I mixed two NY style doughs at one time yesterday morning using the All Trumps flour and used the method of delayed addition of the olive oil in the mix. My home mixer Kitchen Aid mixer doesn't mix as good as my mixer at market and I used speed 2 to have all the ingredients incorporated in 1 ½ minutes and had to use the flat beater. The dough was then left to rest for 10 minutes before the olive oil was drizzled in. There was a little bit of trouble with the olive oil wanting to become incorporated, but the final mix was 4 ½ minutes with the dough hook. The formulation I used is below. I scaled each dough to 15 oz. before balling. The final dough temperature was 76.4 degrees F. I wasn't sure what percentage of IDY to use because more people are in and out of the fridge now, but the dough balls appear to be fermenting okay until I can make the pizzas later on this afternoon or early evening. The photo of the dough in the KA mixer is before the rest period and before the olive oil was added
I made Tom Lehmann “secret” recipe for his Alfredo sauce last evening. If anyone is interested where he posted that recipe it is at Reply 9 http://www.pizzamaking.com/forum/index.php/topic,26496.msg270108.html#msg270108
Tom's secret Alfredo garlic sauce is very good and I used some of it to put over pasta last evening. The taste of the Alfredo sauce is very fresh and the basil does add a very nice twist.
I am going to use Tom's Alfredo sauce on one of the pizzas and make a “Smokey Joe” pizza like Steve (Ev) makes.
I brought home one wooden peel home from market that is broken on the one side. That wooden peel is still over 16”. I might try to cut the peel down with my jigsaw. I am not sure if I can load a 16” pizza on the BS stone when it is rotating, but I guess that is what I am will try to do.
I purchased some 1/4” stainless steel washers yesterday. What I wondered if anyone thinks I should put them under the bottom stone in the BS for a better bottom crust bake for the NY style pizzas. I also wondered if any members might have an idea of what temperature the bottom stone should be when trying to load these pizzas. The one other dough ball will be used for a regular tomato sauce and cheese NY style pizza.