I'm new to the forum and want to learn how to make great pizza at home. I've been lurking for some time and decided to start posting. I've made several attempts to make a New York Style pies with some success and need help from here. I made the following recipe last week using a Kitchen Aide mixer.
KA bread flour (100%), 12.75 oz. (about 2 3/4 c.)
Water (62%), 7.70 oz. (just shy of 1 c.), plus 1 T. (to compensate for the VWG)
Salt (1.75%), 0.22 oz. (about 1.10 t.)
Oil (1%), 0.12 oz. (about 3/4 t.)
IDY (0.25%), 0.31 oz. (between 1/4 and 1/3 t.)
Sugar, 0.07 oz. (about 1/2 t.)
I mixed the water with the salt first. Then slowly added the dry ingredients and mixed until I got a good consistency (about 3minutes or so). Then I added the oil and hand kneaded for about 2min. The final dough temp was about 80F +/- a degree. I then put the dough ball in a bowl covered and placed into a refrigerator fro 2 days. I then removed the dough from the fridge for about 1.5hrs and hand flattened and tossed into a 16" round. I added fresh tomato sauce and cheese and placed on a pizza screen on the top oven rack (preheated @ 550F for 1 hr) for 3 min, then transferred to a stone for another 5 min +/-. I want to attach a photo, but it won't let me add a hyperlink because I'm a new member. Does anyone know a way aroun that? The dough on the bottom was not as good (soft) as the outer crust, but was my best attempt so far. I want to acheive a crust similiar to Joe's Pizza, NYC.
Where do I go from here?