Tried the starter that was made first with rye-high-gluten, then with added gluten, which had bubbled over the day before. I modified a recipe that Warren had posted under Sicilain under his web site. I just wanted to try and see what would happen with the dough and modified recipe. I also wanted to try out all mixing by hand and the pizza stone.
The dough was all mixed by hand. The starter was added to some durum flour, AP flour, water, more vital gluten and extra IDY. The mixture was left to ferment for awhile. Next the final dough was mixed AP flour, Durum flour, water, oil, sea salt, and more IDY. Then incorporated into the starter and left to rest, again
I first thought about making another Sicilain pizza, but wanted to try the stone, so the dough was made round. It was hard to handle because it was a high hydration.
Used the durum flour Warren gave me. Will have to try out Bob1's durum flour the next time.
This pizza didnít turn out like I had wanted, but it was probably because I modified everything.
In conclusion, if I try this recipe again, I would put the dough into an oblong pan with oil. I really enjoyed mixing the dough by hand.
Used Starters rye-high-gluten-some-wheat gluten that bubbled over yesterday
added to this starter
starter 80 g
400 grams water
30 g durum flour
5 g vital gluten
330 g AP Flour
1/4 tsp. IDY
Final Dough mixed in with above ingredients
45 g durum flour
330 g AP flour
1/4 tsp. IDY
10 g sea salt
24 g olive oil
100 g water
mixed, starter with other ingredients, let set for 3 hours, mixed in final dough, let 3 more hours, formed ball, let sit for 1 Ĺ hr.
Baked at 450 degrees F