Okay, guys. I think I'm going to make the dough tomorrow so it'll be ready by the time my oven is fixed.
I don't have a kitchen scale or measuring spoons, so I'm going to be ball-parking this.
I'm looking to make 2 dough balls, so for the sake of ease I think I'll be using
3 cups flour (about 360 grams)
1 cup water (236 grams)
IDY: .18 to .19%
I "think" that puts me between 61 to 65% hydration, and I think I'll be getting about 300 gram dough balls...maybe a little more so I might take off a little chunk of dough and then split the remainder in half.
1. First and foremost, impressions of this? Think it'll be okay?
2. Secondly, how should I measure out the proper amount of yeast, and can anyone give me an estimated yeast amount for that percentage (grams, ounces, teaspoons)? I imagine this will be the hardest part to get right. Also, a recommended amount of salt would be helpful.
3. Finally, how do you all store your yeast, especially after a package is open. I bought a thing of Redstar quick rise IDY and I'm pretty sure the pouches are about 7 grams. I had 2 unopen ones sitting on the counter for about a day, but then I put them in the fridge. Is this okay? Also, how should I store after I open a package?
- Also, I should be bulk fermenting the dough, correct? How would you mix this if you're hand kneading/mixing? Should I do frequent autolyse and resting periods? Any pictures of what the dough should like around the 8 day mark would be great, too.
Any help would be appreciated...I'm looking to get those awesome blisters and flavor!
PS. What mozz did you use on those pies, gluten boy?