EMERGENCY DOUGH IN THE BLACKSTONE
Just getting over the Montezuma's Revenge for a week. Got an itch for a pie and no dough ready tonight. So, I looked up Peter's list of Emergency doughs and picked the first NY style on his list, for no other reason that it was first. http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251
My flour was the Smart & Final store brand LaRomanella approx 13.3% gluten (malted)
I started the dough mixing before 7:00 pm, 8 mins in the KA standmixer, 5 mins hand stretch and fold, 5 mins rest, repeat for a total of three 5 minute stretch and fold sessions, form a ball, place in a lightly oiled bowl and cover with a towel at room temp (74F ish). (I started with 95F water). 2 hr fermentation at room temp, carefully hand stretched to a 13" ish pie. Topped with EVOO brushed lightly to prevent soggy center (except cornice), Classico jar sauce, buffalo mozz, fresh cut pepperoni. Slight amount of regular flour on a wood peel and some semolina too.
Fired the Blackstone up about 10 mins before launch and set on low (I'm getting faster at making a pie
The dough was very extensible and not too elastic. Just about right, if I knew what "right" was
. It made for the easiest opening pie I've made to date and it was easy to keep uniform thickness. Very nice.
Came out to a 650F lower stone. Turned up the BSO to WFO for about 4-5 mins, checking lower stone temp by going to low burner to reduce measurement error. Launched at 750F lower, 770F dome, burner on low. Turned up the burner to WFO at about 30 seconds and left it there for approx 45-60 seconds, watching the color of the cornice and center (Lets just call that "Blackstone doming"). Reduced heat to low for remainder with a total time of approx 2 mins 15-20 secs.
The pie was very nice. I think it would stand up well to the 24 hr ferment pies.