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### Author Topic: Any guesses how this will turn out?  (Read 1620 times)

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#### PizzaEater

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• Posts: 124
• I Love Pizza!
##### Any guesses how this will turn out?
« on: April 02, 2006, 05:29:24 PM »
2 - 13 inch  NY Style pizza's, .105 thickness factor

High Gluten flour 100%
Water 63%
3/4 TBls. olive oil
1 1/2 tsp kosher salt
1 tsp sugar
1 tsp IDY

Kneaded 5 min in Bosch Univeral stand mixer, 30 hrs. in the frig, bake tomorrow night in 550 deg. oven on unglazed quarry tiles.

#### Pete-zza

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##### Re: Any guesses how this will turn out?
« Reply #1 on: April 02, 2006, 06:13:49 PM »
Dave,

You didn't indicate the amount of flour you used, but if your math is correct I would estimate that you are using around 16.58 ounces of high-gluten flour and 10.44 ounces of water for the two 13-inch dough balls. If I'm close, then the oil logs in at 2.25%, the salt (if you are using the Morton coarse Kosher salt) at 1.5%, sugar at 0.85%, and the IDY at 0.65%. If these numbers are about right, then I don't see any reason why your pizzas shouldn't turn out fine.

If your numbers are materially different, let me know.

Peter

#### PizzaEater

• Registered User
• Posts: 124
• I Love Pizza!
##### Killer Pie Tonight
« Reply #2 on: April 03, 2006, 06:53:08 PM »
Made my best pie to date this evening.

2 - 13 inch  NY Style pizza's, .105 thickness factor

Flour   100% (All-Tumps High-Gluten 50111)
Water   63%
Oil   2.2%
IDY   0.63%
Salt   1.5%
Sugar   0.8%

Kneaded 5 min. in Bosch Universal stand mixer, 30 hrs. in the frig, bake tomorrow night in 550 deg. oven on unglazed quarry tiles.
I think one of the main problems I had was kneading too long.  I had been using longer knead times called for in other recipes, however most of these were using a KA type mixer.  I believe the Bosch is more efficient, hence my reasoning that I was over kneading.  Anyway this is the pie I have been searching for.  Sorry no pics, it didn't last that long.

« Last Edit: April 04, 2006, 08:35:54 AM by PizzaEater »

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