolish, along with a water temperature of 65 degrees F and a room temperature of 80-82 degrees F. to make a 12-15 hour poolish. The precise poolish protocol is summarized as follows:

Poolish

Poolish Flour, at 25% of the total formula flour = 94.65 grams (3.34 ounces)

Poolish Water, at 65 degrees F = 94.65 grams (3.34 ounces)

IDY (0.03% of the Poolish Flour) = 0.032 grams (0.0011 ounces)

Poolish weight = 189.34 grams (6.68 ounces)

Estimated prefermentation time to reach the “break point” = 12-15 hours

The amount of IDY in the poolish is extremely small and comes to about two thirds of a 1/64-teaspoon measuring spoon. the poolish expanded by about 380% over a 14-hour period. At about 14 hours, the poolish achieved the break point, which was a signal that the poolish should be used at that time, or shortly thereafter. Use the poolish as part of the Final Mix when it reached the break point, at which time the poolish would be combined with the rest of the formula flour, formula water and formula IDY, and the salt. The Final Mix can be summarized as follows:

Final Mix

Poolish: 189.34 grams (6.68 ounces)

Remaining Formula Flour = 283.96 grams (10.02 ounces)

Remaining Formula Water = 185.52 grams (6.54 ounces)

Remaining Formula IDY = 0.095 grams (0.032 ounces), or about 1 1/3 of a 1/64-teaspoon “drop” measuring spoon

Formula Salt = 0.63 grams (0.23 ounces), or 1.19 t.

Total dough weight= approximately 648 grams (22.86 ounces)

Once the final dough was prepared, it was allowed to ferment at room temperature (around 80-82 degrees F) for about 10 hours, to equal a total of 24 hours with the 14-hour prefermentation period. Perform a total of five “stretch and fold” operations on the dough, at 45-minute intervals. After the last stretch and fold, place the dough into a container to ferment for the rest of the 24-hour period.