Hi all Ė hopefully this question wonít be too bothersome to everyone. I have done a good bit of research through the forums on this, but havenít quite found enough answers that I feel comfortable with.
Essentially Iíve tried making NY Style pizzas about 3 times now, and have had very little success every time. When I shape the pie the dough does not stretch well and tears very easily. I end up with more of a bread bowl than a pizza.
I think Iíve pinpointed (well, relatively so) do actually putting together the dough. I am unable to get that nice smooth shiny dough consistency Ė when I stop kneading my dough itís always kind of stringy looking and tears pretty easy itself.
Now Iíve read that you just need to keep kneading, but I donít think thatís my problem. The last time I tried I just beat the snot out of the dough Ė in the mixer for like 30 minutes, by hand for 10 minutes, another 10 in the mixer, etc. I tried to just keep going until it looked right, and it just never looked right. So I let it sit in the fridge for a couple days and not surprisingly ended up with the same results. A bread bowl pizza.
The recipe Iím using is:
High-gluten flour, 11.80 oz. (about 2 1/2 c.) KA Bread Flour
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.)
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)
I generally try to stick with recipes using IDY, as I use that all the time for another style of pizza and so I generally have a ton of it around the house.
Another potentially relevant fact is that Iím in Denver Ė so high altitude and very dry, especially in the winter. Maybe that kills my hydration and I need to add more water/oil?
Iíd love to be able to come up with just once recipe that I can make a pizza from.
Iíll worry about the finer points of quality later, I just want a real pizza out of this! Haha.
Other baking notes: I have a pizza stone that I heat up for one hour at 550, and then cook the pie right on the stone for ~7 minutes or so. Attached are some photos of my latest catastrophe.
Any suggestions or thoughts on why I can never get a nice dough that could even come close to ďwindow-paneĒ?