Re: Better Ingredients, Better Pizza, PapaJawnz

Quote from: PapaJawnz on Today at 12:45:40 PMLove me some PapaJawnz pizza!  The Garlic Butter Dip Sauce is the best stuff to dunk a nice slice of pizza into.  Can’t forget those pepperoncini’s!

I am going to be using mostly sourdough to levain my doughs.  And for now I am using my brother from another mother Pete-zza’s “Papa John’s” clone dough recipe.  I’ve used it before, and it is really good.  I am going to be baking all these pizzas on a screen direct on the oven rack as this is probably the closest I will get to a conveyor oven.  And for the time being these will be baked in my Oster 10-in-1 toaster oven.  It’s actually an impressive unit and worth every penny.  Very versatile oven, just lacking high temps and possibly some heat retention.

Dough recipe to start out with, 24 hour room temp fermentation @75F with ripe starter as the preferment

Flour 248.4g
Water 138.5g
Preferment (1%) 2.5g
Kosher Salt (1.9%) 4.7g
Sugar (5.89%) 14.7g
Vegetable Oil (5.55%) 13.8g
Total (169.34%, TF=0.13) 422.8…