Greetings!
Although I just recently registered, I have lurked here for several years, and have learned a lot from the information on this site. I really want to say “thank you” to everyone who so freely shares what they know. This place has been extremely helpful in getting me closer to the perfect pizza.
This pizza is from Sunday, I hope the links work.
16 Inch
12.55 oz KABF
7.9 oz Filtered Water
¾ t IDY
1t Fine Sea Salt
1t Light Olive Oil
1t Raw Honey
Thickness factor of .105.
Water, salt and honey in the bowl. Sifted flour with IDY, added and mixed, then oil added and mixed. Six minute dough hook knead with my KA, and then a few folds by hand. Oiled very lightly and placed in a covered glass bowl for 24 hours in the refrigerator. Two hour counter rise, then easily stretched onto a screen. Two minutes on the stone on lowest rack of preheated 550 oven. Three on the top rack, and then I slid the pizza from the screen, to the stone for an additional two minutes.
This was kind of a garbage pizza for the boy, but it tasted pretty good!
(http://i43.tinypic.com/2127qdh.jpg)
(http://i44.tinypic.com/34gkf3s.jpg)
