3 C KA bread flour
1 1/3 C water
1/2 t ADY
1/2 t salt
1/2 t sugar
Then he did this:
"Proofed the ADY in 1/3 C of water and all the sugar. Then added the yeast mixture to 1 cup flour and mixed for 3-4 minutes (Kitchen Aid dough hook setting #1). Rest for 20 minutes. Added salt, and remainder of flour. Mixed for 13-15 minutes. Rest for 20 minutes. Placed into tupperware with a few drops of oil. Then into the refrigerator for 2 days...bench rise for 3-4 hours. Made 2 12" skins, topped, then into preheated stone at 500. Cooked in 7-8 minutes. Light and airy, and yet crisp. "
Made me rethink my hydrations, and using active dry yeast altogether. So here's another variation; bumping up water, wheat germ & sugar, and increasing ferment time.
Makes 1 large size pizza, perhaps 14-16".
3 c bread flour
1 c water
1/2 c active sourdough starter (I use my LBB starter)
2 tbsp wheat germ
2 tbsp canola oil
2 tbsp sugar
2 tsp table salt
- Add all ingredients except salt to mixing bowl.
- Mix using dough hook for 2 min. Cover with plastic wrap and let rest for 20 min.
- NOW ADD SALT. Mix with dough hook on speed 2 for 8 minutes. Dough will be soft and sticky.
- Place dough in oiled bowl covered with plastic wrap. Let rest for 2 hour at room temp.
- Refrigerate dough in bowl for 24-48 hours.
- Remove dough 3 hours before baking.
- 30 minutes before baking, preheat oven to 550 degrees; make sure your pizza stone is in there.
- Dip dough in flour & shake off excess. On a very well floured board, stretch dough into shape.
- Transfer dough to parchment paper on rimless baking sheet (or parchment on pizza peel)
- Slide pizza into oven, on stone, located 2nd shelf from top.
- Add 1 cup hot water to broiler pan at bottom of oven.
- Add toppings and bake for 10 minutes, or until crust is browned as desired.
- Crust thickness (1=thin CPK, 3=normal PJ Dominos, 5=thick Chicago style): 3
- Crust rise (1=no bubbles/some bubbling/5=big bubbles everywhere): 3
- Crust crunch (1=eiscafe soft, 5=cracker hard): 2
- Crust blistering (1=no blistering, 5=clear, perfect blistering): 2
- Crust chew (1=not chewy,5=very chewy): 3
- Crust doneness (1=dough still raw, 5=browned and cooked through): 2
- Crust texture hole size (1=small, 3=med, 5=large): 3
- Crust texture hole regularity (1=even, 3=a little irregular, 5=very irregular): 3.5
- Crust browning: (1=pale/white, 3=browning, 5=chocolate brown): 1
- Crust sourness (1=not sour, 5=very sour):1
- Dough by comparison to #1 was pretty dry; didn't stick to mixer bottom.
- After 10 minutes, bottom was still pale, as though it didn't cook through, but it appeared cooked through.
- When stretching the dough, it stretched nice and thin, and bubbles were visible throughout, just didn't bake out correctly.
- Barely hints of sourness.
- Wheat germ added nice nuttiness, but subtle
- Crust was nice and tender
- Would need to re-do this recipe, as was too pale
For Next Time
- Rotate pizza 180 degrees after 1st 5 minutes.
- Perhaps add more water?
- Perhaps add less sugar, oil and salt?