These are the ingredients I used for the Fairmont Bagel Dough Pizza
100 grams durum flour
163 grams KABF
95 grams Water
4.595 grams Filippo Berio Olive Oil for Sauteing & Grilling
8.27 grams wildflower honey
4.59 grams Diastatic Malt Powder (King Arthur)
2 medium eggs
4 grams Morton’s Kosher salt-I decided to add salt
Preferment (milk kefir poolish)
70 grams milk kefir
70 grams KABF
Added 10 grams KABF while forming the dough ball, over a period of different times
Let milk kefir poolish ferment in oven with light on for 4 hrs. until it looked ready to use.
Mixed milk kefir poolish with water, wildflower honey and eggs (didn’t beat eggs first)
Sifted flours with diastatic malt powder
Put mixture of milk kefir poolish with water, wildflower honey and eggs in Kitchen Aid mixer, added sifted flours with diastatic malt powder, Mixed on speed 1 and stopped several times to incorporate flour, with fingers and spoon. Mixed on speed 2 for about 3 minutes.. Let dough autolyse for 30 minutes. Added salt and mixed again until Morton’s Kosher salt was incorporated. Then added Filippo Berio Olive Oil and let mix, until incorporated.
Take dough out of mixer, put into plastic container. Every half hour for 2 hrs. reball dough with some of the 10 grams KABF. Dough was sticky and stuck to my fingers. Each time I reballed dough ball it became less sticky. Oil dough ball with a little oil, let sit at room temperature for 5 hrs. Cold ferment dough for 1 day, reballed because the dough ball looked like bubbles on top and many bubbles on bottom of plastic container. Back into the refrigerator for 2 days to cold ferment. Let dough ball at room temperature to warm-up for 2 hrs. First picture is of top of dough ball. Dust top of dough ball with flour. Second picture is bottom of dough ball, shows how sticky it was. Put flour on bottom, open skin, dress, bake. I did check while I was baking this pie and the bottom looked like it was going to get too dark, so I put the pie on a screen for the last minute of baking.
Pete-zza did figure this out in baker’s percent. Peter is really good in math and can figure anything out, even percents of water in eggs, honey, and almost anything else that does have some kind of hydration in the ingredients. I will post the baker’s percent formula he set–forth later.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.