Incorporating some new techniques

[charbo]

I got a fairly good shot of my latest pizza, so I thought I’d make a post.  The dough is 20% refined flour, including some VWG.  Hydration is 81%.  The whole wheat is home-milled hard white winter wheat.  I think winter wheat tastes a little better than spring wheat.  I used some techniques mentioned in prior discussions this year, including late addition of oil and high speed C-hook kneading a la Bastianich.  I now have access to an old KA mixer.
Levain:
   30g AP starter @ 100% hydration
   127g (1 cup) WW flour
   104g (3.5 fl oz) water
Soaker:
   254g (2 cups) WW flour
   64g (half cup) AP flour
   16g (2 tbs) VWG
   265g (9 fl oz) water
   1 and 1/8 tsp salt
Final Dough Assembly:
   All of the levain
   All of the soaker
   14g (1tbs) oil
Procedure:
   Mix the levain and soaker the night before baking.  (I don’t use a lot of salt, and put it all in the soaker.  Those who use much more should probably save some for the final mix.)  Hold at about 75°F overnight.  In the morning, cut the levain and soaker into many pieces, lightly dusting with flour.  Add them to the mixer with the oil.  Mix at speed 1 for a minute, and then scrape the hook down.  Repeat at speeds 2 and 6.  Turn out on a floured board and knead until tight.  Set aside under cover.  After about 45 minutes, execute a stretch and fold; and then round.  Hold for several hours at an average of about 60°F.  About 2.5 hours before baking, elevate the dough to about 75°F.

   The dough has a good balance of strength and extensibility.  The crust is very flavorful.

[RockyMountainPie]

Charbo,

Thanks for the detailed post.  Your crumb on that pizza looks great!   Is the crust more chewy or crispy?

--Tim

[norma427]

Charbo,

I agree that crumb looks great.  I like the use of a soaker, the levain and the use of the WW flour.  Great job! 

Norma

[charbo]

Thanks.

The crust is moderately chewy.  It doesn’t have enough gluten to be definitely chewy.  It doesn’t have enough oil to be tender. 

It’s not very crisp.  It’s a high-hydration dough that I cook at only 450° on a perforated pan.

My goal is a very thin, crisp exterior with moderate overall chew.  My success varies.