I know this is an older post but thanks for posting your formula. I'm going to mix up that dough for tomorrow's dinner! How long did you ferment?
Any tips on shaping it? Do you still make it the same way or have you modified your dough over the past few months?
I used villaRoma's method shown in this video
http://www.youtube.com/watch?v=Wh_PDRlK1Js&feature=youtu.bedump, stir, and rest 1 hr
stir, rest overnight 7 hrs
stir, rest 3 hrs
stir, rest 2 hrs
stir, rest 2 hrs
divide into balls
rest 2 hrs
The last time I made this dough, I dropped the hydration to 85% which made it much more manageable. After you divide the dough into balls, keep a good layer of flour under and around them as they will spread while resting. For bench flour I use white bread flour. slight cheat
As for shaping, coat/dip the balls in flour and gently stretch the dough. Since it is very extensible it shouldn't take long to get it to the desired size. Gentle is key as it will rip...you can see an example in the cheese pie below. I think 14" is a bit large for this formula, at least with NY-style thickness.
For four 13.5"-14" pies.
100% 678 whole wheat flour
290.5 g of water
85%{
290.5 g of milk
2% 13.5 g of salt
2% 13.5 g of extra virgin olive oil
2% 13.5 g of honey
Not sure on % .21 tsp of IDY
pinch of vitiman C
(3% bowl residue)
total=1298 g
1 ball=324.45 g
Let me know how it turns out,
-Peter
Few pictures of the last batch from November.
