Glenn,
The weather turned cooler here outside of Dallas so I decided to give your recipe a try. In so doing, I cut your recipe in half, to make just one 14” pizza, but I otherwise made the dough and pizza pretty much as you described. Because of my smaller dough batch size, I kneaded the dough for about 25 seconds rather than the 40 seconds you used for your larger dough batch size. I used the Harvest King flour and the Classico brand of light olive oil. I used a thickness factor of 0.10. Since you did not use a bowl residue compensation, I did not either.
Using the Lehmann dough calculating tool at
http://www.pizzamaking.com/dough_calculator.html, I came up with the following dough formulation:
Flour (100%):
Water (45%):
IDY (0.30%):
Salt (1.5%):
Oil (8%):
Sugar (1.5%):
Total (156.3%):
| 279.22 g | 9.85 oz | 0.62 lbs
125.65 g | 4.43 oz | 0.28 lbs
0.84 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
22.34 g | 0.79 oz | 0.05 lbs | 4.96 tsp | 1.65 tbsp
4.19 g | 0.15 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
436.41 g | 15.39 oz | 0.96 lbs | TF = 0.1
|
Note: Water temperature used was 105 degrees F; the finished dough weight was 15.25 oz., and the finished dough temperature was 90.6 degrees F; room temperature was around 82 degrees F
The dough as it came out of my food processor (a Cuisinart 14-cup) and shaped into a round ball is shown in the first photo below. The dough ball was lightly oiled and placed in a Rubbermaid container, which I covered loosely with a plastic lid. To monitor the rise in the dough during the fermentation period, I used the poppy seed application as described at
http://www.pizzamaking.com/forum/index.php/topic,6914.0.html. Using that application, I saw that the dough increased in volume by 42% during the first hour, about 95% after the second hour, 382% after the third hour, and 429% after the fourth hour. The 429% rise was the peak. The dough thereafter stabilized and started to recede very slightly until between 5 and 6 hours, when I decided to make the pizza. I had no trouble rolling the dough out to a 14” skin (I pressed the dough flat with my fingers and then used a rolling pin). The skin was dressed with a basic pizza sauce, shredded low-moisture part-skim mozzarella cheese, and Hormel pepperoni slices.
The pizza was baked on a pizza stone that had been placed on the bottom oven rack position and preheated for about an hour at around 525-550 degrees F. After seven minutes, I concluded that the pizza bottom would burn and turn black if allowed to bake any longer, so I removed the pizza from the oven after the seven minute bake.
The remaining photos show the finished pizza.
Overall, I thought the pizza turned out well. I tried to speculate what the pizza was like as I was making it but when I got down to actually eating it I could not relate the crust to either a NY style crust or a deep-dish crust. It reminded me most of a cracker-style crust. The slices were firm and rigid, and the rim was crunchy. In fact, I was reminded of saltine crackers when I ate the rim parts of the slices. The areas outside of the rim were still cracker-like but with a bit of softness. If I had to attach a name to the style of the pizza, it would be a “cracker-style” pizza. It was not thin and crispy with a lot of distinct layers, so I wouldn’t call it a thin and crispy pizza.
Peter
