Ok, I tried an autolyse and longer rise times for my last two attempts. Both have been fabulous. Details and pics:
|386.53 g | 13.63 oz | 0.85 lbs|
243.52 g | 8.59 oz | 0.54 lbs
0.74 g | 0.03 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
5.99 g | 0.21 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
4.48 g | 0.16 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
641.26 g | 22.62 oz | 1.41 lbs | TF = 0.1
320.63 g | 11.31 oz | 0.71 lbs
I go for two 12" pies. For the technique, I put all the water and all but 2 oz. of the flour in the bowl of my kitchenaid and mix with the paddle attachment till combined in a batter. Then I let it rest for 20 minutes, covered. After the 20 mins, I add the remaining ingredients, switch to the dough hook and knead for 7 minutes on speed 2. Then I weigh, portion and place each ball in a rubbermaid container. These rose in the fridge for 6 days this time (previously I had done 5, but it didn't work out this week).
1 28 oz can of Wal-Mart great value crushed tomatoes, mixed with 1 clove of crushed garlic, a 1/2 tsp of Penzey's pizza seasoning and a tsp of EVOO.
Sorento full milk mutz, shredded.
Cooked for 7 1/2 mins at 500 degrees on a pizza stone
This one is the cheese pizza for the kids. But the adults (sorry, no pics) had a sausage and pepper pizza. I took some fresh italian sausage from a local butcher shop peeled the casing of the link, and broke into small pieces and partially cooked before adding to the pizza. Then, I sliced some green pepper on the mandoline.
Any comments on technique? Personally, I'm completely satisfied..but wanted to see if anyone had any pointers on my technique/recipe.