I've been working on this dough for close to a year, and something has screwed up with my recipe/technique. It rises just fine on the counter, but once it's in the oven--nothing! Flat, dense, colorless pizza.
Here's a little background: I'm cooking in the oven at 450 on a 18"x18" stone. I mix and knead by hand. Usually mix, knead, then set on the counter until it doubles in size. Before, I started reading all these posts on here, I used to THEN stick it in the fridge overnight... Now I know that's a mistake. It was over-proofing, thus the flat, dense pizza.
After reading about dough and whatnot for countless hours, I know that if you're going to refrigerate; mix, knead, and stick directly in the fridge... I'm trying to get away from refrigerating entirely if possible. When I'm making pizza, I'm hungry THEN!
I digress... Saturday I mixed/kneaded like crazy (never seemed to smooth out), proofed (it doubled in 90 minutes). I punched it down. Formed my "dough balls"--which weren't that smooth by the way--and let it rise a second time (45 mins or so--much warmer/faster this time since I was preheating the oven). Poked the balls, and the indent stayed. Rolled them out, stuck in the oven. Nothing. This time, it seemed more like UNDER proofing rather than my usual OVER proofed dough because there were just TINY little air bubbles in the crust. Different than my normal screw up.
Here's the recipe I was using:
(No scale, so I converted everything myself--check my math if you'd like!)
This usually makes two 16" pizzas. Relatively thin. Not crispy thin though. Well, if they were cooked correctly, they wouldn't be crispy.
Durham - 1.25C (445 g total for both flours)
Bread - 2.25C
Water - 9.5 oz (105 degrees)
Yeast - 2.5-3 tsp
EVO - 1 Tbsp
Sugar - 2 tsp
Salt - 1.5 tsp
I put all the dry ingredients into a bowl. Mixed well. Then added the wet. I used more yeast to speed up the proofing process. I think I read that somewhere. Also, when I was mixing the dough, there wasn't NEAR enough water to incorporate everything. I probably left out 1/4 C of flour and still had to add at least another 1/2 oz of water (14.25 g or another 3% in total weight). After the 2nd rise, those little dough balls were awfully lumpy too.
I'm sure a standing mixer would have done the trick. And one of my hands was kind of sore from doing "fix it " stuff around the house earlier that day. This was the first time I used durum flour. I thought for sure that the extra protein would give that crust a nice dark color... You could imagine my surprise when I opened the oven!!!
Guide me, pizza experts!