I almost always use a different crust recipe each time i make a pizza, they are usually similar, just with small changes here and there. I have not changed my prep method in some time though because it seems to be working fairly well, maybe that's where my problem is. Anyway, for this pizza i used the beer crust recipe from correl concepts which so far has been the best i have tried. I used Corona beer, but actually only noticed a very very small difference in taste.
KA Sir Lancelot - 15.25 OZ
Yellow Cornmeal - 3/4 OZ
Water - 7 OZ
Beer - 2 OZ
Red Star Active Dry Yeast - 2.5 TSP
Sugar .5 OZ
Salt - 1 and 5/8 TSP
Classico Oil Oil - 3/4 OZ
I pre-weighed all ingredients using my digital scale. Started by mixing the flour, sugar, salt, and cornmeal in bowl. Put yeast in another bowl and proofed it with about 3 tablespoons of lukewarm water, mixed it untill completely disolved. Let the yeast sit for about 7 minutes untill slightly foaming. While waiting on that i reduced the 7 OZ of water by the 3 tablespoons of water i used to proof the yeast and then mixed that along with the beer and oil into the flour. I mixed by hand (I dont have a mixer) untill it came together and then neaded for a bit in the bowl and let rest for 2 minutes. Next, i poured the yeast mixture into the dough and worked it in by hand. I then put the dough on the counter top and neaded it for 2 minute intervals (with 1 minute rest periods) untill it seemed right. The dough ball had a smooth sheen on top when i was done. There was 5-6 min total of neading time. Next i put the dough ball into my proofing container which is an air tight plastic container i purchased from the bakers catalogue just for this purpose. I left it in the fridge for about 23 hours before removing to cook. I would say it doubled in total volume. I let the dough sit for about 25 mintues before shaping it.
I shaped it to the full 16 inches and then placed on the screen and pre-warmed it for 90 seconds, removed from the oven, put on the topping and cooked for 7 minutes untill the bottom was a medium brown. The dough was tender with a slight bit of chewy texture. There were only a few of the large air bubbles on it and as you can see from the pics the texture is of medium density and had more of a bread like interior.
I have tried the recipe on the front of this website with similar results. The only difference was the recipe above was more tender after cooking.
