Paul, thanks for the recipe calculation...I will have to buy that scale sooooon!

After many pies, I have modified this recipe...

4 3/4 cups unbleached bread flour (1 lb. 8.5 ounces)
1/2 cup whole wheat flour (2.8 ounces)
1 rounded tablespoon kosher salt (about 4 t)
1 teaspoon instant yeast (level)
1 tablespoon sugar (I prefer sugar to honey)
1 1/2 tablespoons olive oil
2 cups water ( may need 1+ tablespoons of add. water) Dough should be more sticky than tacky.

I mix the dry ingredients then add oil and water mixing with a large fork. Next I get my hands dirty...and continue to mix the ingredients. When well mixed, I allow the ball of dough to rest 5 -15 minutes to hydrate the flour. Finally, I knead for up to 5 minutes, divide into 4 or 5 balls and store in sandwich bags sprayed with olive oil. Ferment the dough in a fridge. Overnight works fine, in my fridge 2-3 day fermentation is best. I have gone to a week but I prefer 2-3 days.

Remove dough from fridge 1-2 hours before baking. My dough is baked on parchment paper on a stone in a preheated 500+ oven for a minimum of 30 minutes. My oven bakes the pizzas in 6.5-7.5 minutes.

This message has been edited. Last edited by: Steve Petrone,

Steve, if you divided the dough into 4-5 balls approx how wide would the individual pizzas be?

Paul, a recent batch of dough weighed 46.6 ounces that I divided into 5 balls @ 9.3 ounces each.

I have a real newbie question - hope I don't offend anyone.

What is a "peel"?

Thanks
Ken

Ken , a peel is a metal or wooden paddle . Flat with a handle that is used to shuffle pizza's in and out of an oven. You stretch out your dough on top of the peel after putting flour or corn meal on the peel to help the dough slip off the peel easier when putting in the oven.Then construct your pizza on the peel, using small jerks the pizza should slide off and into the oven

Thank-you very much Paul!
I will purchase one this Friday.

Ken

Ken, I have found it easiest to use Parchment paper to bake on instead of flour or corn meal. It slides just fine and no mess.

So place your dough on the parchment paper and build the pie then transfer the paper and pie with the peel to the oven....

I guess I cheat, I usually just go to the local pizzaria and buy the dough. But this weekend I'm going to try to make the dough and fresh mozerella with my daughters. That is of course if I can shovel the grill out.

Try the overnight fermentation. Make the dough one or two days in advance and place in the fridge. Pull it out two hours before cooking. This helps the dough reach its full flavor potential.