Pizza!!

Pizza!!

So I’ve been really getting into making pizza lately. I came across an online forum, www.pizzamaking.com that is full of people that are crazy about making pizza. I’ve decided to start Pizza Fridays so I can perfect my Pizza making skills. So the people on this forum are crazy, they are like pizza scientists when it comes to the dough and it’s rubbing off on me. Let’s just say for my dough today I used the dough calculator to calculate my recipe based on thickness factor and dough hydration. Here’s my recipe…

Flour (100%): 425.45 g 15.01 oz 0.94 lbs
Water (62%): 263.78 g 9.3 oz 0.58 lbs
IDY (.3%): 1.28 g 0.05 oz 0 lbs 0.42 tsp 0.14 tbsp
Salt (2%): 8.51 g 0.3 oz 0.02 lbs 1.77 tsp 0.59 tbsp
Oil (1%): 4.25 g 0.15 oz 0.01 lbs 0.95 tsp 0.32 tbsp
Sugar (.5%): 2.13 g 0.08 oz 0 lbs 0.53 tsp 0.18 tbsp
Total (165.8%): 705.39 g 24.88 oz 1.56 lbs TF = 0.11
Single Ball: 352.69 g 12.44 oz 0.78 lbs

I made my dough tonight. I measured the flour and water by weight. I mixed the water, yeast, salt, and sugar together. Then I added about 80% of the flour and mixed that together and let that rest for about 15 minutes. Then I added the oil and the rest of the flour and mix it in. After the dough came together I kneaded it by hand for 8 minutes until it was smooth. I weighed out two dough balls that I stuck in the fridge in Tupperware with some oil on them. I’m cold fermenting them in the fridge for 24 hours then tomorrow I’ll let them rise at room for about 2 hours. This is the first time I’ve made dough like this and it looks damn good so far. I highly recommend measuring flour by weight. So if you wanna get crazy with some pizza, go to www.pizzamaking.com I’ll post my finished pies tomorrow. Oh yeah, and my name on the forum is “Pizza!!”