After doing many months of experiments on a pizza I called the "Hybrid Reinhart", I thought I had done all I could to come up with a simple, delicious pizza...at least according to my likes. So, my thought was to try something totally different.... I started with a 62% hydration dough, using the same percentages of yeast, oil, and honey as the "Hybrid Reinhart".
Olive Oil (2%):
|1235.62 g | 43.58 oz | 2.72 lbs|
766.09 g | 27.02 oz | 1.69 lbs
6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 5.49 tsp | 1.83 tbsp
24.71 g | 0.87 oz | 0.05 lbs | 3.53 tsp | 1.18 tbsp
2082.02 g | 73.44 oz | 4.59 lbs | TF = N/A
347 g | 12.24 oz | 0.76 lbs
I added the water, yeast, salt, oil and honey to my Kitchen Aid bowl and whisked together. I then added the flour (KABF) and used the dough hook in my hand to combine the ingredients very roughly. Then I mixed the dough on stir for 4 minutes......let the dough rest 5 minutes....and then finished the mixing for 3 minutes on stir plus 1/2. (This is all taken directly from the Reinhart instructions.) Finished dough temp was about 82 degrees. Immediately scaled, balled and refrigerated. I've used the dough from day 2 to day 7, reballing the dough balls the day before usage, and taking doughs out to warm up 1 to 2 hours prior to baking.
This dough is even better than the Hybrid Reinhart and it really shows in the texture. While the pizza is crisp enough to stand out on it's own when holding an edge, the crust yields very easily to the tooth, with no chewiness, and is a delight to eat.
The following is a typical result: