Hello forum members:
Long time lurker, first-time poster. Thanks to everyone for all the pizza tips I've learned along the way. After trial and error, I've had some luck w/ the "Lehman recipe". Making 1 at a time was a hassle tho, so I tried a x4 recipe from feelingfoodish.com. Supposedly it's a scaled up version of the lehman dough but didn't taste/rise/brown like normal. Here's the recipe (tho I did 2.5 sugar & let CF for 55ish hrs rather than my usual 3 days, which seems best for flavor):
6 cups flour, 28 oz (796 grams); 2 1/4 cups water 17.4 oz (493 grams or mls); 1 tspn (1 tsp) instant dry yeast (3.5 grams); 2.5 tspns (2.5 tsp) salt (15.6 grams); 2 tspns (2 tsp) sugar (7.8 grams);1 tablespoon (1 tbs) olive oil (11.8 ml)
1) Does this look like a good scale up of the regular dough? Was confused by the calculator in terms of adding thickness, residue, etc., and it didn't match this x4 recipe. This x4 was convenient but kicked my food processor's behind, so ideally a x3 recipe would be better. Does anyone happen to have the x2 or x3 already calculated?
2) I'm wondering if I had reversed order & started w/ dry ingredients and then added water to the processor, might that have been better? It bunched up at the top and wrapped around the spinning piece. As someone w/ no baking ability, I've been trying to follow the order of ingredients from this forum, so any feedback would be appreciated.
3) I just noticed my idy expired in Oct '19, which could explain the lack of rise, I suppose, although i used this yeast 2 wks ago and pizzas were good. Since my canister says "refrigerate after opening" but has been sitting in a cabinet, I'm surprised any of my pizzas have worked (and that I'm alive) TBH. Re buying yeast: Are there any advantages to packets vs the glass canister of red star quick rise?