Here it is folks, pictures come next time I bake. Been making this one for a while now and wanted to share. I do not know exactly why this dough works so well, but it just does. I used to have a lot of time on my hands for pizzamaking, but for the last couple years have not. This is my solution for pizza on demand. I sure hope some of you try it. Absolutely the most forgiving dough I have ever made or used, and so so simple. When I make this dough, i make 16 balls at a time in my bosch, hence the on demand, if I know I want pizza on a given night I take and put bag on granite counter whenever I decide in the morning.
50% malted bread flour
50% extra fancy durum wheat flour, general mills
.55 ADY not rehydrated
2% salt kosher
3 % neutral oil been using veg.
.0055% asorbic acid powder. I enter this under the sugar field in the calc. you do need a gram scale for this part, but it may be what makes it.
for 8x10" pan 300g balls.
into ziplocks, freeze as fast as possible, except for the ones you want to use immediately, personally, when I do get around to making dough, I rarely do not eat some of it within 24 hours.
fresh dough tr rise for the day or cold proof for 1-2 days. warm then pan about 2 hours prior to baking. I have been baking at 435, no stone.
ready anywhere from 1 day if you leave them out all day, or up to 5 days if you put them in the fridge.
BTW last batch I made of this dough lasted for over two months in the freezer with no noticeable performance difference.
Let me know if you have any questions. Norma, this one will work for you and save you a lot of time! -marc