Here's a 70% hydrated dough that was NOT originally intended for use as a Pizzarium style dough, but as a high hydrated NY style dough. Here's the formula I used:
985 gms AP flour (9.8% protein) + 15 gms VWG = 1000 gms flour
685 gms water
20 gms EVOO
17 gms non iodized salt
4 gms fresh CY
I mixed the flour & VWG together, then added this to the water. Once all the flour particles were hydrated, I gave the dough a couple loose folds and left it alone to autolyse for 25 minutes.
Next, I moistened the CY with 5 gms of water to form a paste, which I spread over the dough. A couple minutes of kneading followed by a couple stretch and folds, then I added the salt, giving the dough 5 more stretch and folds.
I then added the oil, which was incorporated throughout the dough by kneading and several stretch and folds. The doughball went into an oiled ss bowl, covered with clingfilm and into the fridge where it bulk fermented for 4 hours. Next, I divided and balled 4 ~260 gm doughballs. There was a bunch of leftover dough, which was used for the pie below. I didn't weight it, but it was around 475 gms or so. I was going to make a Sicilian style pie but ended up making a pizza insalata
- salad pizza.
The first two pics are of the parbaked dough - topped with EVOO, a little tomato sauce and a light scattering of mozz as well as some cubed mozz.
The rest of the pics are of the final pizza insalata
, topped with rocket, thin shaved carrots, thinly sliced red and green bell peppers, cherry tomatoes, fontina cheese shavings, parma ham and EVOO. You CAN have your salad and eat it too!
OK, showing myself to the door now...