Well, I made some cheese pizzas last night and was very please with the dough this time around. Here's the recipe...
Flour (100%): 422.64 g | 14.91 oz | 0.93 lbs
Water (63%): 266.26 g | 9.39 oz | 0.59 lbs
IDY (.4%): 1.69 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Salt (2%): 8.45 g | 0.3 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Oil (1%): 4.23 g | 0.15 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Sugar (.5%): 2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.9%): 705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
Single Ball: 352.69 g | 12.44 oz | 0.78 lbs
I used 90 degree water to make the dough and added the IDY straight to the flour this time. The dough temp when I finished kneading was 76 degrees. The dough went into the fridge for about 16 hours. Now for the gross part, I used my bathroom as a "proofbox." I have a small 1/2 bath that I opened up the heat vent all the way and shut the door, the ambient temp was about 76 degrees in there. Don't worry, the bathroom was not used while the dough was in there I let the dough rise for about two hours and it got up to 62 degrees. The dough stretch nicely and was pretty easy to work with.
I definitely got the rise and airiness that I was missing last week, best crust that I've made so far. I roasted a head of garlic and mixed that with olive oil for the "sauce." I topped that with shredded asiago, fresh mozzarella, and goat cheese. I finished it with some EVOO, salt and pep, fresh thyme, freshly grated nutmeg, and some freshly grated parmesan after it came out. Pretty frigging delicious IMO
Here's a link to some more pictures.
http://s624.photobucket.com/albums/tt326/jw31990101/Cheese%20Pizza/
That looks awesome. are you making a couple of these doughballs at a time or what? seems like a lot of work for one pizza.
ReplyDeleteThat recipe is for 2, 12inch pizzas. Enough for dinner and lunch for both of us. It's not bad, if I had a stand mixer it would be a lot easier.
ReplyDeleteI want to eat that!!!! That sounds freakin awesome Jeff. Good job. That's what Bobcat Chow is all about. With that kind of dedication we'll take this blog straight to #1.
ReplyDeleteJeff, while I cannot post my own recipes (do I sound bitter about it?), I can comment and will continue to do so until someone decides that I am also unqualified to comment. Until then, that pizza looks BEYOND fabulous! My mouth was literally watering. Did it taste as good as it looks? Making the dough in our house might be a little gross (only one bathroom) but I am definitely going to talk Chris into it!
ReplyDeleteThis looks awesome...I am a huge fan on cheese pizza...I don't have a scale though, how accurate do you think you need to be with the ingredients? Looks like you've got it down the 1,000th decimal place, I think I'll be able to eyeball that right?
ReplyDeleteLeeann, I'm pumped that you left a comment, as long as I'm an author on Bobcat Chow your comment privileges will never be revoked, and maybe, just maybe after a long arduous campaign, I hope to get you posting rights! Honestly, the pizza was pretty frickin good! I think it could have used a little more roasted garlic though. Haha, bathroom dough is not a must, I am just a cheap ass and I have the heat set on 66 degrees. The dough will rise best at 70-75.
ReplyDeleteBrian Simpkins in the house! What's up man? You don't need a scale, but since I've been using one my pizza has been a lot better. The flour is the trickiest, everything else you can easily measure without a scale. Google "proper flour measuring technique" to get the best way to measure flour by volume. In the recipe that I have listed above it is probably 2.5-3 cups flour and about 1 cup of water.
ReplyDeleteNot much man,Chris told me about the site so I had to check it out..seems like a good idea to post recipes and pictures of the final products...the pizza really looks good, I'm gonna give it a shot..i'll be putting some up on here, just don't think they'll be as precise as yours!
ReplyDeleteYeah, I've become obsessed lately. I've instituted Pizza Fridays. I think I'm going strong 3 weeks in a row. It's all because of www.pizzamaking.com
ReplyDelete