Yesterday evening was my first attempt at making home made pizza. I used Scott123's recipe that he provided me which is listed below for the dough. The dough sat in the refrigerator covered up for 24 hours. The dough was taken out of the refrigerator 3 hours prior to baking. I used Cento DOP certified 28oz San Marzano tomatoes for the sauce. The entire contents of the can were run through a Victorio VKP250 Food Strainer with the finest screen. I added a little sugar and salt to the strained sauce and stirred it. After applying the sauce to the dough, I put a very light dusting of dried oregano and basil on top of the sauce. I used a ball of Formaggio Fresh Vacuum Sealed Mozzarella lightly shredded with a grater. After applying the cheese, I slide the pizza into the oven onto the steel.
My oven was preheated for 60 minutes on 500 degrees. I am using a 15x15x1/2" piece of steel as the baking surface. First, I baked a stretched dough on the steel by itself with no toppings. This allowed me to gauge the baking time of the dough alone. It took about 6 minutes in total for the naked dough to reach the doneness you see in pictures 5-7. I baked it for 4 minutes with the oven still on 500 degrees then switched the top broiler on to high for the remaining two minutes. The second pizza with the sauce and cheese took approximately 7 minutes. I baked it for five minutes at 500 degrees then used the top broiler on high for the remaining two minutes. The result is what you see in pictures 9-15.
My impressions of the finished pie? Sadly it was almost inedible. The dough actually turned out not too bad. The crust didn't seem to rise quite as much as I expected it to. It also had a a little to much chew or rubbery texture to it almost like a bread like in picture 7. It's hard to explain but your teeth kind of hurt after eating a couple of slices if that makes any sense. I had to substitute KABF for Gold Medal Better For Bread Flour in the yellow bag and also substituted soybean oil for canola oil. The sauce was pretty close to being a straight liquid. It was incredibly watery and bland. The cheese was also bland without much taste to it. Whenever the pizza was done baking, there were literally two pools of liquid on top of it as seen in picture ten. I had to soak up this liquid with about 6 paper towels in order to just taste a piece or two to see how bad it was.
The dough recipe was supposed to be for 16" but I made it into 14" just because I am in the experimental phases here. Is the stretched dough supposed to be completely flat or is there supposed to be a higher rim around the outside of the dough? I should add that I like a sweet sauce with a strong tomato flavor that is smooth in texture without any chunks of tomatoes, hence the reason I was using San Marzano tomatoes run through a food mill. Since making my first batch of dough, I have picked up a bag of King Arthur's Bread Flour. I also have a bag of Caputo 00 flour in the red bag in my possession.
So to recap: Dough was a bit to rubbery, sauce was literally like water and bland, cheese was bland and also liquified.
I am open to any and all suggestions and tips. I have attached a picture of a pizza that I found on the web that looks delicious to me. What kind of dough recipe could I try that would allow me 3-4 minute bake times with a 585 degree oven and a 1/2" steel plate?
KABF* (100%): 764.75 g | 26.98 oz | 1.69 lbs
Water (60%): 458.85 g | 16.19 oz | 1.01 lbs
IDY (.3%): 2.29 g | 0.08 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Salt (1.75%): 13.38 g | 0.47 oz | 0.03 lbs | 2.4 tsp | 0.8 tbsp
Soybean Oil (4%): 30.59 g | 1.08 oz | 0.07 lbs | 6.8 tsp | 2.27 tbsp
Sugar (1%): 7.65 g | 0.27 oz | 0.02 lbs | 1.92 tsp | 0.64 tbsp
Total (167.05%): 1277.51 g | 45.06 oz | 2.82 lbs | TF = 0.085
Single Ball: 425.84 g | 15.02 oz | 0.94 lbs