SkyHighGluten's Hobart-mixed Pizza
"It was my first time using a Hobart and I didn't realize the friction factor was so darn high, especially compared with my KitchenAid. The dough came out of the mixer at a whopping 89°F. Ouch! I gave it a two-hour bulk fermentation with three folds and then divided and shaped in 225-gram balls for a two-day retard in standard plastic dough boxes. Crust ended up light and crispy and the char was near-perfect but the crumb was kind of dry. Also, some of the dough balls ended up with dry skin after a day or two in the fridge and had to be tossed. (Not sure why some and not all.) Anyway, I think more hydration, much colder water, a bit more evoo and a shorter mix with autolyse might do the trick for next time.
"Anybody out there ever used a Hobart? What's the estimated friction factor for a dough like this? I'm estimating 51. Also, 20 minutes seems kind of long for a mix, at least to me. I'm an 'improved mix' kind of guy, for the record, but I've been told 20 minutes is the standard for Neapolitan pizza (which is usually made with a fork mixer, right?) and seems far gentler than a Hobart. What's the equivalent mix time for a Hobart, I wonder, to get strong, expandable, extensible dough? The kind you can throw in the air and spin on your finger? Any and all suggestions are welcome..."
Flaksman's Fig Jam, Prosciutto, and Blue Cheese Pizza
Zane Hunt's Detroit-Style Sopressata and Arugula Pizza
"When I moved away from my hometown of Detroit I knew I would have an immediate separation anxiety as you can’t find Detroit-style pies in too many cities. My brother and I sat out to make our own. We start with a 24- to 36-hour poolish and then add it into our 65% hydration dough recipe. We use a double press into the 10-inch-by-14-inch black steel pans. Refrigerated overnight, the next day we top the Detroit-style pies the old-school way, side to side cheese (brick and mozz) to get a killer caramelized cheese crust and then the sauce on top. The toppings change from pie to pie but mirror the taste of home that we miss."