My KA Pro 600 came last week, and the first pie I tried was Pete-zza's NY recipe, having done them 4-5 times before by hand. I was baking for a friend this past weekend using Pete-zza's 12" recipe, with the addition of 1 teaspoon of brown sugar & KA bread flour in place of the KASL.
Lehmann recipe for one 12-inch pizza
Flour (100%), KASL high-gluten, 7.15 oz. (1 1/2 c. plus 2 T.)
Water (63%), 4.50 oz. (between 1/2 c. and 5/8 c.)
Salt (1.75%), 0.13 oz. (a bit over 5/8 t.)
Oil (1%), 0.07 oz. (a bit less than 1/2 t.)
IDY (0.25%), 0.02 oz. (1/6 t., or about 7 pinches between the thumb and forefinger)
It was cold fermented for 26 hours, and rose to room temp. on the counter for 40 minutes. I stretched it onto a 12" screen, topped with pureed San Marzano tomatoes, Trader Joe's mozzarella & their spicy sausage. Baked in a preheated oven for 7 minutes @ 550.
It seems that his oven is not as hot as mine, or I did not preheat it long enough, but I opened the oven door, saw that it was not as brown as I usually have mine @ home and considered leaving it in for another minute, but the tomato sauce & cheese were bubbling and some people on our floor walked by asking themselves, "Wow do you smell that?" I looked at him, he looked at me, and I couldn't let the guy suffer for another minute.
Initial thoughts: it wasn't brown or crispy enough as I liked, but it was fully cooked and the bottom felt leathery.
First bite: very light & airy with a slight chew, similar to a fresh out of the oven sourdough.
It's nowhere near as crispy/crunchy/chewy as some of the pizzas I see the veterans on this board make, but it was a very beautiful pie that I received $5 bucks for lol (I'm a student)
, so I'd like to thank all the contributors on the NY board, because I've learned so much from lurking this past year, especially to Pete-zza the man himself.
SMD
