« Reply #9 on: December 19, 2016, 07:31:32 AM »
@JordanW This dough was 65% hydration. Used 630 grams of flour (appx. 75% OO and 25% KA bread flour). Then I added appx a tbs of kosher salt and mixed in to the flour by hand. Then I added appx a tbs of instant dry yeast then mixed in by hand. Then I added a little sugar and mixed my hand. Now I started to incorporate the water a little at a time and mixed by hand until all the flour and water was mixed together, this might have taken 3-4 minutes. Now I covered and let it autolypse for about 30 min. Then I started a stretch and fold of the dough (4 times) every 20-30 mins for total of 5 times. After the last stretch and fold I let it rise for an hour then cut 4 pieces out of it and made dough balls. I put the dough balls on a floured sealable cake tray and put in my 50 degree garage for 4-5 hours then put it in the fridge before I went to bed. The next day I took the dough balls out of the fridge and put the container of dough balls in the oven with the oven light on a couple hours before I wanted to make pizza.
Hope I didn't confuse you with this write up.
Oh man you are getting fancy with your dough now!!!! LOL. My GF's brother in law gets into it like you have. He does a 3 fridge rise pizza dough that is really good but has actually started using the bobby flay dough when he does pizzas last minute. He has a custom made wood fired pizza oven on his patio that actually looks a lot like yours...but he won't ever be able to take his with him if he moves. Great looking pizzas as usual!!!!
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