[Wooleybooger]

I had a bag of KA Italian style "00" flour that was almost empty and didn't want to open another yet. I decided to mix it with AP flour. Got my scale and bowl out and tared the scale. Emptied the bag into the bowl. I use 12 oz flour for a 13" pizza and I had 7 oz "00" flour in the bowl so added another 5 oz flour. Naturally my AP container was covered with stuff so I used Bread flour to make up the additional flour. Added the remainder of the ingredients as listed.

7 oz Italian Style "00" flour
5 oz Bread flour
1/4 tsp salt
3 T honey powder
Stir these together
3T olive oil
3/4 tsp yeast
Give it a quick stir
6 to 7 fl. oz water.
Mix and knead.
Let rise 2 1/2 hours (one rising)

I baked it at 350 for 15 minutes. The topping was really irrelevant but sauce, cheese, pepperoni and bell pepper. The dough finished soft, chewy and sweet. I didn't roll it out just stretched. Also didn't knead a lot just 2 or 3 minutes till mostly soft and elastic. It seems that with such a little amount of kneading the gluten did develop so there was no need to rest the dough. It came out thin in the middle and thick on the edges. I probably could have gotten a 16" thin crust pie out of it.

Wife said it was good.

 

[KitchenWench]

Sounds yummy! My family would like it for sure. We like a slightly tender, chewy crust and my mother and husband would love the slight sweetness.

 

[Wooleybooger]

Sounds yummy! My family would like it for sure. We like a slightly tender, chewy crust and my mother and husband would love the slight sweetness.

Sounds good. I've no idea if you Walmart has honey powder, mine used to but I buy Augason Farms Honey Powder off Amazon. Looks like they have a very good price at this time.

https://www.amazon.com/Augason-Farm...fix=augason+farms+honey+powder,aps,127&sr=8-2

 

[LeonardoDaBenz]

IF you can wait overnight, give that dough the "Jim Lahey" minimal yeast treatment and start the dough the evening before.

The extra long ferment/rise time just gives it that much more flavour 😁

Sounds good. I've no idea if you Walmart has honey powder, mine used to but I buy Augason Farms Honey Powder off Amazon. Looks like they have a very good price at this time.

https://www.amazon.com/Augason-Farms-Honey-Powder-LBS/dp/B0096IB0F6/ref=sr_1_2?crid=19R7NGEFJ54I1&keywords=augason+farms+honey+powder&qid=1675617902&sprefix=augason+farms+honey+powder,aps,127&sr=8-2

Your price (at $16.67 CDN converted)

is a helluvalot better than our price (but that is normal unfortunately)

 

[Wooleybooger]

IF you can wait overnight, give that dough the "Jim Lahey" minimal yeast treatment and start the dough the evening before.

The extra long ferment/rise time just gives it that much more flavour 😁

View attachment 831

is a helluvalot better than our price (but that is normal unfortunately)
View attachment 833

Yeah I know. The "00" flour usually wants a 12 to 24 hour rise which it never gets here.

 

[KitchenWench]

I'd give it the longer rise time because I know how wonderful that makes bread taste. I've got a recipe for an herb bread that requires 3 rises to really reach its potential.

 

[Wooleybooger]

Yes I do want to do that. Unfortunately I never think about pizza until it's too late to do that. me->

<- me

I can't get it to work right.

 

[LeonardoDaBenz]

Yes I do want to do that. Unfortunately I never think about pizza until it's too late to do that. me-> View attachment 837 <- me

I can't get it to work right.

So make the dough balls and freeze 'em Take one out when you think of it and let it come to temp etc etc

 

[Wooleybooger]

So make the dough balls and freeze 'em Take one out when you think of it and let it come to temp etc etc

So, you're talking about a day or day and 1/2 ahead of baking? Ain't happening here.

 

[Colbyt]

Yes I do want to do that. Unfortunately I never think about pizza until it's too late to do that. me-> View attachment 837 <- me

I can't get it to work right.

LOL. That is why I often use a flout tortilla as the dough even though I know hoe to make thin, pan and chewy dough.