Yes, everything is from scratch. But getting to where I am is not so easy, it cost me quite an amount of frustrating attempts.
These people are obsessed with pizza.
>NY Style https://www.pizzamaking.com/forum/index.php?board=24.0
One of the threads I read thru lot of unnecessary stuffhttps://www.pizzamaking.com/forum/index.php?topic=51924.0
In this thread I found the dough formula for a dough that can be made to pizza within 24h hourshttps://www.pizzamaking.com/forum/index.php?topic=39200.0
So what you do is you get flour, I used all purpose flour for the one yesterday, but I often use pizza flour, tipo 00, which has a high amount of gluten high protein amount, 12g/100g
300g are e.g. the 100% from there you deduce all your other dough ingredients in % and in gthus a scale is mandatory
, the water in g should be luke warm.
First you mix the flour and nearly all of the water just until eveything is mixed well. let it rest for 15-20min. Then add the rest of the water in which you put your instant dry yeast (IDY) first, then oil I tend to use more oil because it's easier to stretch
, salt etc the l-dmp, is low diastatic malt powder, it helps with the browning in home ovens and gives the dough a nice texture, I think about skipping it since it makes my pizzas too brown given that the cheese needs to melt some minutes.
The dough will be super wet with 66% percent water yesterday I had 58% or 60%, more % of oil and salt too. But I will go up to 61% or 63% next time
, you need to fold the dough for 10min or so. Only for the last two attempts I was able to fold the dough so that is gets dryer and silky with time and thus waaaay less sticky. Folding means getting dough from below on top of it again and again, for like 10min as I said or until it's silky and non sticky.
Then I let the dough rest for at least 3h up to 6h at room temperature, covered with a wet towel or just plastic wrap.
then I stretch the dough by hand doing what he doeshttps://www.youtube.com/watch?v=4J5Pvz4XkYk
He uses oil on the bottom, ofc the opening of the dough by that air drift will fail with you and me I think, it needs training, I'm getting a bit better at it, often times the dough can rip by doing so when you have a bad dough. You can knuckle them like Frank does at 1.45, that's the best way to get it thin as beginner. But even there you must be careful. That is why I use more oil, it makes the do stratchy I read.
Then you but your opened pizza on a peel like Frank does, put flour or cornmeal on it before so you can toss it easy in to your oven home oven on highest temperature with mine is 250°, metal sheet on lowest position and then slide the pizza into the super hot metal sheet, 20min pre heat the oven with the sheet. My sheet likes horrible by now as I never cleaned it
The tomato sauce is made by passata or canned and peeled tomatoes that you crushed. As I mentioned, adding a bit of water lets the cheese melt benefit to a can of peeled tomatoes I add a tea spoon of sugar, some salt and pepper, dried oregano...you can add a bit of garlic or dried basil
, means easier and more evenly melted
When you slid the pizza into the oven you wait for 5-9min depending on the cheese melt and browning and then you have a home made pizza.
The process has lots of crucial steps which will have an influence on the outcome starting with the dough, but also your oven and the sauce consistency can have an impact.
It needs some attempts until it gets really good. I was quite frustrated often, like when the pizza stucks to your peel and cannot slid into the oven. make sure to jerk your peel when you put the pizza onto it so see it's loose, do the same after the tomatoes those and then quickly put the cheese on it and jerk again and then slid into the oven.
If you use non shredded mozzarella - these small wet balls - crush them with your hands into small pieces and use a paper towel to soak up the wetness of the cheese.
You cannot let a dough rise in a fridge for 24-72h even and then put it out 2h before, can add more flavor to the dough, the malt powder also does at flavor I think.