This past weekend, I decided to make some dough ( a double batch ) and try my pizza screen instead of
using my well used pizza stone.
I am really surprised with the results, meaning, I am impressed I made a pizza that tasted better to me
done on the pizza screen, than done on my stone. I will have to do some more tests this coming week, but
it seems the pizza screen did a better overall job than the stone did.
I decided to do a double batch, which for me is using 2 cups of water.
2 cups of water
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon yeast ( IDY )
3 tablespoons of veg. oil
Enough flour to create a dough ball. ( all purpose flour )
( I don't ever measure my flour, perhaps I should, but I slowly add the flour
in, until I see it's formed correctly, and that the consistancy is fine )
I got my yeast going with the water and sugar, and let that go for about 10 mins, and then
added in a cup of flour, mixed it for a good 5 mins, and let that sit for 20 mins or so. I then added
more flour, all of the oil and mixed it for a good 5 mins, and then let it stand for about 15 mins.
Then I added in the salt, and mixed it, and then finally added more flour very slowly until I got a good
dough ball and then let that mix for about 10 mins more .
One thing I like to do, which some do, is break up the dough ball before I ferment it. For years I would
ferment the whole dough ball, and only then break it up. ( I never weighed it either )
Anyway, this time I broke up the big dough ball into 3 smaller balls, aiming for 16 oz each. I ended up with
those 3 balls at 16 oz, and then split up the tiny bit of dough that was left over ( about 2 oz ) between the
3 balls. I then made a nice ball with each, and put them in the fridge. One I used that night ( Friday )
and the next ball I used the following night ( Saturday ) and wow,,, that dough was MUCH nicer than Friday's dough.
( it had slowly fermented a good 24 hours in the fridge )
The other dough ( 3rd doughball ) is frozen in the fridge at the moment.
Anyway, the first thing I find with making the doughball size in advance, is that it is 1000% easier creating the final
shape for the pizza, as it's much faster, so much faster, and I don't over work the dough. I just have to get some
bench flour down, and away I go slowly working the dough with my hands until I get the dough into a good sized circle, and then I will get my hands under the dough, and use my knuckles and thumbs to gently stretch it a bit more, to get the final diameter.
I turned the oven to its highest setting ( and for those new people that doesn't mean 500,
this means you turn your oven past the highest setting on the oven, eventhough it's not marked on the
oven knob. On my oven there is a little "click" when it gets to that highest setting ) ,
I preheated the oven over an hour for both pizzas ( about 1 hour 15 mins I'd say )
I also used a pizza screen instead of going directly onto the stone.
I'd say that I like the pizzas on the screen better than on the stone ! ( is that possible ?? )
I find my oven is better suited to a screen.... not sure why, but I find the pizzza turn
out more like the resturaunt I go to.... ( Saturday's pizza was cheese, bacon and pepporoni )
In Friday night's images, you can see the 3 original doughballs ( all just a tad over 16 oz each )I snapped some images :
Friday night's pizza: ( complete album of 31 images )http://www.detroitgrillking.com/frosty/oct-27-pizza/Saturday night's images: ( complete album of 31 images )http://www.detroitgrillking.com/frosty/oct-28-pizza/( All images below are from Saturday night's pizza )