I'm going to be making 4 pizzas tonight. Two slightly different doughs. They were basically Lehmann dough to start, but I've been playing around. I wanted to put my routine and baking percentages down so I could get some critiquing. I had some decent ad some failed attempts in the past, but my current recipe looks alright.
Here are my %'s-
Flour 100% 575g
Water 63% 362g
Oil 1.0% 5.75 1.28 tspn
Salt 2.0% 11.50 2.39 tspn
IDY .60% 3.45 1.14 tspn
I made two balls from this and two balls at .4% IDY. The Lehmann dough calculator put me at 551g of flour for a 15" pizza, but I upped it to 575 to try today for a larger rim. This is my first time increasing the dough from 551.
I am currently using=
*Flour- Pendleton High Gluten Flour I recently switched from KA BF. (I cannot do a link since I'm new, but go to Pendleton Flour Mills to read up. I use the unbleached, "power" high gluten, they say 13.5% protein, which is less than their whole wheat which is 14%... Maybe I should try whole wheat...They also have a "big spring" which is 14.5%, but I didn't see it at the Cash n Carry)
*Tap water (I need to get bottled, but haven't... Edit: Thought I'd mention that for those who don't know WA state has some really good tasting tap water, in fact I prefer it to bottled for drinking purposed, it's all glacier fed...)
*I used extra virgin olive oil, even though the Lehmann calc suggested against, with good results last time. I'd love to know why not... This is another change for the future.
*Morton Kosher Salt
*fleischmann bread machine yeast from Fred Meyer (Kroger) Should be an IDY, I believe. I hope to get IDY from Sams Club sooner of later.
*Weigh out flour, add yeast (now using volume measurements converted since I don't trust my cheapo scale for 0-5g weights) mix in bowl.
*Weigh water, I've been using a varieties of starting temps, I used 87 on my .4% IDY batch and 95 F on my .6% batch to increase the finished temp
*Mix water and salt in the Kitchen Aid with the whisk.
*Start pouring in flour about 1/3 cup at a time. I start with about 1/4-1/3 of my total flour, then more gradually add flour as it gets fully absorbed until I hit about 2/3 of my flour.
*At 2/3 I take off the whisk and go straight to the dough hook. I went up from whisk to paddle to hook and I found that it wasn't worth the effort to use the paddle. It wasn't on long enough to justify.
*I again gradually add the flour and scrape the sides of the bowl as needed. Once all of the flour is in, I will stop it from time to time to give get the dough off the hook and mix the flour and drier parts it isn't getting.
*Once all, or almost all, of the flour is mixed well I add the oil.
*Note, up to this point, and for the most part, I do all my mixing on 2/10. 1 just seems to slow.
*I let it knead for maybe 2-4 minutes.
*Here I take it off and hand knead for a while. Maybe 2-4 minutes, depending. I really don't have the "feel" down yet, so I am still growing as to how long I need to knead for. I use a little flour when kneading, but this dough hardly seems to need it.
*I part the dough, weigh it out, and knead a few more times.
*I've been using glass Pyrex bowls that have rubber lids. I spray olive oil in the bowls put the dough in and then lightly spray the top of the dough.
*I let it sit in the back of my fridge for varying lengths of time. This batch was made Friday morning and will be cooked Saturday evening. I've had them sit 2-3 days as well.
*Dough temps on completion were 70 for the dough that started at 87 water temp, and 76 for the dough I started at 95. This was in a 66 degree room. (I feel like I need hotter, but we'll see how she comes out.
*I am using a 15" stone, on the bottom rack, at 550 (unknown true temp, I believe my oven cooks hotter than what it says, it's from the 50's...
*I will let the dough sit out of the fridge for 2 hours with the tops off of their bowls, but I leave them in the bowls.
*I pat the balls into even circles, then stretch on the counter, then stretch on top of my fists, then toss a little bit, then stretch on the peel. I use some corn meal on the peel to prevent sticking, but I also like the texture it creates...
*I am using a homemade sauce, nothing special, hunts with salt, sugar, oregano, basil, garlic powder and onion powder.
*For tonight I will use the cheapest mozz from the store, but also 1lb of fresh mozz on its own pizza to see how it works.
* I'll do pepperoni (cheaper tonight) on most of them, maybe one will be more toppings (for the wife.)
*Oh, when assembling I put on three full tablespoons (kitchen, not measuring) of sauce, a sprinkle of kosher salt , a sprinkle of shredded parmesan, the cheese, and then another sprinkle of salt. Then toppings.
*In the oven being used I found that the pizzas cook for around 7 minutes, depending on how long you let the over reheat between pizzas.
There it all is, I'll do pizza and cross section pictures tonight.
Hey, I like your systematic style of experimenting, I do the same, though just starting. I'd love to hear your thoughts on my pizza, but my one simple question/request is, "What are the baking percentages you used for your favorite/best pizza yet?" And any specific ingredient changes you made if you think that was a factor. I'm just curious, and you have so many posts, it's hard to nail down your favorite. Thanks