Hey everyone. I see this thread is a bit old, but I just finished reading the entire chain of messages and am fascinated by it all. Especially the level of dedication by Pete and Norma who haven't even ever had a Jet's pizza before! Thanks to you both.
I'd like to try using the formulation by Segfault on reply 161 http://www.pizzamaking.com/forum/index.php?topic=8247.msg164370#msg164370
because he seemed to get the best result of a crispy crust. I ordered a 10" x 14" pizza pan from Detroit Style Pizza (http://detroitstylepizza.co/detroit-style-pizza-pans/
) and am waiting for that to arrive, but in the meantime I thought I'd simply try cooking it in my Lodge Iron Skillet.
Anyway, I have a question on the process for how you're supposed to make the dough with the results on those formulations. Ahamric posted the steps of what he did in reply 171 : http://www.pizzamaking.com/forum/index.php?topic=8247.msg170815#msg170815
After he mixed the dry ingredients with the water and had a lump of dough, he said he oiled it and sealed it in a container for 5 hours. This seems to perhaps be what Norma does every time she makes an attempt also? What is this step for? Is it simply to let the dough rise?
Then he moved it to the pizza pan which was coated with the corn oil. Stretched it out to fit the pan and covered it for an hour and 15 minutes. I assume this also is to let the dough rise?
I'm new to this whole cooking with yeast thing, so I'm just wondering if I can get some clarification on what the process should be? It seems like I could just roll out the dough immediately after I make it and let it rise in the pan. Or let it rise in the mixer bowl first, and then roll it out and put it in the pan and cook it. Is it necessary to let it rise twice?
Also, I bought some Instant Dry Yeast. Does the rising process change if I use Active dry yeast in my formulation instead?
Sorry for the noob post. Once I figure out what I'm supposed to do, I'm eager to post some pictures of my attempt!