I made my first pie using the dough from my first post.
King Arthur 27.63 oz
water (62%) 17.13oz ( I used the cold water from the fridge filter)
IDY .86 tsp
salt 2.8 tsp
dissolve salt in water
add flour and yeast with hook on speed 2 for ~ 2minutes
let sit for 15 minutes
final knead on speed 2 for ~4 minutes
Well I tried to take the dough out of the bowl and and it very gooey and unmanagable. I had to add more flour so it wouldn't stick. I finally managed to split it into 2 balls (gobs) and placed them into containers.
The dough was cold fermented since Tuesday. I took the dough out 1.5 hours before cooking and used a screen in a 500 oven in the lower rack.
I ran the dough through some flour and stretched it out. Pressed the dough creating the outer rim and hand stretched the center. A lot easier than I expected as the elasticity was low.
Dressed with sauce made with Cento tomatoes (processor with 3 cloves of garlic, 1tsb dried oregano, 3 pinches of salt), 1.5 cups of Sorentto whole mozzarella cheese and Hormel roni.
Total cooking time was 14 minutes. While the pizza was good, the bottom crust was just a tad too overdone. The end crust was not poofey and pale, not golden as I expected.
Any idea on how to get the end crust golden?
Also, I noticed that I was using King Arthur all purpose. Should I be using KA bread flour?
Pics to follow