Latest Dough Recipe, By Request :)

[Chicago Bob]

follow the recipe and as in reply #148 above.....that is what you'll get.....that was cooked on a stone as per the instructions.

Bob

[MaximusTG]

Decided to try this dough for a change, normally I use a cold-fermented dough. Dough was great to work with, very airy.
Baked at 250 C on a preheated 3 cm thick chamotte clay stone. Switched to broiler (electric oven) on launching the pies. Topped with tomato sauce, salami, mushrooms, bell pepper, basil and shredded mozzarella.
Looked great! Taste was a bit less then my normal pizza's. Was a bit too chewy. But perhaps it had to bake longer and could have baked longer without the broiler on.

[slybarman]

2) I cooked the pizza @ 545 on a lodge logic cast iron pizza pan that pre-heated in the oven. The pan was on the bottom rack. The top of the pizza got done before the crust was done enough. The crust would have been just right with about 3 more minutes, but the cheese would have burned. So, can I pre-bake the crust for a few minutes and then top the pizza, or is that a no-no?

Thanks in advance.

I tried again with a considerably longer pre-heat time. Results were much improved as top and bottom were done at nearly the same time.

[Lester7009]

Knead at medium speed for about 5 minutes. Dough should freely drop off
dough hook. (almost run)

I use a Kitchen Aid with dough hook. when mixing on # 5 speed it takes about 2 minutes and bottom is slick clean. Should I just keep on # 2 speed . I never could keep mixing for 5 minutes because dough would release from sides in about 3 minutes. Please let me know. Kitchen Aid has speed from 1 to 10
again medium for me is 5.

Thanks

[bfguilford]

Tried this one out as a same-day effort (never know when the urge for a white margherita will hit).

I thought I had followed the instructions, and then discovered that I forgot to add the yeast in the second step. I just about threw the dough out, but decided to resign myself to a really uninspired crust. To my amazement, the crust was fantastic, with a nice oven spring (stone in electric oven at 515). My wife and son, who normally both give their outer crust to me to eat (which I happily do) were completely wowed by it and were trying to steal the other's crust! Both said it was the best pizza I had ever made (which may not be saying much), and my son said it was almost as good as the white margherita at Marco Pizza (our favorite place in Branford, CT) which is really high praise.

I don't know if it made a difference, but I used the pulse technique in my food processor to mix it (saving for a Bosch Compact mixer).

I'm almost afraid to use the right amount of yeast the next time  

[SnuffGear]

Hello. Do I need to make any changes to the recipe if I only have KA High Gluten flour?

Thanks
Tom

[Chicago Bob]

I would not let that keep me from trying this great pizza. Jerry mac uses bread flour so you are not that far off....experiment!

[apizza]

I saw this thread mentioned recently and remembered I wanted to give it a try. Turned out great. Nice chew and flavor. Has anyone tried this at at temperature above 550? I have an oven that will do 650 and want to know if a higher temp is desireable.
Edit. Flunked resizing again. Hope these pictures are bigger. Thanks Jerrymac.
Marty

[Lester7009]

 Ok Finally got it. Followed recipe to the Tee baked at 550 for 7 minutes Perfect crust slightly browned cheese, Perfect Pie

[Chicago Bob]

Ok Finally got it. Followed recipe to the Tee baked at 550 for 7 minutes Perfect crust slightly browned cheese, Perfect Pie

No pics Lester? Sounds like it was a great pie....I think Jerry's recipe is awesome.
Bob

[Lester7009]

http://i755.photobucket.com/albums/xx192/lester7009/IMG_0086_zpsd2aae9af.jpg
Made one pie as per recipe  that evening another Had one pie dough left over placed in Fridgerator for 24 hours next day could not tell that much difference if any. Great Pie. Used Distilled water. Works for me

[Chicago Bob]

http://i755.photobucket.com/albums/xx192/lester7009/IMG_0086_zpsd2aae9af.jpg
Made one pie as recipe  that evening another in Fridgerator for 24 hours next day could not tell that much difference if any

And still no pic man......

     Bob

[JerryMac]

Hey Guys,

Man, I am sooo glad to see people are still tryin and enjoyin my dough after 6 years   Can't belive it's been that long Yea, I,m still usin the same "recipe", haven't changed it and still workin great for me!!

Great lookin pies everybody

Mangia Bene
Jerry

[Lester7009]

(http://i755.photobucket.com/albums/xx192/lester7009/IMG_0086_zpsd2aae9af.jpg)

[gfgman]

Thanks for the recipe.  Definitely going to try this week, combining the poolish part of the recipe with my recipe and see what I get.