Once again a continuation from my previous post here http://www.pizzamaking.com/forum/index.php/topic,7997.0.html
As I mentioned, this pizza was enjoyed the most. I think its just a preference that everyone loves Thin Cracker Style Pizza's rather than my personal preference Thick Style Pizza's.
I found that this one didn't come out as best as I would have wanted it to. It wasn't crispy. The underneath did not char like how the picture is in your post.
Let me run you through the Dough Making Process.
1) I started with combining IDY, Flour and VWG. The amount of VWG pushed the flour into High Gluten Flour Category.
2) I then dissolved Salt and Sugar in water. (The water was straight out the tap so it wasn't too cold and neither too warm)
3) I added the water mixture to my Stand Mixer Bowl.
4) With the flat beater attachment on speed 1 I slowly added flour a table spoon at a time.
5) I kneaded with the Beater Attachment for approx 2 minutes, basically till all the dough gathered from the sides of the bowl and formed into a single dough ball.
**I did notice that at this stage the dough did not form into one dough ball but fragments of the dough lay around in the bowl.
6) Upon removing the Beater Attachment, I added in the oil to the dough ball and attached dough hooks which I then kneaded the dough ball for 4-5 minutes on speed 2.
**I managed to combine the little fragments of dough with the largest dough ball after adding in the oil.
7) The dough ball I ended up with was very nice, smooth and not too sticky but more towards the tacky side.
8) I placed it in a air tight container which I then left in a room in my house where there wasn't too much sunlight and not too drafty but warm enough to ferment the dough at a moderate speed.
9) The dough was left to ferment at room temp for about 19 hours.
10) When I opened up the container after 19 hours, the dough was just as you described yours, very soft, pillowy, bubbly and delicate.
11) I sprinkled a little bit of bread flour on my counter top and placed the dough on the flour. I then threw a little bit of flour on the top side of the dough. I started with hand stretching it but the center began to thin out quicker than the outer edges so I used a rolling pin and rolled it out the rest of the way. Surprisingly it didn't stick to the rolling pin as I would have expected it to.
12) I then brushed the top of the pie with oil and turned it over onto a foil (I used light foil) and brushed the other exposed side with oil
13) I then pre-baked it for about 5 minutes on 220 Degrees C. Upon removing it from the oven I noticed the underneath was just started to get very lightly colored brown spots. I then waited for the pie to cool and then covered it to prevent it from drying out
14) Unfortunately I was not going to bake it in my oven. I was going over to a friend who has convectional oven compared to my conventional oven.
14) From the time the pre-bake took place (Which was in my conventional oven) till the time I baked it at my friends place was approx 2.5 hours.
15) It was baked on 220 Degrees C for approx. for about 7-8 minutes.
**Would there be any significant difference if I add the oil to the water rather than adding it to the dough before the final kneading process with the dough hooks.
I know for sure that somewhere along the line I went wrong which caused the pizza not to come out as crispy and cracker style as I wanted it.
With regards to my next attempt which should be in a few days time, it wont be possible for me to achieve a 24 hour fermentation, and this is puerly due to timing. Since I do most of my pizza making attempts on weekdays, it makes it even more difficult. Would I experience any real problems if I leave it for about 2-3 hours less than 24 hours.
Please advise on how to correct this the next time round
Looking forward to hearing from you