My last many DD pies have been based on BTB's (final?) formulation from page 25
of this thread. The only change is that I use VCB's dough weight instead, since I prefer something a bit thinner. For example, where BTB's recipe would call for about a 570g dough ball for a 12" pie, VCB's recipe is around 400g.
This weekend, I did a little something different. I bumped up the hydration level to 50%, inspired by VCB's recipe, and I did my own twist of using 2% IDY instead of 1%, just to see how the flavor and baking behavior would go.
Formulation for one 12" pie:
Olive Oil (6%):
Corn Oil (12%):
|232.49 g | 8.2 oz | 0.51 lbs (*80/20 blend of AP & Semolina = 186 AP and 46 Semolina) |
116.25 g | 4.1 oz | 0.26 lbs
4.65 g | 0.16 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp
2.32 g | 0.08 oz | 0.01 lbs | 0.42 tsp | 0.14 tbsp
14 g | 0.50 oz | 0.03 lbs | 3.1 tsp | 1.03 tbsp
28 g | 1.00 oz | 0.06 lbs | 6.2 tsp | 2.07 tbsp
14 g | 0.50 oz | 0.03 lbs | 2.95 tsp | 0.98 tbsp
3.50 g | 0.12 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
415 g | 14.64 oz | 0.91 lbs | TF = I dunno, .095-ish, maybe...
I used 100o
F water, and with that much IDY, it doubled after about 75 minutes. I punched it down and put it in the fridge and punched down again about 75 minutes later. It stayed in the fridge for about 18 hrs total before being brought out an hour before baking. One more assembly note: I used 12 oz of cheese total (8 mozz and 4 provolone).
The dough was great to work with. This is my new hydration level, hands down. The yeast also imparted some extra flavor, and the dough had great baking action. That being said, I prefer the more complex flavors and digestibility from a longer ferment, so next time I'd probably go with cooler water and/or 1.5% IDY and a good 36-48 hr ferment. This is an area of experimentation for me, personally.
Turned out awesome. Check out the pics below. Many thanks again to BTB and VCB for the great recipes and inspiration.