If you have time, take a look at my newest pie. It was my best ever. http://picasaweb.google.com/grovemonkey/Pizza5
This pie was made with the following recipe:
202 g flour
127.65 g of water
1/2 t of oil
3.55g of salt
1/4 t of yeast
I've already posted 2 other sets of photos in my earlier posts but this pizza was completely different. Why? I can only speculate that the new changes I made helped to make this better.
What were the changes?
I did 4 things different.
1. I bought a new flour (japanese brand) that is 13.8 percent protein I had been using an unknown percentage.
2. I used a bottled water instead of tap.
3. I used a new yeast brand.
4. I made 2 pies. With each pie, I let the dough come out of the refrig and at first I took the dough out of the cold container (both were puffed up) and I punched it down and let it heat up to room temp and start to rise again which was about 2 hours total time.
I made the pizza dough by hand. I first heated the water to 38C and added the yeast to the water ( added the salt into the hot water and disolved the water first). I then combined all the ingredients except 25% of the flour. I waited 30 minutes then added the rest of the flour and formed a ball, put in a container and let it sit in the refrig for a day.
I was impressed with the rise in the oven and the dough performed completely different than my previous experiences. I really think the flour type, new yeast brand and the long post refrigerator wait contributed to the end result.
by the way.. those mushrooms on the pizza are really tasty shitake mushrooms. very nice and they cook up really well. if you get some dried ones just reconstitute them for a really tasty topping.