Please delete my other post with photos.
I wanted to make a thin pizza so the one I went with was.http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274
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 did the best I could. I have a better scale on the way.
This is the dough ball ready to go into the fridge. I won't add oil next time.
After 24hrs I removed the dough ball. Separated into 2 equal parts, kneaded and returned to the fridge. They were left for
photo of my pizza on the Pizza steel. Gas BBQ up to about 500F. Pizza steel was left to preheat for 1 hr.
The bottom are over charred
I mixed a lot of cornmeal with Fluor to stop the dough from sticking to the peel. I think this what made the bottom so black as it did not taste burnt.
I know that this will be a process to get this right. Time to re-think and make another dough ball. I will cut back on the ingredients and focus more on the dough until I have it right.
Thanks for viewing,