Re: My Journey Thus Far

It’s hard to not use oil and still get the same effect.  Perhaps a low protein flour such as Pillsbury all purpose would give less chew without oil or as much oil.  I make a new york style with all trumps flour, 61% hydration, 2.5% salt, nothing else is needed but that high gluten flour gives you a bite that chews for a bit.  I am also shooting for chew which is why I don’t use oil. 

I agree I have let my doughs ferment an additional few hours at room temp and all I can tell is the ball has gone from doubled to tripled!  I don’t get these same results with all purpose flour though.  Those can go from perfectly fermented to over fermented rather quick at warm room temps.

Sauce for me is all about a good tomato properly salted.  You can’t go wrong from there but I generally add 2 tsp organic dried oregano flakes, 1/2 tsp salt, a pinch of sugar (optional), 1 tsp butter and 4 basil leaves chiffonade to a 28oz can.  It makes a nice base for a lot of red sauce.

Looking forward to the next bakes!