1st pie in 3 weeks

[mkevenson]

Well we have returned from France and Italy. Details scattered in other posts.
I could not wait to cook again.
Tonight's pizza is an attempt to develope a dough that is easy to handle and stretch.
I also wanted to increase crust rise/ hence a. Bit of an increase in yeist %.
I want a thin crisp crust, yet tender.

Flour KAAP 100%. 284.9 g
Water 60%
ADY 3%
Salt 1.5%
EVOO 2%
Sugar2%

Hand knead 7 min

Dough ball 466g
Ball temp 78.5
24 hr ferment in fridge


2 hr on counter prior to dough stretch

Pizza stone pre heated fo 1 hr at 550
Stone temp on bottom rack 583
Cook time 8:18

Outcome:

Dough very easy to handle, no tears.
Stretched to a bit over 15"
Crust thin,crisp but a bit tough to the bite
Crust taste very good as well as topping taste. Should have made mozz thicker pieces.
Crust rise/spring not much
Overall 7/10 IMHO

[pizzaneer]

Mostly, what I want when I get back from overseas is a frickin cheeseburger.  Because no one over there knows how to make a good one.   I'm a little surprised you chose to make pizza in your kitchen oven after being in Italy... 

anyway, welcome back!

[mkevenson]

Thanks for the welcome. Ya, after a quick trip to the grocery and the recycled building supply ( adjusting my outdoor BBQ shed to accommodate a pizza oven and prep station), I just could not wait to try a new flour and see if I had learned anything by osmosis in Italy.

Still got a long way to go!!!!!!!!!! I love the journey.

Mark