Dough â€œmedium thickâ€ style modified:
1 c - Water (105 degrees)
1 Â¼ tsp - Sugar
1 Â¼ tsp - Kosher Salt
1 T - Olive Oil
2 c - Bread Flour
1 c - All-purpose Flour
Â¼ tsp - Garlic Powder
1 Â½ tsp - Instant Dry Yeast (1t hodgson mills, Â½ t red star)
This time I wanted to make the dough more workable. I lowered the water and oil content. I also omitted the baking powder because I thought the springyness made it to bread-like.
Mixed ingredients in order with bread machine, allowed to rise for 60 minutes. Balled, oiled and bagged. Placed in fridge to retard for 17 hours. Dough was much more firm, stretchable, large bubbles, very elastic.
Buffalo Chicken pizza toppings:
Â¼ can - Tomato Puree (Furmanos)
1 t - Basil
1 t - Oregano
1 t - Black Pepper
1 t - Garlic Powder
1 t - Salt
1 t - Sugar
1 T - Oil
Â¼ c - Hot Sauce (Texas Peteâ€™s)
Chicken was grilled with grill seasoning then diced and mixed in a bowl with hot sauce. Placed sauce on stretched blank with corn meal on peel. Ring around the edge with cheddar cheese then add chicken and onions, cover with mozzarella cheese. Oiled the crust with olive oil. Baked at 470 degrees for 10 minutes. Liberal amount of corn meal on peel made the pie slide onto the stone easily (much better than flour and doesnâ€™t burn). When slightly cool, drizzled blue cheese dressing on top.
Great medium thick crust (not as thinly layered, light as pizza outlet); slightly more lean than the previous wet recipe. Good amount of large bubbles. Crust supported chicken very well. Soft with a slightly harder bottom layer (coated with corn meal). Buffalo chicken pizza was a huge hit (got Dougâ€™s thumbs up). Taste of blue cheese and buffalo pizza sauce was perfect combo. Best Yet!!
I want to figure out if it was the oil or the water that made it workable and made the crust more bubbly with less thickness.