Well, after all the bread making - not that I have put that on hold! - I thought it's time to get back to some pizza making.
As some of you know I have checked out some different flours lately, mainly for the Tartine breads. I tested the Central Milling Co.'s Baker's Craft flour with exceptional results and followed Bill/SFNM's recommendation on the Giusto's Artisan Bread flour.
Both flours have returned fantastic results in terms of breads. Last night I thought why not combine them at equal amounts, make a pizza dough and see how the pies turn out. I loosely followed Scott R's Bosch mixer dough formula found here:http://www.pizzamaking.com/forum/index.php/topic,11900.0.html
By loosely I mean that I made a couple of minor adjustments to his original formula, mainly to the hydration (60% instead of 59%) and the IDY amount (0.2% instead of 0.1%). Everything else I kept the same. That includes the mixing times, rest times and fermentation times. However, I also added 1% of brown sugar to aid browning/coloring since I had trouble in that department for awhile now. I'm not sure, though, if sugar is actually needed because the flours have so far returned an amazing coloration. But that was for bread and under different baking conditions and times. Anyway, we'll see how that goes...
The dough will be ready to go tonight, just in time for Monday Night Football (Go Niners!). Each dough ball is 350gr. for a 14" pie.
641gr. CM/Giusto's 100%
384gr. Water 60%
16gr. Sea salt 2.5%
6gr. Oil 1%
6gr. Brown sugar 1%
1.2 gr. IDY .2%
The dough came out of the mixing bowl very silky in feel, very smooth to the touch and was very easy to handle. I almost forgot what that feels like after all the high hydration bread doughs.
It was easily divided and shaped into individual dough balls and refrigerated overnight. I'll be taking the dough out of the fridge around 6pm and give it an an hour and a half to come to room temp.
Here's a shot before they went into the fridge. I'll take more pics and crumb shots tonight.