Thanks for the feedback everyone. I would love to provide a starting ground for a recipe since we all have different tastes and your experience may differ.
First, I prefer a 650ish gram dough ball for the Pizza. I have done thinner like others have suggested, say 380-400ish grams for thin, but thats just not my thing because the base gets too crispy for me. Like snapping thin wood in half when folding crispy. They may be stating 380 grams because they rely on the yeast and expansion, but I digress.
375 grams flour (100%)
244 grams water (65%)
10/10/10 (2.6%)
10 grams olive oil
10 grams honey or sugar
10 grams salt
1/2 teaspoon (1.5 grams) of Instant Dry Yeast (.0375%)(IDY, in my opinion there is no discernible difference between fresh and active once baked)
=650.5 grams
This is a good starting ground. No oil or sugar (browning agent) if over 650 degrees. Most pizzerias use 525F to 625F. Most fast food pies including Costco, Dominoes, Papa John's, Pizza Hut, etc. use high 400s like 480 degrees.
Leave overnight in the fridge for 24 hours give or take a few hrs. Let rise around 3-4 hours at room temp before making a pie. 3-5 days cold ferment will always give best flavor in the crust, but it affects browning.
Overall, everything effects everything. The lower the temp, the longer the bake time, and the more sugar an oil can be used. Times and temp also affect texture, crispiness, crumb. Start with a 500F temp for 10mins and go up or down on temps or time according to what you desire. you may also adjust the water. Some people prefer 57-58% hydration, and some prefer 70%. 58% bakes faster and is more crisp. 70% takes longer to bake, becomes a little less brown (maybe add more sugar and oil?), and is more pillow soft in the crust.
I cannot give away all my research and extensive testing, but I hope this helps point in the right direction.
First, I prefer a 650ish gram dough ball for the Pizza. I have done thinner like others have suggested, say 380-400ish grams for thin, but thats just not my thing because the base gets too crispy for me. Like snapping thin wood in half when folding crispy. They may be stating 380 grams because they rely on the yeast and expansion, but I digress.
375 grams flour (100%)
244 grams water (65%)
10/10/10 (2.6%)
10 grams olive oil
10 grams honey or sugar
10 grams salt
1/2 teaspoon (1.5 grams) of Instant Dry Yeast (.0375%)(IDY, in my opinion there is no discernible difference between fresh and active once baked)
=650.5 grams
This is a good starting ground. No oil or sugar (browning agent) if over 650 degrees. Most pizzerias use 525F to 625F. Most fast food pies including Costco, Dominoes, Papa John's, Pizza Hut, etc. use high 400s like 480 degrees.
Leave overnight in the fridge for 24 hours give or take a few hrs. Let rise around 3-4 hours at room temp before making a pie. 3-5 days cold ferment will always give best flavor in the crust, but it affects browning.
Overall, everything effects everything. The lower the temp, the longer the bake time, and the more sugar an oil can be used. Times and temp also affect texture, crispiness, crumb. Start with a 500F temp for 10mins and go up or down on temps or time according to what you desire. you may also adjust the water. Some people prefer 57-58% hydration, and some prefer 70%. 58% bakes faster and is more crisp. 70% takes longer to bake, becomes a little less brown (maybe add more sugar and oil?), and is more pillow soft in the crust.
I cannot give away all my research and extensive testing, but I hope this helps point in the right direction.
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