 More water, more water (not so all)
James:
Baking pizzas is an addictive and delicious work. The search of the perfect crust is just beginning, too.
In this way, to have a good notion of our progress doing pizza doughs, I had learned that the best (at first) thing to do is to spend some money buying yourself a scale, to have precision in your ingredients quantity.
Volume depends greatly from environment, no so weight.
With this in mind, the most of the pizza experts recommends to work with Bakerīs percents.
In my experience, a dough with 60 to 65% of water (100% flour) is the target for a good pizza dough. I am happy with 63%.
However, another point to have in great consideration when doing pizzas is the use of autolyse (a 10 to 30 minutes rest when just the flour and water were mixed) in the dough preparation. This procedure give to the flour the time to be completely hydrated and to the gluten form his web, before follow with the complete recipe.
With this two points in mind, I am pretty sure that the dough will be soft, stretchy, windowpanning well and so good to feel when kneaded and shaped.
Luis  |