Earlier this month the black hole of time that is this thread swallowed me for...hours? Anyway, really great info in here to get started on DSP, and I've made a few batches so far that everyone has been happy with.
I haven't strayed far from the base formula yet, and I'm using 10"x14" Lloyd's pans in an Ooni Volt (surprisingly, it actually fits one of these!).
Here's my recipe for 2 dough balls (~515g each):
100% | 592g KABF
70% | 414g H2O
1% | 5.9g ADY
2.5% | 14.8g Fine Sea Salt
1% | 5.9g LDMP (strength unknown -- gasp!)
My current "procedure" with some commentary (of course open to feedback here):
1. From weighed chilled water (~35-40deg F -- not being exact here yet), take a portion and heat up to 100-105F. Stir in ADY and let rehydrate for ~10min. I should probably just simplify and buy a pound of SAF IDY, but I've got a few packets of these to go through first.
2. Mix chilled water, ADY solution, and flour in spiral mixer on lowest speed until just combined. Allow some absorption to happen for 8-10 min. [Is this autolyse necessary or helpful? Unsure, but perhaps it reduces mixing time.]
3. Start mixer on low speed, add salt and LDMP. I've been playing around with the speeds here, but generally trying to keep it low and slow (0-3 on a Spiralmac). My dough temp typically ends up in the high 70's and the ambient temp has been about 75F each time. I run the mixer until the dough has largely detached from the bowl and is beginning to look smooth'ish. The last couple of times the dough ball has started to ride up the hook a little, despite operating it in the downward direction. Total time varies from about 6 min when I ran it at Speed 6 for the second half and maybe more like 12-14min when I run it Speed 0-3 throughout.
4. Empty dough onto oiled work surface and do what is probably more similar to "slap & fold" a few times and form a ball. The dough feels pretty good coming out of the machine and doesn't seem to me to require a lot of work on the bench. However, I need to be more intentional about choosing a stretch & fold method and becoming more proficient about it. Rest under cover for ~1hr.
5. Apply thin layer of Crisco on each pan bottom and sides, followed by <1Tbsp olive oil spread in each pan bottom.
6. Divide dough ball in half, forming one ball for each pan.
7. Patiently, work each dough ball in its pan with the dimpling method to gradually spread to sides & corners. Alternate between working each one. I could probably give some more rest time here. It's possible that the oil layer makes this slightly trickier compared to just Crisco alone, which is what I started with.
8. Cover pans and leave to ferment. With an ambient temp of ~75F, these were always fermenting faster than I expected and ready in about 5-7hrs. Sorry, no pictures, but I felt they were ready when pillowy without having too many thin bubbles on the top.
9. At some point, prep cheese mix. Per pizza:
215 Grande ECB (shredded) + 54g grocery store muenster (small cubes) + 54g grocery store sharp white cheddar (home shredded) = 323g total
10. Prep sauce. I initially made a cooked sauce with a bunch of ingredients, but it just reminded me of pasta sauce, so I just went a fresher and brighter tasting route: Bianco through some combo of food mill to remove seeds, food processor, and strainer to chunk it up. Some salt and some basil added. Only warmed, not cooked in preparation for topping after bake.
11. The Bake:
a. Preheat Ooni Volt to 550F for ~25 minutes.
b. After applying cheese and putting the pan in to start the bake, I adjust the Ooni to apply mostly bottom heat. I think because of the cold mass of the pan/dough/cheese, it can't actually maintain 500F in the oven this way, but I let it go for a bit as my way of avoiding parbaking.
c. At some point the temp LED is blinking 400F, so at 10 min or so I kick the temp back up to 500 and the top starts heating and baking the cheese. Because I had some fresh mozz gifted to me to use up (thank you, and sorry!), I waited until the cheese blend was about two-thirds of the way through baking with some brown spots, pulled it out to rip some fresh mozz onto it, and then put it back in for maybe two minutes.
d. Sometime before the fresh mozz turns into soup, I pull the pizza out, de-pan it, rack it, and apply sauce, grate parmesan, and tear some fresh basil on it. Elapsed time including the placement of the fresh mozz was close to 18min the last time.
I'm surprised every time these pizzas pop out of the pan very easily, because when I initially tried DSP a couple years ago with a not-Lloyd's pan, it was a disaster.
This pizza was really delicious. Frico was crunchy and salty, the cheese blend is working, the olive oil gives some nice crunch to the bottom that I wasn't initially getting with just Crisco, and I'm initially pleased with my simplification of the sauce. The dough itself is more airy than it looks in these pictures, but it could be lighter.
The circular elements of the Volt make it more challenging to evenly crisp the bottom all the way to the corners, though nothing was necessarily too baked on the bottom even if it looks a little dark in spots. I have a baking steel and should try it in my full-sized oven, but the Volt is convenient and has a nice level of heat control for now.
I appreciate everyone's contributions to this thread, and imagine I'll be making some tweaks next time around.
