The ultimate newb!

[mdsmith]

Literally just made my first pie last week.  I am a pizza LOVER but where I live (Bel Air, MD) there are absolutely NO decent pizza shops.  So I figured what the heck, I'm gonna make my own.  I am one of the "Secrets from Inside the Pizzeria" purchasers.  It was a good enough place to start but it looks like this site is going to help me far beyond what that would ever do.  Maybe one day I will open my own shop and give people around here a good option for real pizza.  I have SO many questions right now, so I'll be reading around for a while before I start posting more stuff.  Right now I am using the strict recipe from the Secrets... video, nothing real fancy.  I am looking for the "gotta fold it to eat it" results with my crust.  Hopefully I can learn moifications to the recipe I use now to help me acheive my goal.  I got a ball sittin in the fridge for tomorrrow night, so I'll take notes to type up how I do things and get some feedback from yall.

Two quick questions just to get me started.  Is the ingrediant adding sequence that important to the end result of the dough?  AND, IDY vs ADY, any real difference between the two?

[Pete-zza]

Two quick questions just to get me started.  Is the ingrediant adding sequence that important to the end result of the dough?  AND, IDY vs ADY, any real difference between the two?

mdsmith,

I am a creature of process and personally try to keep the yeast, in whatever form, from direct and prolonged physical contact with salt and sugar as much as possible, although I will add rehydrated ADY or IDY to water in which the salt and/or sugar have been thoroughly dissolved. I also add oil toward the end of kneading so that it doesn’t interfere with the hydration of the flour. I think you will find many variations on the theme. Some people just throw everything into the mixer bowl and start mixing and kneading.

You might want to read the active dry yeast (ADY) and instant dry yeast (IDY) entries in the forum’s Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#A. While you are at it, you might also read the Compressed Yeast (fresh yeast) entry. For quantitative differences between the three forms of yeast, see the yeast conversion table at http://www.theartisan.net/convert_yeast_two.htm. Over time, you will see a lot more discussion on the forum of the three forms of yeast and their attributes and benefits.

Peter

[mdsmith]

Ok, here it is.  My second attempt turned out terrific.  I was very happy with the results.  Not perfect but very very close.  3 things that I want/need to change are the flour, my mixing equipment, and my baking equipment.  I use spring wheat bread flour right now because I can't find a provider locally for the high protein stuff.  I use a food processor to mix because my stand mixer is cheap and doesn't do the job I need it to.  I also don't have the funds to purchase a KA mixer.  Then I just got my stone today so the next pie that is remedied.

The only issue I had about this last attempt was that the crust was a bit more dense than I want.  I think the high protein flour will resolve that though, I think.

Anyway, here it is.

Ingredients/Measurements (yes, I know not in percentages but oh well I am a newb...heh)

3 cups flour
1 1/4 cups water
1/2+ tsp ADY
2 tsp sugar
1 1/4 tsp salt
2 tsp EVOO

Process:

-completely dissolve yeast in 1/2 cup water @ 108-109 degrees
-add 3/4 cup cool water
-add 1 cup flour
-mix until batter like
-add sugar and salt
-add 1 cup flour
-mix until dough gathers
-add EVOO
-add 1 cup flour
-mix until dough forms into ball making sure stiffness is correct
-remove from mixer knead for 4-5 minutes
-spray with non stick spray and refrigerate for 48-72 hours
-remove from refrigerator and let set for 2 hours
-work into pie, top, bake, and CONSUME!

So let me know what you think.  I have attached the result of my second attempt.  Like I said it was done on a cookie sheet because my stone hadn't arrived yet.  The family absolutely loved it.  However, I can make it better.