Avoid monocultures.
2013-12-6 Pizza Dough Recipe Experiment

image

5 oz of GM Bread Flour
5 oz of Ultragrain All Purpose Flour
6.3 oz of purified water (110 degrees F)
1.5 tsp of sea salt
1/3 tsp of IDY
3/4 tsp maple

mixed

kneaded for 10 minutes

coated with EVOO and put in covered bowl

let rise for 1.5 hours at room temperature

fridged 14 hours

let rise for another 1.5 hours at room temperature

cooked on stone for 8 minutes at 530 degrees F

It was soft, pillowy, chewy, and a bit crispy.  The taste wasn’t as impressive as a longer ferment, but it was still great.  This is what I’ve been gunning for!  This is my new baseline recipe.

2013-10-15 Pizza Dough Recipe Experiment

The Dough
20 oz of GM bread flour
13 oz of purified water (110 degrees F)
3 tsp of sea salt
2 tsp of EVOO
1 tsp of canola oil
2/3 tsp of IDY

This was the stickiest dough I have ever battled.  I kneaded this dough for 30 minutes (minus a minute or two for rest), and still it ensnared me.  It stuck to my hands, the counter, and my pride.  I hate this dough with a burning, fiery, volcanic hatred.  I hate it for showing me the truth.  I am incompetent at pizza making. 

The Sauce
28 oz Cento Crushed Tomatoes
2 tsp of garlic powder
3/4 tsp of onion powder
1 tsp of oregano
1 tsp of EVOO
1/4 tsp of basil (approximate)
3 pinches of ground red pepper
1 tsp of honey
1 tsp of sea salt

It’s a shiny, yummy sauce!

The dough fermented in the fridge for about 40 hours.  Then I divided the dough into 4 balls.  These were left out to rise, covered on a plate, on the counter.  After 5 hours we began making pizzas.

Despite my angst with this dough, the pizzas turned out pretty great. 

2013-10-11 Pizza Dough Recipe Experiment

10 oz of GM bread flour
6.4 oz of purified water (110 degrees F)
1.5 tsp of salt
.5 tsp of EVOO
1 tsp of canola oil
1/3 tsp of IDY

Kneaded for 14 mins
Fermented in fridge overnight
Let rise on counter for 6 hours

Due to a variety of circumstances, I ended up cooking this dough on a pan, without a stone, at 475 degrees F.  It baked for 16 minutes.  It came out blonde and soft.  It was tasty, but it really needed some crispiness.

Verdict - meh….

[H]ave very little of that which matters least and a great deal of that which matters most.
JOHN B. DICKSON
2013-9-25 Pizza Dough Recipe Experiment

image

20 oz flour (GM Bread flour)
12.5 oz purified water (110 degrees F)
1/2 tsp IDY
3 tsp of sea salt
1 tsp of canola oil
1 tsp of EVOO

Mixed water and yeast
Added water, yeast, oil, and salt to flour
Stir, stir, and stir
Kneaded for 15 minutes
Fermented in fridge for 4 days
Divided into 4 dough balls
Room temperature rise for 3 hours
Fridged for 2 hours

Baked for 8 minutes on pizza stone at 530 degrees F

Verdict - The dough was easy to work with, and smelled great.  The pizza was tasty, chewy, crispy, and had a good crumb.  This is a good baseline dough. 

Have you seen me? 
(another shot)

Have you seen me?
(another shot)

Have you seen me?
I’ve tried searching for who makes this sweater on Google, but I haven’t found anything.  Has anyone ever seen this brand before?

Have you seen me?

I’ve tried searching for who makes this sweater on Google, but I haven’t found anything.  Has anyone ever seen this brand before?

Work

Work is the essence of growth.

Scintilla

A scintilla of optimism, tho a tiny spark, illumines my day more than the most exuberant sun. Hey, my glass is half full!