Two hours from mixer to paper plate

[Pie@MileHigh]

Per a Frank Giaquinto story in one of Norma's vids talking about a bad batch of dough and needing to make more dough fast, I wanted to see how quickly I could make a pizza from flour to plate. Came in at two hours to the minute from mixer to plate, ~2.5 hours total work time.

[Pie@MileHigh]

Reheat slice

[9slicePie]

Looking good.

Btw, I really appreciate the fact that you posted various shots/angles of the pizza (including the BOTTOM CRUST).

[Pie@MileHigh]

Looking good.

Btw, I really appreciate the fact that you posted various shots/angles of the pizza (including the BOTTOM CRUST).

Thanks, 9Slice... so many different characteristics make up an enjoyable slice, I try to get pics that represent how it came out. Think the bottom remained kind of pale because I baked on screen the whole time. Tried to slide it off the screen a tad too early and dorked it, so just left to finish on the screen.

[Zeeth]

Great looking pizza to me!
Only thing just from the pictures is maybe a more structured crust, a bit less hydration? or maybe just cooked a bit more so the whole piece is supported when folded. Looks a LITTLE droopy.
I still want a bite.

[Pie@MileHigh]

Thanks, Zeeth. To droop or not to droop, that is the question. I’ve always been a bit more partial to a slice you have to fold to keep from drooping and dripping as you go for that first bite. That said, this particular pie could probably have used a bit more color on the bottom.

[Chicago Bob]

Did the bare crust rim turn leathery once this pizza cooled ?

[Pie@MileHigh]

Did the bare crust rim turn leathery once this pizza cooled ?

Been a little bit since I made that one, but not that I recall. Was tasty enough right out of the oven that the average pizza consumer would be happy enough with it and chowed all the leftovers without noticing it being particularly tough.

[morpheus305]

Recipe for the dough?

[Pie@MileHigh]

Recipe for the dough?

Hey Morpheus. Here you go.

75g of SD starter. (Mines a little thick so estimated 40g flour to 35g of water)
260g of HG flour
150g warm water ~90°
1g IDY
5g salt (what's life, or pizza, without a little salt?)
3g Barley malt syrup (swap a couple grams of sugar)
4g olive oil

Mixed the starter into the water added syrup, then added flour with IDY already mixed in to the mixer. After flour moistened, I drizzled in the oil.

[foreplease]

Did you use any salt, Dean?

[Pie@MileHigh]

Did you use any salt, Dean?

Good catch, foreplease. Yeap 5g. Missed it when I was transcribing from my notebook. Will adjust recipe accordingly.