So, I made some pizzas the other day. The dough was kind of a hybrid between a New York thin crust and an American style crust. I dig Goat Cheese on pizza and this was no exception.
Assembly was as follows....
Dough> Olive oil and minced garlic> Caramelized onions> Mozzarella> Asiago> Sausage> Goat Cheese> Thyme
Dough Formula as follows....
Flour (100%): 377.65 g | 13.32 oz | 0.83 lbs
Water (62%): 234.14 g | 8.26 oz | 0.52 lbs
IDY (.5%): 1.89 g | 0.07 oz | 0 lbs | 0.63 tsp | 0.21 tbsp
Salt (3.0%): 11.33 g | 0.4 oz | 0.02 lbs | 2.36 tsp | 0.79 tbsp
Oil (3.0%): 11.33 g | 0.4 oz | 0.02 lbs | 2.52 tsp | 0.84 tbsp
Sugar (3.0%): 11.33 g | 0.4 oz | 0.02 lbs | 2.84 tsp | 0.95 tbsp
Total (171.5%): 647.67 g | 22.85 oz | 1.43 lbs |
TF = 0.101
Single Ball: 323.84 g | 11.42 oz | 0.71 lbs
Bonus cheese pizza pic!!!
Could you please drive up and cook me some of those pizzas? They look awesome!!
ReplyDeleteBrings back memories.......I was just telling Leeann how your pie crust is freakin' delicious. Can't wait to eat more of it soon. You still using Penzey's mix, or do you have a signature blend by now?
ReplyDelete