Recipe is:
Flour (100%):
Water (63%):
IDY (.192%):
Salt (1.56%):
Oil (1.17%):
Honey (1.04%):
Total (166.962%):
Single Ball:
| 384.08 g | 13.55 oz | 0.85 lbs
241.97 g | 8.54 oz | 0.53 lbs
0.74 g | 0.03 oz | 0 lbs | 0.24 tsp | 0.08 tbsp
5.99 g | 0.21 oz | 0.01 lbs | 1.25 tsp | 0.42 tbsp
4.49 g | 0.16 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
641.26 g | 22.62 oz | 1.41 lbs | TF = 0.1
320.63 g | 11.31 oz | 0.71 lbs
|
I got a new oven right after Thanksgiving. It's a Frigidaire gas convection oven. It goes to 550, and I bake on a stone heated for 1 hour on the "roasting" rack.
The dough was made Thursday, allowed to come to room temp before shaping and saucing.
Sauce is Crushed tomatoes from Wal-Mart (Great Value) with ~ tsp of Penzey's pizza spice, ~ tsp of dried oregano, 3 cloves of garlic, pressed - a pinch of salt & red pepper flakes, and about a teaspoon of EVOO.
Cheese is Sorrento part-skim - shredded.
Baked for 6 minutes
