I've been poring through these forums for awhile and have collected many great tips and morselfs of advice. So when it came time to finally sit down and produce a pizza, I chose the eminent Lehmann recipe. However, I've had problems; problems I don't understand, and so I'm coming back looking for a little science and maybe a few band-aids.
I've made a few batches of this stuff using 60% moisture, but only at 300g of flour. That was enough for one pizza, and seemed to go pretty smoothly. But when I upped the baker's recipe to 600g of flour, things went sour. Here's what went down.
600g of King Arthur Unbleached Bread Flour in a mixing bowl with 6 grams (1 tsp) of salt. Mixed. In the 325 watt Kitchenaid mixer fitted with dough hook went the 150g of water I measured, mixed with half a packet of Kroger brand active dry yeast (yes, I know I need less but it was sort of an eyeball measurement). This I put in the mixing bowl and added the rest of the 200 or so grams of water.
With the dough hook moving slowly I added the bowl of flour to the mixer. After all the flour was placed in the mixer I waited another minute or so until everything was incorporated, and added 9g of DaVinci brand olive oil. This I then let mix in the Kitchenaid mixer for about 15-20 minutes, not the instructed 8-10 because I was making some stuffed mushrooms too.
When the time was up I took out a sticky, tacky dough, floured my hands up a bit and kneaded for 3-5 minutes. I didn't split the dough into two equal 1lb. portions because of lack of bowls, so I took the whole glob and shaped it into a ball, coated in olive oil, placed in a deep ceramic bowl, covered with plastic wrap and let it hang out in the bottom of my fridge overnight.
When I took it out the dough was still sticky; sticky enough to stay stuck to the side of the bowl, but with careful pulling everything came out in one piece. You know, that kind of sticky
. I let it sit for 2 hours, getting fairly warm but still noticeably cool, but people were hungry. So I started mashing the dough down, pressing out bubbles and generally having a difficult time. The dough seemed to elastic, so I let it sit for five minutes to relax. I try again and start getting it thinner, but some parts start thinning out sooner than others, and tearing starts happening all over the place. Everytime I try to thin out a thick part, an already thin part rips, no matter how hard I try to isolate the pulling.
The pizza before this I added lots and lots and lots of flour during kneading, after mixing and before refrigeration. This tearing was even worse, and the pizza didn't even think about stretching. The reason I did that was because the pizza before THAT I used a very sticky, very wet dough. When I prepared it the whole bottom fell out. Everything was delicious, but when I pulled the pizza out of the oven, only a ring of dough came up, leaving a glop of gooey goodness on the stone in the oven.
So, what am I doing wrong here?