Peter - my 14 cup Cuisinart Food Processor came in yesterday... still waiting on my scale to arrive (I think weighing the flour & water will really help me...) question... using this recipe...
last night I made up my dough (seemed a little too dry & I had to add about an extra ounce of water - but I think that is because when I measured the flour... without a scale... I may have had a little too much)
it all came together & I then put it in a plastic bowl & plastic lid, covered it a in light covering of olive light oil... and left it just at room temp (about 75 degrees), looked at it this morning after 12 hours... it looked like it has about doubled... I plan on baking tonight ... is my process with this recipe & letting it sit out at room temp for 24 hours ... OK? Is this the best, short of a proofing box? If not what would you recommend? Should have I done otherwise & put it in the frig.?
I plan on baking right on my pizza stone... preheating the oven to 550 for 30 mins & then turning it down to about 475 & baking for about 8 - 9 mins.
Have read like hundreds & hundred of post... here on the forum... have really been enjoying... but I may be mixing some post up with others... when I came up with above... hope it's close to right
Can't wait to get my scale (arrives tomorrow)... now I just need to figure out the best way to handle the dough after I make it... have bought the best of fresh herbs, olive oil, cheese & other ingredients... looking forward to making my best pizzas so far tonight...
Vegetable (Soybean) Oil (3.5%):
367.25 g | 12.95 oz | 0.81 lbs
132.21 g | 4.66 oz | 0.29 lbs
3.67 g | 0.13 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
6.43 g | 0.23 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp
12.85 g | 0.45 oz | 0.03 lbs | 2.83 tsp | 0.94 tbsp
4.41 g | 0.16 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
526.81 g | 18.58 oz | 1.16 lbs | TF = 0.07
263.41 g | 9.29 oz | 0.58 lbs
Note: Pizza size entered into the tool = 13"