"Dee Dee" > wrote in message
oups.com...
> On Jun 4, 2:53 am, "Kent" > wrote:
>> "Giusi" > wrote in message
>>
>> .. .
>>
>>
>>
>>
>>
>> > Dee Dee wrote:
>> >> On Jun 3, 7:28 pm, "Kent" > wrote:
>> >>> "Dee Dee" > wrote in message
>> > ors.
>> >>>> Dee Dee
>> >>> I spray the top of my dough with PAM, which does the same with much
>> >>> less
>> >>> oil.
>>
>> >>> Kent
>>
>> >> Or, if you want olive oil and like the taste of it, they have olive
>> >> oil in that same type of can as Pam. You just have to look for it in
>> >> places like TJ's, Wegman's, Whole Foods, Italian markets, etc.
>> >> Dee
>>
>> > I don't get why people who don't want oil want to make pizza? If you
>> > want
>> > to spray oil they sell sprayers made for the purpose and it is very
>> > helpful when styling food for photography, but pizza needs oil-- the
>> > flavor, the unctuous goodness of it.
>>
>> > Pizza is a bit fattening just like a grilled cheese sandwich is a bit
>> > fattening. Eat the real thing in smaller portions seems the right way
>> > to
>> > go, rather than remove the goodness of it so you can eat a lot of it.
>>
>> > Pizza is one of those things that isn't improved by screwing around
>> > with
>> > it. A simple dough, raised a long time-- 12 hours is a benchmark--
>>
>> Questions, or Preguntas:
>> What kind of flour do you use?
>> How much yeast for three cups flour?
>> Do you use a pre-ferment? If so what? Yesterday's dough, a poolish, or
>> biga?
>> Do you rise once, or twice?
>> What is your oven temp?
>> What kind of cooking surface do you bake on?
>>
>> Kent- Hide quoted text -
>>
>> - Show quoted text -
>
> I don't keep any bleached flour in the house;hence never any cake
> flour for anything. This does limit serious dessert baking.
>
> Yeast - not more than 1-1/2 tsp. for 3 cups, if I'm not putting it in
> the refrigerator overnight. If I overnight it, then 1 tsp.
>
> Rising once or twice depends on what time of day I'm baking it. My
> problem with pizzas is the stretching. I used a dough conditioner
> from King Arthur the last time, it certainly did not work for me.
> I've just got to get into the art of throwing :-))
>
> I always heat a stone for pizzas. Always 45 minutes, although I
> suppose 30 will do. I always heat at maximum 550. My pizzas are thin
> and don't take much time to bake.
>
> Dee Dee
>
>
What is your hydration, or water/flour ratio by weight. I use a wet dough,
with 1.25 cups liquid to 3 cups flour, or for a 70% hydration ratio by
weight. I stretch it by hand, not with a rolling pin. I get a crispy thin
crust with nice bump of air containing spaces on the edges. I do as you do
with the stone and the temp. I try to heat for an hour.

Another thing that really helps with this is to spray water inside your oven
several times during the first minute of baking, to mimick a baker's oven.
This gives you the "crisp"

Cheers,
Kent

Kent