For the complete step by step formula visit the pie king, by clicking on the link below.
Formula note: The final dough flour: The 1/2 white bread flour is just that, 1/2 white and 1/2 whole wheat. Making the flour 5 oz white and 5 oz. whole wheat. Along with the other flours. The combined flours are mixed with the proper percentage of water, then to rest.
After a couple of really good attempts to recreate a Brooklyn style pizza, I had a couple of disasters. Trying to slide a 16" dough disk onto a 16" steel proved to need more precision than I could muster. I was ready to quit, when my wife reminded me how good the pies were before I got the steel. On her advice I combined the two methods. Pizza screen on the steel.
Time to bake the bread: Experamental formula development.
Three whole grain Bread. Using very little packaged yeast.
Farmer ground half bread flour - 250 grams ( high-extraction flour ( T85))
Spelt flour - 100 grams
Rye flour - 100 grams...
Whole wheat four (White) - 100 grams
Hydration - 52.7 %
yeast total 3/4 teaspoon
Salt - 12 grams
Water 290 grams
1. 24 hour + at room temp. Sour Biga
2. Water roux
3. long bulk ferment.
No pie dough savory pie! Blasphemy, I say!
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