Cheese Pizza Dough (under development)

Hello loyal follower(s)

  The original recipe  for Cheese Pizza Dough was from the Family Fare cook booklet compiled by Susan Martin at least ten years ago.  First, the recipe was doubled to be able to use the "macho" heavy duty stand mixer.  Then the ingredient amounts were computed in  cups, ounces and grams.  Finally newer techniques were used in developing the dough.   It still is a work in progress.  There was a Starter Dough that was allowed to ferment overnight, along with a refrigerated Soaker Dough.

    Consider the results so far:

First, to soften the bran in the whole wheat, the whole wheat was mixed with water and soaked under refrigeration over night.  This was the Soaker Dough.  You can see that it was stiff and rather coarse after the overnight in the refrigerator.

The Starter Dough (not shown) was placed in the macho mixer  and using the flat blade at speed one,  the Soaker Dough was added in little pieces (about 1/8 cup size) until well blended.

After the dough was mixed, the Dough Hook was used at speed two to knead the dough.  Here the dough has climbed the dough hook and is ready for  the first fermentation of about two hours.

Dough at start of first fermentation.

Dough at end of first fermentation.

Here was where the problem arose.  Susan's recipe was for  ONE 15" circular pizza.  Doubling should have yielded TWO 15" circular pizzas. After dividing the dough in two parts and letting it rest for about fifteen minutes it looked like ---

Here is the rested dough, They seemed to be larger than expected.

The Dough was first wrapped in plastic wrap.

One dough package was put in the freezer and the other one was put in the refrigerator for Friday Pizza 4-1-11.



Friday when the package of dough was open it was obvious that there was too much dough, therefore 1/3 of the dough was set aside.

The dough was very pliable, and was shaped by letting gravity pull the dough down while it was rotated.  Mr Nut was impressed.  Notice the 1/3 piece of dough set aside on the counter.

This was bigger than 15 inches in diameter. When placed on the pizza peel that was coated with corn meal the dough hung over the sides.  Too much time elapsed before trying to put the dough in the oven,  the corn meal had adhered to the dough and the dough would not slide off the peel.
End result a 12x15 inch cookie sheet was used instead.  Even then there was too much dough.

The work of Art was ready for the oven.  However since the pizza was left on the cold cookie sheet the doneness of the bottom crust was affected negatively.

It was time to eat.  Half the pizza was left over for another day.

Analysis:
The area of a 15" circle is 177 square  inches.
The area of the pizza at the right was 180 square inches but there was excess crust.  Analyzing the amount of dough created by the recipe there was enough for four 12.33 inch diameter circular pizzas.
    The composition of the crust was excellent, and tasty.  Mr Nut wants a recipe for two 12 inch diameter pizzas for two reasons:

His peel is only a 14 inch square.
The topping used are so heavy that a large pizza can not be handled easily.
A 12 inch circle was all Mr Nut and Cyndy could eat.

Therefore, the quantities for the ingredients will be modified to yield two pizza about twelve inch pizzas.
If it all works out to Mr Nut's satisfaction, then the recipe will be shared on this blog.

À bientôt,

Mr Nut