Itís been a long time since I last posted here.
I trust you are well.
I am so happy to announce I have finally got a PIZZA SCREEN
Yipeeeeeeeeeeee.Excuse the excitement but I'm sure you understand how much of anxiety there was in getting this Screen.
I had to literally bend over backwards to get my hands on the darn thing
Anyways, after purchasing a 13 Inch Screen, I had to attempt this, one more time.
The recipe and method from start to end is to follow.
Using the Expanded Dough Calculator and a Thickness Factor of 0.13642, I came up with the following formula
|Flour (100%): Water (56.5%): IDY (0.28%): Salt (1.75%): Vegetable (Soybean) Oil (7.3%): Sugar (4.2%): Total (170.03%): ||306.44 g | 10.81 |
oz | 0.68 lbs 173.14 g | 6.11 oz | 0.38 lbs 0.86 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp 5.36 g | 0.19 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp 22.37 g |
0.79 oz | 0.05 lbs | 4.93 tsp | 1.64 tbsp 12.87 g | 0.45 oz | 0.03 lbs | 3.23 tsp | 1.08 tbsp 521.04 g | 18.38 oz | 1.15 lbs | TF = 0.1384663
*** I kicked up the Protein of my flour from 11.7 to 12.7 by adding in 4.84g VWG.
1) I started out by adding the sugar and salt to cold water and stirred thoroughly to dissolve.
2) I then added oil to the water mixture.
3) In a separate bowl I had already measured out the flour + VWG + IDY
4) Using the beater attachment, I added my flour mixture to my water mixture. In about a minute and 20 sec, the dough wiped of the sides of the bowl and
formed into a nice ball. I was very surprised at this stage because the dough was not very sticky like previous attempts. It was almost as if the kneading
process was done already
5) I then attached my Dough Hooks and kneaded for +-6 Minutes. The dough ball was soft and smooth.
6) I hand kneaded for a minute into a round, even smoother ball.
7) I took the dough temperature at this time and it was 79.9 Degrees C
I put the dough into a container, placed 2 poppy seeds 1 inch apart and placed it in the fridge uncovered for about 20 minutes.
9) I then placed a plastic over the container and poked a small hole through it and placed the container back into the fridge, right at the back.
10) After sitting for 49Hrs in the fridge, the poppy seeds moved 1.57 Inches apart which I think is almost 3 times the size.
11) Unfortunately I wasn't ready to use the dough as I fell ill on that day.
12) I thought the dough wouldn't hold up for another day so I removed it from the container, shaped it into a small ball again and then set it back into the
container and back into the fridge.
13) After 12 hours of re-shaping it, the poppy seeds were about 1.32 inches apart
14) After 21 hours of re-shaping it, the poppy seeds were about 1.496 inches apart. I was ready to use the dough at this stage.
15) The dough was removed from the container and placed on my counter top. I covered all exposed areas of the dough with the Dustinator and left it at room
temp for about just over an hour.
16) I rolled the dough using a rolling pin to about 10 inches and then hand stretched to a further 13 inches. The dough handled pretty well though it was
springing back a little but I overcame that by letting the dough rest for a while.
17) I then placed the skin on the screen. I did spray the screen with Cooking Spray.
18) I topped the dough and baked on 240 Degrees Celsius for +-10mins.
Overall I was happy at the fact that I had finally completed the attempt successfully unlike all my previous attempts.
I found the crust well crisped something I had never attained before using the stone.
The thickness of my base was not consistent throughout but I would say it varied from 0.7Cm towards the middle to 1.1Cm towards the rim.
I haven't ever tasted Pappa Johns before so I didn't know what to expect but I am glad I tried it to finally get a feel of exactly how it's done and the
taste of it. The Pizza overall was OK. I found that the taste of the base was not very flavourable. Is there no way of kicking up the flavour of the base?
I forgot to mention that I tried the sauce recipe as well. I used La Belinda canned tomatoes with tomato juice ( http://www.imcaspa.it/products.html
). I measured out of the can the required
amount of tomatoes in grams. I threw in a little bit of tomato juice. I added in all the other ingredients and then blended everything together into a
sauce. I found that my sauce was a light red colour. The taste was very sourish. I think the correct term would be acidic. Can you advise me on what
tomatoes are best to use for sauce? I would love to get my hands on San Marzano but I donít think it would be feasible.
Just as protein content in flour is an important piece of info, what important information should I look out for on canned tomatoes?
Lastly and I will open up a new post for this and I humbly request your assistance Petezza.
I am looking for an Authentic Italian Pizza so to say. The thickness of the crust should be around 0.3 - 0.35CM. The rim can be slightly thicker but not
necessary. The base of the pizza should have a little bit of flavour to it. If you can please point me in the right direction, I would be really grateful.
Really really looking forward to hearing from you