I'm not sure how long it's been since I last baked pizzas in the home oven. Seeing all the great pies coming out of the home oven, I decided to give it a go as well.
These were 70/30 HG/00 pies with 5% starter and 0.3% IDY, 71% HR, and cold fermented for 2 days.
I was experimenting with hand kneading on this dough and ended up taking the dough to window pane before cold fermenting. I know I'm not suppose to do that right?
Does anyone really buy into this though?
Dough was bulked in the fridge overnight for around 6 hours. Then divided and reballed. Okay, so I know that I am also not to reball dough that has been cold fermented, but do I really believe in that? Well I'm not sure.
1st one baked with a stone temp of around 500 without the top burner/broiler going.
2nd one had a bit more bench flour stuck to the dough, baked with a stone temp of closer to 600 with the top burner going.
Both pies were rimmed against the broiler to finish. Interesting that I got 2 different looks based on the baking technique.
They were both crusty (1st one more so) and a bit chewy. More so than I normally go for, but still very good. I think it could have been kneading to window pane or reballing. Next time, I'll keep the same technique except do a really light reball after the cold fermentation. Maybe just 2-3 turns of the dough at most.
Comments and suggestions appreciated.
Oh yeah, the 2nd pie is suppose to be a buffalo chicken pizza with scallions.