Thanks Garvey, When I started making pizza at home last year I actually started on your recipe. It was very good but I was having trouble figuring out the right cheese to use at the time, I was not getting the results I wanted and I became discouraged for a while. Until I came across this thread, I was using the pizza stone for a lot of different recipes but none of them were as successful as yours. Recently in Tampa, a Chicago pizzeria opened up called Rosati's that I used to frequent in the west suburbs of Chicago. I then correctly remembered that the crust that I liked was soft and foldable. I think I need to make your recipe again with the metal pan. Also thanks for your sauce and pizza recipes. Because of your blog I have been tempted to get my own pizza boxes so I can deliver them to myself LOL!
Thanks Chicago Bob, I used the Lehmann dough calculator for a 16" pizza and a thickness factor of 0.09
Flour (100%): 330.9 grams
Water (33.33%): 110.3
Milk (16.66): 55.16
ADY (1%): 3.31
Salt (1%): 3.31
Corn Oil (3%): 9.93
My digital scale from target only measures to the nearest gram so I usually just round the ingredients...
Also from Loowater's recipe are these directions I followed:
Stand mixer instructions: In the mixer bowl, add water and salt to dissolve. Addanyeast and allow to bloom for 5 minutes. Add half of the flour and combine fully on mix setting then knead for 8 minutes on 4 setting. Add remaining flour and attempt to fully combine. Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.
Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity. Divide and let rise on counter for another hour or two or move to fridge for later use.
Instead of putting it in the fridge I used it right away.
I am really excited to start making 16" pizzas in my new pan than my 14" stone. That way I can make just one pizza instead of two. Maybe I can try switching to the gold metal flour and eliminate the milk and make it all water. All of your pies look great, if I take out the milk and use the flour you use, maybe I can eliminate some variations from your 1st pizzas on this thread. I can also try doubling the yeast and salt, that in combination with the new pan might produce results similar to yours. I am really just a novice that started making pizzas at home August 2012 so your advice is very much appreciated.
OK Shaffer, here's a 'lil something to get you going. As I indicated in my PM; I'm working on something new and it's not ready yet(using All Trumps flour
Any way, this is my standard AP flour same day deal and I've scaled it for your new 16in. pan. I keep it simple and just do it in a small bowl and finish on countertop. Mix all dry together; pour the water on top of that and then pour the oil on top of the water...give the water/oil a little swish with a spoon and then work it all in together. Takes about a minute and then you will have some unincorporated flour moving around in there...dump all on to counter and knead it all together for maybe 3-4 minutes. That's it. You can make a pizza right now with that if you want to...I put it back in the same bowl: no oil, none of that fool'in around stuff, just put a paper towel over it and I then go into 100 degree oven for a couple hours. I don't use a crazy bunch of flour to roll this out...in fact, I use as little as possible and then I do not
oil the pan.
For your oven use center rack at 450 degrees. Take that stone out of there and put a rack on top shelf just in case you need to move pizza up there for last 5 min.. Bake for 10 min. and then take a look and make the call if ya want to move it up. Easy peazzy.
As for your cheese we discussed...don't put that Provo on in whole slices separately last on top. You can fold those rounds up and get it to pass through your grater. It's kinda awkward but try, you got to sort of shmooz, press it against the grater. Then, mix it 50/50 with your shredded mozz. Done!
Let me know if I've missed anything and please try not to screw this up man.
Corn Oil (4%):
231.79 g | 8.18 oz | 0.51 lbs
115.9 g | 4.09 oz | 0.26 lbs
4.64 g | 0.16 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp
4.64 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
9.27 g | 0.33 oz | 0.02 lbs | 2.06 tsp | 0.69 tbsp
2.32 g | 0.08 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
368.55 g | 13 oz | 0.81 lbs | TF = N/A