Nice looking pizza Willy . I have had good luck making a full batch of dough and then freezing some for another time. Just thaw it for a few hours before you want to use it. Good job!!
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Regarding the food processor heating, or not, the dough. When I took the batch I discussed above out of the FP, it was noticeably warm--probed at 92°F. I started with 70°F-ish room temp ingredients (‘cept the water which was heated to 105°F). I usually knead in a KitchenAid and have never noticed dough being warm before. This batch was kneaded in the FP for about 45 seconds because it didn’t pass the window pane test at 30 seconds.
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RonB I did another Kenji food processor pizza tonight. I made the dough two days ago (2/3 of Kenji's recipe). I let the flour, yeast and water autolyse for about 30 minutes after a few second whirl to create the "shaggy mass". I think that was a good move. Added the oil and salt and it came together in roughly 30 seconds and did pass the WP test. Into two zipper locks (well sprayed with Pam) until a few hours before dinner. As the photos below show, my crust forming skills have improved a little. I did cut the oven temp to 475°F and baked for roughly 13 minutes. The cornicione is a bit too wide but overall I am quite pleased. Kenji's technique is easy and quick. I will continue to use it.
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Willy - I baked a couple of pies the other day with 50% each of APF and 00 flour. I used the processor and baked at 550* F with a Baking Steel. I think I need to up the the percentage of 00 flour because of the over browned cornicione, (although it didn't taste burned). I forgot to post these photos.
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