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itsmce said:Thanks for the tips. This is what I ended up doing:
Chucks on a V-rack in a pan, indirect at 275-300 for 4 hours. Then I moved them off the rack and in the pan on top of a sliced red onion, a couple Hatch green chiles from the freezer, a couple carrots cut into pieces, and a couple teaspoons of diced garlic, in maybe 1/4 cup of Worcestershire sauce and 1 1/2 cups of water. Covered the pan tightly with HDAF, back in the Egg at 300 for another 4 hours. The probe read 208 when I brought it in and pulled it. Here's a picture before I pulled. Didn't get one after. I will do this again.
Autolyse - Autolyse is a fancy word that just means one simple thing. The flour and water should sit together for at least 20 minutes before kneading begins. It's a CRITICAL step. Some say that you should mix just the flour and water together, then after 20 minutes add the salt and yeast, then mix. Others say you can add all the ingredients at the beginning. I have found very little difference.
Pour all the ingredients into the mixer, except just use 75% of the flour for now. So all of the water, salt, Instant dry Yeast (if used) and 75% of the flour are put into the mixer. Everything should be room temperature or a bit cooler.
There is no need to dissolve the yeast in warm water or feed it sugar. 'Proofing' the yeast was probably required decades ago, but I've never had yeast that didn't activate. The yeast feeds on the flour so you don't need to put in sugar. The proofing step that you see in many recipes is really an old wives tale at this point.
Mix on lowest speed for 1-2 minutes or until completely blended. At this stage you should have a mix that is drier than a batter, but wetter than a dough. Closer to batter probably.
Cover and Let it rest for 20 minutes. One of the most important things I've found is that these rest periods have a huge impact on the final product. I've seen so much arguing online about the proper flour for making pizza. "You need super high protein flour to get the right structure for a pizza dough". People argue endlessly about brands and minor changes in flour blends, types of water, etc. A lot of this is myth and a big waste of time. The autolyse period is FAR more important to creating structured gluten development than is the starting protein percentage. Autolyse and knead properly and AP flour will produce a great pizza with a lot of structure. Do these steps poorly and bread or high gluten flour will not help you at ALL. This step reminds me of mixing pie dough. After you add the water to pie dough, it's crumbly. But after sitting for 20 minutes, it's a dough. The water takes time to soak in, and when it does it transforms the pie dough. It's really a similar thing here with pizza dough