Hi from Romania, I have been following this thread for some time and I am very honored to be a member of this prestigious forum.
I started making pizzas with general recipes found on the internet and TV but was very disappointed, big chain pizza was like an impossible dream to reach, until I found this resource full of great information.
My current recipe is this http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217
, what I use differently is the flour and instant yeast, in my country flour specifications are by protein, I think it's 13 grams for type 550, I also don't have any ascorbic acid to experiment but I will surely buy for my next batch of doughs.My question is this, is it dangerous if I use 7 grams of IDY on 1000 grams of flour for a 3-6 days of cold rising ?
I have found this dough tastes bad if it isn't let to cold rise for at least 2-3 days, after that it's mouth watering, the taste and so crispy, it is amazing !!!
I used so much IDY because the package says so and now after I found it tastes sooo good I am afraid to change it, is this of any importance ?
I also found that rolling the dough with a roller pin kind of destroyes my oven spring for the outer crust, in one the pics I made a mini pizza hand made and I finally had a big crust.
My current oven is a Bestron DLD9016 1200W that says it goes to 450 Celsius, tried the pizza screen and pizza stone in the oven preheated for an hour but I don't get anywhere near as good results like I do with this little oven.I am also open to any suggestions of dough recipes and changes I might enjoy with my current setup.
Thank you for the great recipe Pete-zza.