The first pizzas from our new place in Lyall Bay.
For those interested in such things…
Yeast: 0.2% (active dry yeast, 1/2 tsp.)
I made up a 2 Kg batch of dough, so flour: 1154g; salt: 21g; yeast: 2g (1/2 tsp.); water: 808g.
1154g flour (115g stoneground white/stoneground wholewheat 1/2 & 1/2 + 1039g strong white flour – or, just use all strong white flour, it works fine.)
1/2 tsp. active dry yeast
743g water @ 25.5C
Mix together in a large bowl. Once incorporated, cover and autolyse for 30 minutes.
After 30 minutes, add 21g salt + 80g water and incorporate.
Cover and let rest for 30 minutes
After 30 minutes, fold in three parts, then divide into 7 portions of about 285g each.
After dividing, place dough in fridge to cold ferment for at least 24 hours.
These pizzas were baked in a standard home electric static oven on a 1/2 inch Baking Steel on the highest rack in an oven preheated on high for 1 hour.
Unfortunately, in this oven, the thermocouple is placed at the very top of the oven and I believe that with the steel plate, the heat was reflected onto the probe and the oven cut out at a low temperature of about 260C (temperatures were monitored via thermocouple placed at the surface level of the Baking Steel. I’m still waiting for a non-contact infrared thermometer…).
Pizza Margharita. Even 45 minutes after shaping, dough was very elastic and difficult to stretch. Pizza was baked for approximately 8 minutes. crust was leopard spotted. Cornicione had great oven spring. I could not get the grill to fire even with the oven door slightly ajar.
Pizza con Sopressa e olive Pizza. 1 hour after shaping, dough was a bit easier to stretch. Pizza cooked for approximately 8 minutes. Crust was leopard spotted. Cornicione had great oven spring. I could not get the grill to fire even with the oven door slightly ajar. 😦
Pizza con Lardo. Approximately 1 hour 15 minutes after shaping, dough was much easier to stretch. This time I timed the pizza with the oven cycle – when the oven element began to glow again, I launched the pizza onto the Baking Steel. Oven was set to bake. Pizza was cooked for approximately 5 minutes. Crust was leopard spotted. Cornicione had great oven spring.