BAPyessir6
Senior Cook
I'm trying to get into making a great pizza (I've made like a pizza every 2-3 days trying to perfect the dough for the past 2 weeks or so) and I'm trying to get a really nice thick, deep dish chewy dough (I grew up on lots of Dominoes pizza and Pizza Hut so I'm trying to replicate that.)
I think/hope my best bet for a chewy dough is to go under 3 percent for oil in my dough and about 64 percent water. I'm wondering how much my flour hydration affects my water percentages. If the average hydration content of flour is about 12 percent, do I need to take this into account when doing my hydration percent calculations? Or if the humidity is up, should I decrease my water percentage by 1-2 percent?
Flour -376 gram (100 percent)
Water- 214 gram (right now it's 57 percent)
Instant Dry yeast - 1.5 gram (0.4 percent)
Salt - 6.6 gram (1.8 percent)
Vegetable oil - 18.8 gram (it's at 5 percent but I think it hinders gluten and about 3 percent could be better for a chewy pizza?)
Sugar - 5.7 gram (1.5 percent)
I'm using a standard 500 degree oven and heating a large stone in it for about an hour before throwing the pizza in. I haven't yet looked into buying a proper pizza oven, but I'm just trying to figure out how to make my dough chewier if it's possible. I'd love any help or advice!!
I think/hope my best bet for a chewy dough is to go under 3 percent for oil in my dough and about 64 percent water. I'm wondering how much my flour hydration affects my water percentages. If the average hydration content of flour is about 12 percent, do I need to take this into account when doing my hydration percent calculations? Or if the humidity is up, should I decrease my water percentage by 1-2 percent?
Flour -376 gram (100 percent)
Water- 214 gram (right now it's 57 percent)
Instant Dry yeast - 1.5 gram (0.4 percent)
Salt - 6.6 gram (1.8 percent)
Vegetable oil - 18.8 gram (it's at 5 percent but I think it hinders gluten and about 3 percent could be better for a chewy pizza?)
Sugar - 5.7 gram (1.5 percent)
I'm using a standard 500 degree oven and heating a large stone in it for about an hour before throwing the pizza in. I haven't yet looked into buying a proper pizza oven, but I'm just trying to figure out how to make my dough chewier if it's possible. I'd love any help or advice!!