This is the entry in my Pizza Log for Pizza #5, tmy second cracker crust, in my attempt to better my wife’s favorite pizza. Wife says this was a 9 to 9 ½ out of a ten. It was probably the best pizza I have ever had.
Cook date: 18 Dec 2008
Dough: 2 – 15”” X 1/16 (.06)” dough balls,.
Dough Prep date: 17 Dec. 2008
Starting weight: 601.18 as per recipe/ 300.59 per ball
Ending weight: 592 g @ 296 g each by weight (1.6% residue left)
Flour: King Arthur Bread Flour: 387.24g/ 13.66 oz (100%)
Water: Arrowhead Bottled Spring Water @ 85º: 174.26 g/ 6.15 oz (45.%)
Yeast: Red Star Quick Rise Yeast: 3.6 g/ 0.13 oz/1.2 tsp/0.4 tbsp (0.93%)
Salt: Diamond Crystal Kosher salt: 4.94 g/0.17 oz/1.45 tsp/0.48 tbsp (1.32%)
Oil: Olive Oil – 30.98 g/ 1.09 oz/6.88 tsp/2.29 tbsp (8%)
Total: 155.25% 601.18 g/ 21.21 oz (TF=0.06/1/16”):
Single Ball: 300.59 g/ 10.6 oz
Recipe Changes: Dry mix flour, yeast and salt, then water, Autolyse, then oil.
AUTOLYSE: 20 min.
Air temp.: 72º
Table temp: 72º
Humidity: 44 %
Ending dough temp: 72º
PROCEDURE: In Kitchen Aid Pro 6 mixer with paddle, I added flour to the water and mix on low for two minutes. It becomes very thick and difficult to stir.
Autolyse (rest) for 20 minutes, bowl covered with damp towel.
With dough hook, I added yeast, mixed, salt, mixed, and drizzled in olive oil, mixed for three minutes then kneaded for 5 minutes. Some salt and/or yeast residue left stuck on bottom of bowl. http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Dough56.jpg
Dumped dough out onto floured countertop and shapped the dough into a ball and kneaded until depression popped back up, about a dozen times. Cut dough into two dough balls.
0656: : Coated each ball with olive oil and placed the dough in Zip-lock bags sprayed with olive oil Pam. Allowed the dough to ferment/rise in bags for 4 3/4 hours.
Changes: Use whisk to dry mix flour, yeast and salt, paddle to add water, Autolyse, hook to knead.
0656: Fermented dough in baggies on counter at 72º
0945: Placed on cookie sheet in oven with light on, door open at 85º.
1145: Placed in bottom refrigerator drawer @ 34º for about 29 hours.
Changes: Preheat oven with light on, door cracked, to 85º. Ferment dough on pan in oven.
PIZZA PREP: Pizza 5
1630: Removed Dough #5 from refrigerator and placed on counter to warm up. Left Dough #6 in refrigerator for Friday night.http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/DoughBall5.jpg
1730: Placed pizza stone on rack in middle position in oven and preheated to 550º: Measured out and prepared toppings, placing them in individual bowls.
1830: Flattened dough ball #5 by hand and rolled out to 1/16” thick. Forgot to dock again. Placed 14.75” pan on dough and trimmed to shape. Placed on floured and corn mealed peel.
Prepared ahead of time and apply in order.
8 oz of Chuck’s #3 sauce
12 oz of sliced Precious Mozzarella
1 cup purple onion thinly sliced into rings, placed on paper towel and nuked on high for 45 seconds to remove moisture;
2 cups sliced Portabella mushrooms, placed on paper towel and nuked on high for 1 minute seconds to remove moisture.
½ cup sliced black olives
4 oz of un-marinated artichoke hearts for Lori’s half of pizza
4 cloves of minced garlic. http://i214.photobucket.com/albums/cc141/ECRody/Pizza%205/Pizza5Topped.jpg
1840: Placed on pizza stone in 587º (shot with a lazar thermometer) oven and baked for 3 minutes
1852: Baked for another 2 ½ minutes. Top was done, maybe could have gone a little longer at 587 º, but not much. Removed from oven and placed on cooling rack for two minutes.
TOTAL COOK TIME: 5 ½ minutes
CHANGES: Bake at 500 so bottom of crust can cook longer to char a bit before top burns.
Curst edge was golden brown. Cheese at edge had started to brown. The tips of the artichoke hearts had just started to blacken. All toppings were cooked and cheese melted.
The bottom was thin, firm and just short of crisp and could have been cooked longer. Need to cook at 500 rather than 550 so toppings wont burn.
Crust was thin throughout, and held up pretty well, but was not crispy enough. Needs to be cooked longer, but this recipe, rolled out to 14.75” leaves a nice thin crust.
Crust: Not quite crisp enough, but not doughy. Taste was very good, chewy, the best so far..
Sauce: Chuck’s Sauce #3 is just about right. All of the flavors blended well together, nothing overpowered anything else. MAYBE tweak with a little more salt.