Thread: Pizza
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Old 01-26-2013, 10:21 AM   #16
jsperk
Babbling Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
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Thanks all.
Here is the no knead.
http://www.seriouseats.com/recipes/2...za-recipe.html
For the no knead I changed the recipe to my 13 inch pan and thickness factor I wanted for one dough ball.
13 inch no knead
Flour (100%): 262.76 g | 9.27 oz | 0.58 lbs
Water (69%): 181.3 g | 6.4 oz | 0.4 lbs
ADY (1%): 2.63 g | 0.09 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
Salt (2%): 5.26 g | 0.19 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Oil (2%): 5.26 g | 0.19 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
Total (174%): 457.2 g | 16.13 oz | 1.01 lbs | TF = 0.1215

Here is the deep dish recipe. I have a pdf with more info and for different sizes. Is it ok to post a pdf on the forum?
This is for a 12 inch pan
Dough Ingredients:
(This dough is not for tossing.)
All Purpose Flour
100 % 225 g 1 3/4 cups (about 125 g per cup)

Water (110 deg. F)
50 % 113 g 1/2 cup (4 oz @ 28.35 g per oz)

Corn oil
12.5 % 28 g 1/8 cup or 2 Tablespoons

Olive oil
12.5 % 28 g 1/8 cup or 2 Tablespoons
(Do NOT use extra virgin; IT WILL BURN. Regular or light olive oil is recommended)

Active Dry Yeast
0.85 % 1.9 g 1/2 teaspoon

Sea Salt
0.7 % 1.6 g 0.4 teaspoon (optional)

Sugar
0.1 % 0.22 g less than a pinch (optional)

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