I used the advice provided in my previous post http://www.pizzamaking.com/forum/index.php/topic,3083.0.html
and made a few pies this weekend. The biggest changes were increased hydration, a halving of the yeast and not fooling with the dough after it came out of the fridge.
The dough was close to my previous consistency. It was a tad softer and wetter, but just fine to work with. I was a bit short on yeast, so my crust didn’t quite rise as much as I like on the outer edge, but overall the pizzas were great. The dough was autolysed for 20 minutes, spent 24 hours in the fridge and 3 hours warming up.
The two attached pictures are Broccoli/Garlic and White pizzas; the first two out of the oven. My white pizza has (Extra Virgin) olive oil drizzled on the dough with a few seasonings, then sliced provolone, mozzarella and ricotta cheese and a variety of roasted peppers on top. It also has about 2 heaping tablespoons of minced garlic and a bit more olive oil drizzled on top. If the kids were not eating with us, there might be fresh basil and/or spinach leaves under the provolone too. Yes, I was a bit too heavy on the ricotta cheese, but the garlic was just right.
The crust on the Broccoli/Garlic could have been a bit more browned, but only for appearances. Sometimes, when I have the time, I’ll brush my outer crust with olive oil before putting them in the oven. This helps them brown. I should do this with the Broccoli pies as I drop the oven temperature for them. I always have to watch the these pies closely as I’m always afraid of burning the Broccoli, as is just starting on this pie. It helps a little to put the Broccoli on first, before and under the cheese. Oh, I steam the Broccoli, a tad on the firm side, first. The crust on all four pies was foldable, crunchy and chewy. Just about perfect. All four were cooked on a pre-heated pizza stone, the Broccoli/Garlic at 500 and the White at 525 degrees. I was playing around with the temperatures to dial it in.
The other two pies (no pictures) were a taco pie (salsa/tomato sauce mix, then tortilla chips topped with 75% cheddar/25% mozzarella mix, and covered with Chili powder) and also a Garlic pizza. The family was thrilled that my pies were back to normal, but no one was as happy as I was. I don’t know about everyone else, but it really bothers me to serve sub-standard food, especially pizza.
Thanks Mark (Canadian Bacon), Pete and Steve for jumping in an helping out.
JackEdit: These are 12-14 inch pies