Woke up early this morning and got to mixing up some NY style dough.
Decided to use some 00 flour, and came up with the following formula for an emergency same day, 6 hour dough:
00 Flour (100%): 394.06 g | 13.9 oz | 0.87 lbs
Water (60%): 236.43 g | 8.34 oz | 0.52 lbs
CY (.8%): 3.15 g | 0.11 oz | 0.01 lbs | Salt (1.8%): 7.09 g | 0.25 oz | 0.02 lbs | 1.27 tsp | 0.42 tbsp
Olive Oil (1%): 3.94 g | 0.14 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
Sugar (1%): 3.94 g | 0.14 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Dry Non-Fat Milk (2%): 7.88 g | 0.28 oz | 0.02 lbs | 5.48 tsp | 1.83 tbsp
Total (166.6%): 656.5 g | 23.16 oz | 1.45 lbs | TF = N/A
Single Ball: 328.25 g | 11.58 oz | 0.72 lbs
*Formula for two 13.5" pies.
I quickly pulsed a 400ml can of (240ml drained) italian peeled tomatoes with 2 tablespoons of diced red onion, 2 cloves of garlic, 1 teaspoon of dried basil, 1/2 teaspoon salt, 1/2 teaspoon sugar and a tablespoon of balsamic vinegar. Sauce done.
Both pies cooked on a steel plate in the middle rack, with both upper and lower heating elements on max (300 celsius). The steel plate preheated for about 25 minutes prior to the first pie. The 2nd pie baked with the upper element on for the entire bake, whereas the first pie had it on for only the last 3 minutes or so.
1st pie: red sauce, whole milk mozz, and italian sausage.
2nd pie: red sauce, whole milk mozz, diced red onion, diced green bell pepper, diced ham, italian sausage
For being a same day dough I was satisfied with how it came out. The crust had a nice crunch to it. Maybe next time I'll try 62% water. Both pies baked in around 6-7 minutes.