Hi All, As I am a newbie to PM, I didn't feel it was necessary to start my own topic, but I wanted to comment on my first experience with the pizza bible. Yes, it's been around for 3 years since he came out with his book, yes I've owned it for probably 2 years, but I finally tried it myself... ish. I bake in my home oven, typically with a stone on top and baking steel on the bottom. Oven goes up to 550 thank goodness.
As background, My hand-kneaded recipe for the past ~2-3 years has been the following 63% hydration:
500 grams flour (Robin Hood bread flour)
315 grams water- never cared about temperature
10 grams roland fine sea salt (blue top)
4 grams active dry yeast
1. Hand mix, flour & dry ingredients first, then water and knead together 2. Let rise for 20 minutes covered in plastic, 3. knead and portion to 4 dough balls (small personal size), 4. Rise 2 nights 5. bake after 48 hour rise... we liked that amount.
This worked well and we enjoyed, but then I purchased a kitchenaid mixer and wanted some guidance on proper pizza prep.
I went to Tony's intro/master recipe as the foundationbut because I didn't have diastatic malt or proper flours (Bermuda issues), I used his METHOD, but kept my ingredients/portions. The only thing i added was the 5 grams olive oil ... yum. I did follow his sequence, which as many of you know, involves temping the water, dissolving yeast before mixing, bulk fermenting overnight, and then only making 2 dough balls rather than 4. I didn't wait 24 hours before assembling the pies, but probably around 19 hours
I admit these were a lot of changes for me, but it was fun to align to a recipe like Tony's, and I know I have a lot of work moving forward.
1. Welcome new mixer and black residue on my dough beacuse of the new stainless steel! Googled it and all ok, although I tossed the first batch out of fear.
2. Loved Tony's recs for the hand-knead/forming of the initial dough ball post-mixer... This was quite satisfying and I was pleased with the texture of my dough and ability to follow directions.
3. 24 hours later: Not sure if my dough was too sticky as there was residue on my hands after the initial bulk ferment... should I have added more flour before the bulk ferment? I added not more than 1/8 cup throughout the initial kneading.
3. Cooked the pies at my friend's house... brought over my baking steel, dough scraper, semolina/flour mix, etc, and their oven only goes to 500 F but I was excited to try out the recipe. Hardest part was taking the dough out of the dough tray... as mentioned and echoing the sentiments from Tony.
4. I probably should have let the crust brown more on the bottom (FYI had no diastatic malt), but I turned the pie halfway through and also broiled at the end. 8-10 minutes cook time, not too worried about this part as it is easy to perfect along the way.
5. I had too much flour/semolina mix on the peel/bottom of the dough that the excess definitely fried up in the oven... need to be more confident about the staying-power of the dough rather than compensating with too much flour.
6. MUCH fluffier crust than I usually do(ugh), but the cornicone was nice (burnt a bit but not a bad taste) and there was a stable enough undercarriage...
Overall my taste testers enjoyed the two pies, and I'm ready to perfect the hydration of my dough... need more advice on #3, and will be able to work on the rest most likely!
Toppings for pie #1: tomato sauce, roasted eggplant, pepperoni, fresh mozz (moisture squeezed out).
Pie #2: Tom Sauce/Pesto Mix, Prosciutto, Roasted red pepers, fresh mozz (moisture squeezed out), topped with fresh arugula, oil, sliced parm
<follow at @SliceofFelicia on instagram where I try to document my pizza adventures>