 Digital scale is used throughout the dough making process
When i make dough, I weigh the flour, water, yeast, salt, and oil with a digital scale, according to a spreadsheet recipe for Tom Lehmann's NY-style dough. I leave the scale out as I'm mixing; and when I'm done mixing, I use the scale again to weigh out the dough balls so that each of them is within about 4 grams of each other. Only then do I form them into balls for retarding in the fridge.
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There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had. |