After seeing such great pizza's on the Pit I decided I wanted to elevate my Pizza pie skills so I was making a quality pie. I read all of Mh's articles and there is a lot there. MH is very consistent with his knowledge and expertise. I also went over to pizzamaking.com and read a lot there. Wow, there is a bunch of folks that are as passionate about Pizza making as we are about "Q". They are bordering on fanatical.
Anyway, I decided on this recipe for the pie dough.
5 1/4 Cp White Lily Bread flour
1 5/8 Cp water @ 72*f
3 1/4 tsp Sugar
3 tsp Honey
4 tsp oil (I used just plain old vegetable oil)
1 3/4 tsp Himalayan salt
1 tsp ADY
When I got it all mixed together the dough was way to stiff and dry. I added almost another 1/3 Cp of water. The dough was loose but only slightly sticky. The 72*F water was hard for me as I am used to using 110*F water in my bread dough. I did take the yeast, 1/4 Cp of the water and about 1 tsp honey to get the yeast dissolved and going. I wasn't sure but, the dough turned out really well in the end product so I will try and repeat today what I did yesterday.

After I got the dough to the consistency I wanted I kneaded it for 4 min. I then shut the mixer off and let the dough sit for 5 min. I then turned it on again and kneaded it for another 5 min and shut it off. Removed it onto a working surface and covered with plastic wrap and let set for 20 min.

I then punched down the dough and formed into three balls and wrapped them in plastic wrap and placed in the fridge to ferment for at least 24 hrs. The dough had warmed so much that in the first hour in the fridge I had to remove the plastic wrap and punch down the dough and rewrap as the yeast was very active.
When I went to make a pie the next day I took one ball of dough out, unwrapped it. It was pretty sticky so I took about 1/2 tsp of oil in my hand and rubbed my hands together and you can then handle the dough without it sticking to you.


As you can see I used a pie sheet with markings on it and worked the ball out to a 16" shell.


I then covered the shell with a second plastic sheet to allow it to warm up but, minimize the are to the shell.

I then dusted my peel with corn meal.

Removed the top plastic sheet off the shell.

I will continue in the next post.
Anyway, I decided on this recipe for the pie dough.
5 1/4 Cp White Lily Bread flour
1 5/8 Cp water @ 72*f
3 1/4 tsp Sugar
3 tsp Honey
4 tsp oil (I used just plain old vegetable oil)
1 3/4 tsp Himalayan salt
1 tsp ADY
When I got it all mixed together the dough was way to stiff and dry. I added almost another 1/3 Cp of water. The dough was loose but only slightly sticky. The 72*F water was hard for me as I am used to using 110*F water in my bread dough. I did take the yeast, 1/4 Cp of the water and about 1 tsp honey to get the yeast dissolved and going. I wasn't sure but, the dough turned out really well in the end product so I will try and repeat today what I did yesterday.

After I got the dough to the consistency I wanted I kneaded it for 4 min. I then shut the mixer off and let the dough sit for 5 min. I then turned it on again and kneaded it for another 5 min and shut it off. Removed it onto a working surface and covered with plastic wrap and let set for 20 min.

I then punched down the dough and formed into three balls and wrapped them in plastic wrap and placed in the fridge to ferment for at least 24 hrs. The dough had warmed so much that in the first hour in the fridge I had to remove the plastic wrap and punch down the dough and rewrap as the yeast was very active.
When I went to make a pie the next day I took one ball of dough out, unwrapped it. It was pretty sticky so I took about 1/2 tsp of oil in my hand and rubbed my hands together and you can then handle the dough without it sticking to you.


As you can see I used a pie sheet with markings on it and worked the ball out to a 16" shell.


I then covered the shell with a second plastic sheet to allow it to warm up but, minimize the are to the shell.

I then dusted my peel with corn meal.

Removed the top plastic sheet off the shell.

I will continue in the next post.
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