Hello all,
I started my pizza making journey about a year ago after see an episode of America's Test Kitchen, bulk measurements (cup, teaspoon etc.) problems with consistency, launching and taste. I started researching and found this forum read many posts and started incorporating the recommendations. Gathered up the requisite tools, digital scale, stone, thermometer and started to experiment. Tried from 60% to 80% hydration, no oil, no sugar made the mistake of changing more than one variable at a time so it was hard to tell what the effects of the changes were. The stress from launching was always present, tried rice flour, "00", and cornmeal which I had the most success with. I tried the parchment paper and the stress is gone. I may invest in a wooden peel but since I am not in a production kitchen PP is not a huge cost factor and I can take my time to load the skin without worry. I have settled on the following percentages. I started at .111 TF and have worked my way down to .09 TF. This dough opened very easily hand stretching maybe due to the thickness I would like to try the .08 range. In the pictures below CF was only around 14 hours, out on the counter at RT for 1.5 before opening. Next batch I will get back to 24 - 48 hours CF and try to get a little more flavor to the dough. There is a slice place close to home and there pies are a lot thinner than what I am seeing at .09 am I correct NY slice is in the .08 or less range. Thanks for looking and any feedback.
Wade
Grams
Flour 100% 170.7 Caputo "00" Chefs Flour
Water (65%) 111.0
Instant Dry Yeast (1%) 1.7
Morton's Kosher Salt (2%) 3.4
Olive Oil (1%) 1.7
Total (169%, TF=0.09) 288.6
Single Ball (1 balls total) 288.6