High Hydration Dough video

[Tscarborough]

My peel is 14" and my pies are 16", so I have to use the pan/screen to get them in the oven. I usually take them off at the first or second turn in the WFO and leave them on in the kitchen oven (since I don't use a stone).

[ggoose]

Thanks for that video Tscarough. Would you mind listing your ingredients? My audio quality wasn't the best. Also, that was about 22 hrs in the refridgerator?
Thanks,
gene

[PlanoPhil]

Very Nice! Do you find that using the screen in the WFO makes any difference in the end result?
BTW, Josie sounds a lot like Larry Carlton and that is a huge complement.

Phil

[Tscarborough]

Sorry, GG, I missed your post. Here is the ingredient list:

3c King Arthur bread flour
2c semolina flour
4c water
1 tsp salt
1 tsp ADY
2 tsp dried oregano
1 tsp sugar
1 tsp coconut oil

The dried oregano is mainly so that I can tell the doughs apart when I make multiple batches. It adds little to no flavor, and the coconut oil added nothing. The sugar is for the ADY.

[Tscarborough]

The screen makes no difference, since it is only on there for a minute or so, Phil.

[PlanoPhil]

So, what is your WFO temp. and cook time for a 16 inch pizza?

Phil

[Tscarborough]

I like it at about 800 on the walls 700 on the floor. I usually do a couple Neopolitan style first then cook NY style.

[ggoose]

Thx Tscar

gene