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Pizza Dough...finally.

Pizza dough is kinda like lump...everyone has a strong opinion about what they like. For me, I like it just a bit doughy with some chew.  So After some somewhat scientific experimentation over the past 3 months, I think I FINALLY found a pizza dough formulation I'm happy with. I'll need to try it a few more times to make sure it is highly replicable and not a one hit wonder. But this formulation was awesome. Crisp on the bottom, nice and chewy with some good crumb. More of a NY style dough with some oil and lower hydration, plus some added gluten for more chew. It was fermented for 48 hours. I'm a slow learner, having finally come to the realization that fermentation is key to the texture. Here's where I've landed:

5 cups (22.5 ounces) unbleached bread flour
2 tablespoons (1 oz.) wheat gluten
2 tablespoons (1 oz.) sugar
2 teaspoons (0.5 oz.) salt 
2 teaspoons active dry yeast
3 tablespoons (1.5 oz.) oil
1 3/4 cups (14 oz.) water, lukewarm

Mixed and kneaded in the mixer - 5 min on, 5 min rest, 5 min on.
Covered & Fermented in the fridge for 48 hours
Divided into (3)  balls ~12oz. each and covered @ room temp for 2 hours.

Hand tossed, lightly dressed and cooked at 600º for 6 minutes.
Probably should have gone a minute or two more to get a bit browner
I need to experiment with stone setup and position next....

The results...

Alla Napoletana (anchovy)


1 LBGE in Chapel Hill, NC
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