This is my first submission I'm new to pizza making and to the forum. Thus far the forum has been invaluable to me hopefully I'll be able to add some contribution in the future. Anyway, here are the first pie pics I'm posting. I've been making pizza for a couple of months. I bought a book by Ken Forkish on bread making and he had some pizza recipes in there that I though I would try. Extremely easy recipe and good instructions. I'll detail below, it's called his "Overnight Straight Pizza Dough".
1000g flour - I used Caputo Pizza flour "00"
700g water - tap
20g salt - Morton's
0.8g yeast - Red Star ADY
1a - hydrate the yeast - take 3tbs of warm water (90-95f) and mix with the yeast
1b - autolyse - combine the yeast and remaining water and mix until incorporated
2 - mix- sprinkle the salt evenly over the flour and pour the yeast mixture on there as well, then mix by hand
3 fold the dough a couple of time within the first 60 mins
4 -divide the dough - after about 12 hours (sitting in my kitchen in a (12Q MIXING BOWL) or the dough has doubled or tripled in size make the dough balls. I made five about 340g each
5 - refridgerate for about 6hrs, then go make some pizza
I heated my oven on 550f for about 40mins then hi on the broiler for another 15mins. Not sure what temp it gets to, but I'm guessing at leaset 600f. Baked the pies with the oven on for about 4mins then under the broiler on hi for another 2-3. total cooking time is about 6-7mins.
Let me know what you think. I'm not totally happy with my sauce, using Saporito Extra Heavy with Basil. I dilute it a bit with water to make not so thick but feel the favor is lacking something. Any thoughts?