Big BIG shout out to @DanAyo for pointing me in the direction of http://www.thefreshloaf.com/node/60568/community-bake-pizza for my first attempt at SD pizza - and also for the excellent pizza stretching videos which were a revelation.
Best damn pizza I ever ate; what more can I say.
- 8g active starter @100% hydration
- add 16g water, 16g flour making 40g levain @ 100% hydration; allow to peak
- add 95g water, 194g flour making 329g "fermentolyse" @ 53% hydration; stand for 1hr
- add 21g water, 3g salt and (gradually) 2g oil making 355g production dough @ 64% hydration, 1.9% inoculation
- knead to moderate development
- refrigerate for 24-48 hrs
- stand for 3h at room temperature then stretch, top and bake.
The ‘fermentolyse’ was a new one on me; however at 53% hydration mixing in the remaining liquid was... interesting...
The overnight retard worked well. I must admit I took it out of the fridge a couple of hours early to give it time to perk up a bit because my fridge is a bit cold.
The dough stretched really really nicely, and made a brilliantly thin, crisp crust. The family gave it ten out of ten (even with my terrible shaping).
Amazingly, the recipe dough weight of 355g made enough for two decent sized pizzas when properly stretched!
Freshly made dough ball
After 24h refrigerated proof
yum!
???. Wait a minute is that pineapple..?!?!?
Sacralige!!! Haha! Still that formula was sound and I'm pleased you're pleased with the results. ?
I LOVE pineapple on pizzas so I say go for it and make more pizzas with pineapple. I’ve been using that recipe for pizza dough since the CB and it is super reliable and delicious.
Benny
It was my son who wanted ham and pineapple on his (actually I scarfed some and it tasted damn good)
Mine was the one on the upper shelf, with anchovies, pepperoni and black olives ?
Your anchovy, pepperoni and black olives pizza sounds good to me too.
The spelt really gives this dough nice extensibility so it is good to have it in there is you can find it.
Benny
To save a few clicks in the future....
The ratio of constitient flours is: 90.9% bread flour, 4.6% whole wheat flour, 4.6% spelt flour.
(still wondering if it was white spelt or whole spelt, but prolly doesn't make a difference.)
so I used all white bread flour, with about 20g wholewheat
I have become so attuned to the types of flour, that whenever I see a recipe call for just.... "flour" I go like this: