Hi guys, I have made this recipe, but with certain variations. I didn't get anything like the result Pete got
. Heres what I did, If you don't understand something, let me know please:
I made some variations to the recipe.
The quantities of ingredients used where the same, however, the qualities of ingredients were not.
Flour: used a brand called San Blas, with 11 % protein (can't find a higher protein content in my city, even in major supermarkets)
Water: purified water at 104°F
Yeast: Instant yeast. Brand: Saf Instant (the happy baker logo)
Oil: olive oil extra virgin. Brand: Great Value
Salt: table salt. Brand: Fina (local)
Sugar: i guess its normal sugar, a bit brown, with normal size crystals.
I keep my yeast in the fridge, for longer life purposes, inside a small sealed plastic container, which is inside a black plastic bag. My fridge is at 48.2°F.
So I followed the mixing instructions. I did the mixing by hand, cause I dont have any mixing machine in this moment.
Dissolved the sugar and salt with the water first, inside a big metal bowl I have.
I started pouring the flour at the bowl, followed by a bit of oil, followed by a bit of flour, and so on, till all the flour and oil were used.
I got the dough to be a single mass, and at this point I opened a whole in the dough, and put almost all of the yeast inside. I sprinkled the remaining yeast all over the surface of the dough.
I kept mixing for like 2 minutes, and then started kneading by hand, using the technique in this video: (
), in which they used both hands. The intensity of my kneading was about 47 rolls per minute (like the rolls they show in the video, doing one roll per hand)
After kneading, for 8 minutes, I made the windowpane test, and wasn't very happy with it. Did the same test at minute 12, and I got a much better outcome; repeated the test at minute 15, and the outcome was the same, but the dough looked shiny and kind of stood its place when I let it rest to check its strength. So at minute 15 I stopped kneading.
Then I shaped the dough into a ball and placed it in a sealed plastic container, without any holes in it, and without any oil, for exactly 5 days in the fridge at around 48°F. This ball weighed 600 grs.
When I got the dough out, it had at a temperature of 46°F. It looked very opaque, and it looked and felt "hard", cause I pressed my finger against it. It didn't seem to ahve a lot of gases inside, and didn't smell any alcohol, not even a little. It didnt have much bubble circles either. It also looked kind of dry. I checked the bottom of the ball and it was more wet and shiny, the color was more white. The inside of the bowl had water condensation in it. Anyway, I let it rest inside the bowl at room temp, with I guess was about 82°F, but with the lid only placed on top, not sealed.
Meanwhile my gas oven preheated and was set to 572°F. (It has a stone floor)
After an hour of waiting, the dough had a temperature of 67.9°F. It was softer, the wet and shiny side was more wet and shinier, and the dry and opaque side was the same.
I stretched the dough using some flour of the same type to help me. It didn't tear appart. It wasn't that elastic, but it was extensible.
The stretched dough had a diameter of 14.56'', and 0.259'' thick (6 milimeters), at the rims, with the center being a little less thicker.
So I used a pizza sauce I had in the fridge, some cheese and pepperonis, and placed the pizza in the oven, at 572°F.
I waited for 8 minutes, checked the pizza and the crust was still white, the pepperonis had started to dry, so did the cheese and the sauce.
I waited for minutes more, at minute 12, and the crust was still the same, but the sauce, cheesed and pepperonis were starting to overcook.
I waited 2 more minutes, at minute 14, and decided to take the pizza out cause I didn't want the toppings to taste like ashes.
So, the crust I got, was way thinner thant Pete's, it was a lot more white. It barely rised in the oven. The final thickness of the rims had gone to 0.43 '' (1.1 cm), and 0.275'' in most of the center, even less in some parts. The rims were dry, and when you pressed them, the surface cracked.
I was expecting a thicker, less dry crust, with more flavour and bit more of "juice". I also wanted the crust to be way more crispy, how can I achieve that? I like really crispy crusts. I want it to be crispy with a brown color. How can I achieve my expectations?.Thanks for reading and for your time!