Originally posted by Davydd
If that is your pizza on pizzamaking.com you may have already surpassed me. I don't pretend to know pizza like those guys over there. I've never weighed flour and water and don't even know if I am using the right yeast.
We will have our kitchen back intact Monday so may get back in the groove.
Davydd- no, those are not my pizzas on pizzamaking.com! I do post on that website, and have learned alot from them! However, many of them are far more into all of the percentages, dough hydrations, and bowl compensations than I ever will be! I don't have a digital camera, so I don't upload pictures of my pizzas. Lucky for you, though, as I'm sure my pizzas would be every bit as "almost" as good as yours! I made pizzas again tonight. Hey- another Saturday, another pizza- right? In case you or anyone else is interested, here is the dough recipe that has become my favorite- it is from pizzamaking.com.
20 oz King Arthur Bread Flour by weight- I use Gold Medal "Better for Bread" flour, instead.
12 oz filtered water by weight- I use bottled water- don't use tap water!
1.5 tsp Morton Kosher salt
3 tsp honey (raw white preferred but normal honey works fine- I use cheap Wal-Mart honey)
1 tsp ADY- Active Dry Yeast
makes 2-14" pizzas at .1076 thickness factor. (I make 2-12" pizzas with this recipe.)
Combine flour and salt together. Warm filtered water in microwave until hand hot (105-110F) and stir in honey until dissolved. Add ADY (Active Dry Yeast- the type of yeast that is the most readily available in grocery stores) and wait until it is frothy- about 5-10 minutes.
Combine all ingredients in your mixer. Mix 5 minutes on low, using the dough hook. Autolyse (cover the mixing bowl, and let rest 5 minutes), then mix on #2 for 5 minutes. The dough should clear the sides of the mixer but not the bottom. Place dough in oiled bowl, cover and refrigerate for 24-48 hours. (I've used this recipe 2X- the first time, I refrigerated it for 24 hours, the 2nd time for 48 hours- 48 is by far best.) Let the dough raise on the counter until it is room temperature- app 60-65F. Then turn out on floured surface, work into 2- 12" circles, then add toppings, cheese, etc, and bake on either a pre-heated stone or screen at 500 degrees.