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Author Topic: Ohio Valley style pizza - working on a crust  (Read 108 times)

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Offline bdal1

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Ohio Valley style pizza - working on a crust
« on: April 10, 2017, 11:38:07 PM »
I would like to resurrect a thread started in 2011 in regards to Ohio Valley / Steubenville / Western PA style pizza crust.
I baking in a 19X13.5 blue steel pan and i specifically bought one this size because it perfectly fits into my oven.

I've been using this recipe for a few years and it is a little off, not as crunchy as I would like.
Flour (100%):     566.65 g  |  19.99 oz | 1.25 lbs
Water (67%):     379.66 g  |  13.39 oz | 0.84 lbs
IDY (.33%):     1.87 g | 0.07 oz | 0 lbs | 0.62 tsp | 0.21 tbsp
Salt (2%):     11.33 g | 0.4 oz | 0.02 lbs | 2.36 tsp | 0.79 tbsp
Total (169.33%):    959.51 g | 33.85 oz | 2.12 lbs | TF = 0.13195

I pulled a recipe from this thread and converted for my pan.
https://www.pizzamaking.com/forum/index.php?topic=15736.0

Flour (100%):    445.12 g  |  15.7 oz | 0.98 lbs
Water (65%):    289.33 g  |  10.21 oz | 0.64 lbs
ADY (.5%):    2.23 g | 0.08 oz | 0 lbs | 0.59 tsp | 0.2 tbsp
Salt (2.4%):    10.68 g | 0.38 oz | 0.02 lbs | 2.23 tsp | 0.74 tbsp
Sugar (2%):    8.9 g | 0.31 oz | 0.02 lbs | 2.23 tsp | 0.74 tbsp
Total (169.9%):   756.26 g | 26.68 oz | 1.67 lbs | TF = 0.104

I will experiment and report back.

Any input would be greatly appreciated.

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