Made some dough on Sat. Let it rest at room temp for 1.5 hrs then in the fridge until 330 today (monday). I let it sit for 2 hrs. Basically doubled in size.
I would love to make Neapolitan Pizza but just don't have the set up.
So my quest is to find a dough that fits what I am looking for.
It seems my style changes but I guess part of it is I don't really know what I am looking for. I do know I want a soft & chewy rim that is kinda airy and a crispy under crust.
Here's the recipe I used today. Took some pointers from one of the posts on this site about using milk.
All dumped in the bowl of a stand mixer w/a dough hook- 4 minutes on speed 1 then about 5 min on speed 3.
Two 13" pizza's
Flour GM Bread Flour 385.75g
Water 59% 227.59g
IDY .98% 3.78g
Salt (Kosher) 1.24% 4.78g
OO 1.17% 4.51g
Sugar 1.55% 5.98g
Milk 11.65% 44.94g
Total Wgt 670g
Oven pre-heated to 550* and used a lodge cast iron pan. I did order two 12" A36 steel plates (1/4"). I know, not as good as 1/2" but for my current set up, 1/4" is what works.
Dough was fairly easy to work. didn't quite get it to 13" but it was close. I was able to do a knuckle stretch and then on a dusted peel. First pie was sauce, cheese & pepperoni for my wife and grand daughter. the second pie was grape tomato's, bacon, cheese. No trouble launching the pies.
Baking took about 6-7 minutes/pie (didn't actually time it).
The dough turned out nice. Could have a bit more color and rise on the rim. But overall, the taste was great, the crisp was good (but could be better). No char but i figured that due to my set up.
Sorry, no pic of the dough prior to dumping from the container.
Not the best pics. Need to get a digital camera for taking pics of my cooks.