New pizza with Pics

[roksngr]

Well, I figured I would make some pizza tonight. Basically, I make mine a little "wet" or as you guys say with "high hydration" and cooked on screens at 550 degrees for 10 minutes.
Not even sure what is the % because I am doing it by volume not by weight. It turned out fantastic!!!
I made 1 thin 16" cheese pizza and a 10 inch double pepperoni and a calzone.

Dough recipe:

3.5 cups Flour (KABF & KASL)
1 1/4 cup Water
1 1/2 TB ADY
1 tsp sugar
1.5 tsp sea salt
2 tsp EVOO

I used a "secret" homemade zesty red sauce with '6 in 1' crushed tomatoes and I topped the pies with with grande whole milk mixed with some other wisconsin stuff I picked up at Grocery Outlet. (You can sometimes find some good stuff there!)

Leigh

[Randy]

I feel sure you meant 1 1/2 teaspoons of ADY.

Nice looking pizza for sure.

[November]

Leigh,

The hydration percentage of your dough formula based on textbook measuring, in case you or anyone else was wondering, is 66% (almost exactly).

- red.november

[roksngr]

actually I did mean 1 1/2 TB...I know.....everybody on here says I use too much.   Ok, I'll try using less next time.
Thank you for the compliment on the pizza though, Randy!

66%? exactly? wow that's not THAT wet, I guess. Thanks November. Did you use that calculator to figure it out? I've had problems using that thing.

All I know I like what I'm eating and so does everyone else!

Leigh

[November]

Did you use that calculator to figure it out? I've had problems using that thing.

Actually, I'm not sure to which calculator you are referring.  I used the Mass-Volume Conversion Calculator found here:

http://tools.foodsim.com/

I attached a screenshot of how it would appear after entering the values for your flour.

- red.november

[Randy]

Its your recipe so you stick with what you like.  I just thought it was a typo.

Randy