Hi Everyone - It's been a while since I've posted, so I thought I'd share today's pie. It was an attempt at a Jet's pan pizza. It wasn't as crispy on the bottom as I'd like, but it was definately ALOT closer than what I've gotten in the past. It had great flavor though. Give it a try....now I must go run 350 miles to burn it off LOL
Pardon my ignorance of the dough calculator. I'll list my measurements, feel free to convert for me. Thanks!
I used a blue steel 9"x13" pan. Raw dough height was about 3/4" prior to baking. I DID NOT allow the dough to rise in the pan prior to cooking...just spread it out and popped it in the oven. My oven is gas, preheated to 500 degrees. I put the pan on a stone, for approx. 15min. I did use the oven's convection setting.
All Trumps Flour: 3 1/2 C
IDY: 2 1/4 Tsp
Water: 1 1/4 C
Salt: 2 Tsp
Sugar: 2 1/4 Tsp
Olive Oil: 3 TBLsp (in dough)
Diastatic Malt: 2 1/2 Tsp
I bloomed the yeast & sugar in 90 degree water (1 1/4C) for about 10 min. Flour & salt & malt powder went in a seperate bowl. After 10 min., I combined the canola oil with the yeast mixture and then mixed the flour and yeast mixture together. I kneaded by hand for about 10 min, divided by two, covered and let rise about two hours on the counter. It rose pretty quick.
I greased my steel pan pretty generously with canola oil (additional 1/4C). I then took one dough ball and spread evenly in the pan. It actually was NOT a fight at all, it spread pretty easily. Preheated my oven, dressed the pie with fresh mozz., some store bought sauce (Casa Visco) and pepperoni. I also sprinkled some oregeno, garlic powder and parmesean on the dough prior to saucing. The key here is getting the sauce and cheese all the way to the four edges of the dough. In the oven it went for about 15-20 min. I kept an eye on it and was looking for the burnt cheese edges. It did not disappoint...enjoy!