Well I just ordered that pizza turner in an earlier link and also a12" Bamboo peel. Supposed to arrive Wed, and I am hoping da boss is up to helping me figure out some dough by the end of the week to maybe make some pies in the new gadget.
Anyway, I've posted my pizza dough formula a bunch of times in various places, but never here in the recipes forums. So, here's my version of pizza dough......
Formula for 1x280g dough ball. This should give you an 11-12" pizza depending on how thin you get the dough when you open it. The 00 flour REALLY makes this dough super silky and easy to work with, so it's worth the effort to find it if you can.......
171g Flour (50/50 All Purpose, and 00 flours)
104g Water
4.8g Salt
3g Olive Oil
.25g ADY
NY style dough recipe. Can be modded in a few different ways, by flours, ratios and hydrations.
Base recipe of which i've cooked over 30 pies to get to this stage on the E6, using a 3/8" A36 steel plate, 14.25" x 16", seasoned over time with cooking oil. all versions of pizza have been cooked on an aluminum screen with an approximate cook time of 4-5 minutes, and 1 minute to 90 seconds decked onto the steel directly for browning the bottom all with a dome temp around 450-500, steel temps at the corners of 550-650F.
feel free to mod this, take notes, and report back your findings, please...
Larry, are you way deep in the “cocktail hour”.
Your wife will be giving instructions and making sure the dough is right!!!
You’re a good cook but, when SWMBO is on scene, follow directions!
You’ve been down this road before, you’ll be fine as long as you listen!
I have enjoyed a couple single malts tonight. But this will not be happening on "cocktail night" since I only partake on weekends But yes I will follow directions
But yes I will follow directions