I had simple objectives in this bake. First, I wanted to make exactly enough dough for one large pizza, and skip the bulk ferment as opposed to balled ferment. Secondly, I wanted to take advantage of a nice sale on cheese at ALDI. $1.50 per brick is a good price.
One Large Cheese Pizza... Sat, Nov. 3rd 2012
100% KABF 200g
63% H2O 126g
5% salt 11g
5% sugar 11g
6% OO 12g
.5% ADY scant sprinkle
Mixed warm water, yeast and sugar, set aside 10 min - no activity observed
Mixed flour & salt, combined with water mix, then oil. Used small mixing bowl and wooden spoon. Mixed until roughly incorporated.
Let rest an hour.
On a lightly floured cookie sheet, pressed out shaggy dough to a round using knuckles. Letterfolded and rolled up into a ball.
Repeated above step once more.
Back into lightly floured mixing bowl, bowl covered with plastic wrap.
Bowl on top of fridge (warm spot: house is 64, top of fridge is 70). Rise for 24 hours.
Dough tripled in volume.
Sauce: ALDI's tradtional pasta sauce. Room temp.
Cheese: ALDI's: 1/2 mozzarella brick, 1/2 Monterey Jack Brick. Both finely chopped into minicubes, mixed together, dusted with Parmesan and chilled.
Lightly brushed on rim- 1 tsp butter and pinch of garlic powder.
Preheated oven @ 530 one hour, then broiler turned on (low setting) until stone read 635.
Formed 14" skin, topped on peel. Turned broiler to high setting. Smooth launch, no calzone tonight!
Baked about 3.75, pulled after checking bottom, no rotation. Should have either left broiler on low or pulled at 3 minutes, as you can tell.
"Very good" was said by all, even Kommandant Hur.