Thought I would start a new thread that I can update more easily as time goes on.
After starting a thread with a particular date, it just didn't seem right to keep slapping more onto it. Here's the link for that thread. http://www.pizzamaking.com/forum/index.php/topic,21854.msg221330.html#msg221330
Anyway, I made a few changes for tonight's bake. To begin with, I was thinking about making one large pizza, about 15-16". To do this, I had planned on making a 550g doughball. However, my kid wanted just cheese, I wanted black olives and hmm, the bacon started sounding good too. So I wound up making two 12" pies.
100% KABF (314.159265358979323846264338327950288419716939937510g)
65% water (204.203522483g)
2.5% salt (7.853981634g)
2.5% sugar (7.853981634g)
5% oil (15.707963268g)
Oddly, when I figured the total weight of the formula (175g) and divided the desired doughball weight (550g), I got what looked like the value of pi or close enough. So I wound up multiplying my formula % by pi to get the individual ingredient weights. Geek-fu!
Ok, I rounded off.
As before, premixed flour, salt and most of the sugar. Added cold water with a smidge of yeast and sugar. I mean a tiny
sprinkle, something around .02g.
Hand mix until incorporated. Oil added on top, then mushed in.
Rest for an hour or two.
Pressed out with knuckles into a circle, then letterfold and jellyroll. Mush down and repeat.
Dropped into its own mixing bowl, bowl loosely covered with plastic wrap, BF for 36 hours @50. Dough tripled, started to look overblown.
Ball divided into 2 pcs, reballed and RT on a cookie sheet in the oven for 12 hours. Used inverted bowls to cover.
Perfect rise. Perfect smell. Like a fine champagne. A little tang to it.
Not to get too graphic, but the dough had an amazing, nearly alive feeling in the hands. Incredibly soft, pillowy, silky smooth... umm, yeah, let's just leave it there.
Anyway, it stretched great to 12" for the cheese pizza. As you can see, the rim went WOOSH! and inflated way beyond my expectations. I had sauced the skin to within 1/2" of the edge to try to keep it down a bit... not happening. I wound up with a poofy rim all the way around. But it sure was good. Darwin ate the entire thing except for my chef's slice.
So on the next one (1/2 black olive, all bacon) I rolled the dough out. I felt bad doing it too. I felt mean. Dough like this should have been treated more lovingly. The rim didn't rise much, and the final texture was much different from the first pizza. It actually had a lot in common with the usual Dominos or Pizza Johns pizza. Not bad per se, just not as great. Fifth pic.
Both pizzas were baked at 600 on a stone on the second-to-top position of my electric oven. An hour preheat to 540, then broiler turned on high while shaping and dressing; broiler on low during the bake. About 3 minutes each.
This was the best-smelling pizza I've ever made. Unbelievable aroma from the dough.