My daycare provider cancelled on us today so I had to stay home and take care of the baby. The wife said, "don't make a pizza today! take care of the baby! you get too distracted"
Well, the baby sleeps a lot - so here's what I made. Don't tell her
It was last minute so I was noodling around the Lehmann dough emergency thread and I found this 14 inch Papa John's clone recipe formulated by Pete-zza.
Flour (100%):347.76 g | 12.27 oz | 0.77 lbs - I used king author bread flour.
Water (56.5%):196.48 g | 6.93 oz | 0.43 lbs
ADY (1.5%):5.22 g | 0.18 oz | 0.01 lbs | 1.38 tsp | 0.46 tbsp
Salt (1.75%): 6.09 g | 0.21 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp
Olive Oil (6.56213%): 22.82 g | 0.8 oz | 0.05 lbs | 5.07 tsp | 1.69 tbsp
Sugar (4.36023%): 15.16 g | 0.53 oz | 0.03 lbs | 3.8 tsp | 1.27 tbsp
Total (170.67236%): 593.52 g | 20.94 oz | 1.31 lbs | TF = 0.136
I mixed the dry ingredients, proofed the active dry and then mixed it all together (while slightly kneading it). I put it in the oven (the top oven which was not preheating) along with a cup of boiling water. It was cold in here and a room temp rise would have been trouble.
After ONLY an hour of rising I pulled it out and kneaded it some more. Then put it back in the top oven for about 15 min of rising.
The bottom oven was preheated to 550 (which turns out to only be 500 degrees) with my pizza stone for 2 hours.
I wanted to be crazy today so I sauteed some garlic, spinach and tossed in some rotisserie chicken in a frying pan. I added this mix on top of the mozz cheese.
Lastly, I brushed some olive oil onto the rim.
Results: It was a very nice dough! My only problem is the lack of flavor that I normally enjoy with my 24 hour fridge rise Lehmann doughs. I assume this is b/c of the quick 1 hour fermentation - am I right? The consistency was awesome and the sugar in the dough really brought out some color. It was light, airy, and crunchy on the bottom.
Here are my pics: