I'm trying to master the pizza dough thing and it is a work in progress. Having a difficult time getting the dough just right. I believe it is a combination of not enough kneading, incorrect ingredients and pizza maker issues.
This weekend tried a couple different recipes. First one was a 3 day cold ferment, the next one was a beer dough and the last was an emergency dough.
Here's the recipes:
100 %, Bread flour, 7.15 oz. (202.03 g.), (1 1/2 c. plus 2 T. plus 5/8 t.)*
63 %, Water (at around 100 degrees F), 4.50 oz. (127.65 g.), (1/2 c. plus 2 t.)
1 %, Oil, 0.07 oz. (2.03 g.), (a bit less than 1/2 t.)
1.75 %, Salt (table salt), 0.13 oz. (3.55 g.), (a bit over 5/8 t.)
0.4 %, IDY (instant dry yeast), 0.03 oz. (0.81 g.), (a bit over 1/4 t.)
Total dough weight = 11.88 oz. (336.66 g.)
Thickness factor (TF) = 0.105
The Beer Crust made with Landshark Lager. 1 Day cold ferment
Flour (100%): 206.63 g | 7.29 oz | 0.46 lbs
Beer(60%): 123.98 g | 4.37 oz | 0.27 lbs
IDY (.3%): 0.62 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (1.75%): 3.62 g | 0.13 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
Oil (.5%): 1.03 g | 0.04 oz | 0 lbs | 0.23 tsp | 0.08 tbsp
Sugar (.5%): 1.03 g | 0.04 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
Total (163.05%): 336.91 g | 11.88 oz | 0.74 lbs | TF = 0.0772
And the Emergency Dough
High-gluten flour, 11.80 oz. (about 2 1/2 c.) FABF
Water, 7.70 oz. (about 1 c.) (about 65% hydration)
IDY, 0.20 oz. (1 1/2 t.)
Salt, 0.20 oz. (3/4 t.)
Olive oil (light), 0.12 oz. (3/4 t.)
Thickness factor (TF) = 0.10
I used ADY in place of the IDY.
Results:
Dough#1 flavor of the dough was good. Kind of hard to work with and would not stretch. Under crust was hard and too crispy. Probably due to the CI pizza pan I used.
Dough#2 Much better crust. Great flavor. Under crust not crispy enough due to cooking on a regular pizza pan. Need to get a pizza stone.
Dough#3. Terrible. too dry and flaky. could not work with it. Into the trash.
