In my pursuit of the 1hr dough, I did another with KASL yesterday.
100%, High-gluten flour (KASL), 7.14 oz. (202.26 g.), 1 3/4 c. plus 1 t.
63%, Firestone DBA Beer, 4.49 oz. (127.42 g.), @ 85F.
1.75%, Salt, 0.12 oz. (3.54 g.), 5/8 t.
1%, Oil (extra-virgin olive oil), 0.07 oz. (2.02 g.), a bit less than 1/2 t.
Instant dry yeast (IDY), 5/8 tsp
I used a KA stand mixer for this small amount of dough.
The flour was placed in the mixing bowl, IDY was added, a mixing blade/paddle (KA-5L) was used to mix the dry ingredients. Then the beer was microwaved about 10-15 secs to get the 85F, salt added to the beer and desolved. The beer was slowly added to the dry ingredients until half the beer was used. I changed out the KA-5L plastic paddle at this point (I have broken one of these recently) and put the C-hook in, resumed mixing at lowest setting while adding the liquid. When the dough began to ball, I added the oil. Once a single ball had formed, I put my spiral hook in the mixer and continued for 5 mins at the lowest speed on the mixer. 5 min rest, 2 1/2 min mix, 2 1/2 min hand stretch/knead, 5 min rest, repeat the mix and stretch. 5 min rest, ball it and place in a small plastic bowl which was placed in a large mixing bowl with 100F water half full and covered with a doubled dishtowel. The picture is after 60 mins of fermentation. The rise happens very quickly and the difference in 5 mins is noticeable. I think about 5 mins less rise time would be ok. The dough handled well. It was slightly elastic, but not bad at all. I tried my crude hand tossing and actually got some stretch
but mostly I hand stretched.
I launched it on my Blackstone at 720F deck, 750F dome, burner on low. 2 mins at low, 20 secs on high, pressure regulator wide open (highest pressure).
I probably should have stopped the bake at 10 secs of high burner (2 min 10 sec total) as this pie is overdone for me.
So, I ended up with about 1 1/2 hrs to make the dough, another 15-20 mins to form and top the pie.
Toppings were Classico jar sauce, sliced ripe tomatos that were dried between papertowels for an hour, Angelo & Franco mozz, Bel-G mozz, Tillamook chedder, Smoked Gouda, pepperoni, basil, baked then fresh grated parmesan added while hot as well as additional basil. EVOO was rubbed on the formed dough before any toppings added.