I finally got down to doing this recipe this last weekend. It was long overdue but finally done. Here's my Adventure so to speak of each and every step I did and my thoughts on what problems I encountered.
NB : I had measured each and every item on a digital scale exactly to the T.
The flour I had used in my recipe was White Bread Flour. The amount of protein in the flour is 11.7G per 100 Grams Uncooked (This was whats on the packaging).
This is the recipe I used as per Petezza Reply.
Here you are:
Note: Bowl residue compensation = 1.5% (the nominal dough weight = 7.2 oz.)
Vegetable (Soybean) Oil (4.27199%):
Dry Non-Fat Milk (2.35155%):
|126.82 g | 4.47 oz | 0.28 lbs|
70.45 g | 2.49 oz | 0.16 lbs
1.13 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
1.11 g | 0.04 oz | 0 lbs | 0.2 tsp | 0.07 tbsp
5.42 g | 0.19 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
2.38 g | 0.08 oz | 0.01 lbs | 0.6 tsp | 0.2 tbsp
2.98 g | 0.11 oz | 0.01 lbs | 2.07 tsp | 0.69 tbsp
210.29 g | 7.42 oz | 0.46 lbs | TF = N/A
Different people prefer different types of yeast. If IDY is easier for you to find, that is fine.
1) I started out with measuring my water. I placed the water in a bowl. By the way the water was not hot and not ice cold but just between warm and cold.
2) I then added my IDY with the water and mixed thoroughly. I let stand for a few minutes while I mixed the balance of the Dry Ingredients.
3) I mixed the flour, salt and sugar together separately. I left out the Dry milk completely.
4) I then added all the dry ingredients to the Water and IDY. I kneaded with my Hand Mixer fitted with dough hooks for approx 4 Mins on speed 2. Once all the ingredients mixed properly, the dough was a little scrappy. I used the advice of XPHGMR and poured in a little oil at a time simultaneously hand kneading the dough for about 7-8 Mins.
5) To my surprise the dough formed a neat Smooth Cohesive Ball. I weight it and even more surprised when It weighed exactly 7.2 OZ. U guys are extremely accurate with you'lls measurements.
6) I then rolled the dough out to approx 7 Inches with a rolling pin. I quickly oiled my pan. I didn't use nearly as much oil as was called for. U can say maybe about 7-8 tea spoons. It just about covered the bottom of the pan.
7) I placed the dough in the pan and stretched it towards the edges of the pan. I tightly enclosed the pan in a packet and left it outside at room temp to rise for approx an hour. I then placed it in the fridge for the rest of the day, night and part of the next day. Exactly 24 HRS later, all anticipated and excited, i was ready to bake. I quickly mixed some sauces together (Nothing really special as I was more concerned to get the crust correct, the sauce will be another adventure all together). I topped the pizza with sauce, Cheese, Green Peppers, Green Chilli and sliced tomatoes. At this stage i was unexpectedly disturbed so I enclosed the pizza again in the packet and placed the pan in the fridge again.
I took it out from the fridge about 1/2 an hour later and popped it into my preheated oven which was set at 210 Degrees Celsius. I baked it on lowest rack for about 8-10 Mins and then moved it to the very top rack for about another 5 Mins. I will have to admit that I was in such a hurry to taste the damn thing that I rushed and took it out of my oven before its time.
Never the less the underneath was quite done and have to admit extremely crispy. Just the way I wanted it. Now comes to the main test. The inside of the crust. I took the first bite and have to admit that I had really mixed feelings. I found it soft like how I asked for it to be so this time there was not too much dough like my last attempt. But there was something missing in this recipe. For 1 I found the salt a bit less so I will be sure to add more the next time.
THE MAIN THING THAT I WAS LOOKING FOR WAS NOT THERE. It was not as chewy as the one I buy from that local pizzeria in my area. I also found it a Teady Weady bit bread like. The inside was very crummy but soft. My comparison to the one purchased from my local pizzeria is that the one I made had some nice texture to it but still didn't come close. To be quite honest I would say that I am 60% there. Just need to get it to be more Chewy, Less crummy on the inside of the base and less bread like characteristics.
Once again my description of the Local Pizzeria's Pan Pizza is as if an entire block of mozzarella check is melted and then left for about 5-6 minutes after to cool a bit and then eaten. That's hour chewy the pizza is. Mine was not like that. In fact it was very crummy that it began to break when I was lifting it out of the pan.
Petezza and all u other experts out there, what suggestions can u offer. I don't know what was the gluten level in the flour that I used. I contacted many of my local flour manufactured to inquire on purchasing High Gluten Flour but would you believe it that none of them sell. Not 1. I then searched around for VWG and guess what. No where to be found. What other suggestions can u guys give for me to add to the recipe above to make it more chewy.
Also i know this is a long shot, but would anyone know the process of Extracting the VWG from the flour. I was thinking that maybe I can extract it my self and use it in my next attempt.
Really looking forward to hearing from someone soon.
** Excited as hell to try again **