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[Bentley]

Another componet I forgot. Is the Boardwalk a Bread flour?

[Free Mr. Tony]

Another componet I forgot. Is the Boardwalk a Bread flour?

Yes. I have been using primo gusto brand. I buy it at Gordon's food service. I really like it. I've only seen it there,and it is 25 pound bags. I'm sure any good bread flour would work.

I have a hunch that it would be much more manageable if you used bread flour as well. 66% is wet, but it shouldn't be nearly impossible to move at that hydration.

I've made a few all AP doughs and they almost fall open without even hardly having to stretch it. Not a good sign for a heavy pizza. If you want a thicker pie, I'd try maybe 400 g for a 12 inch pizza. Stretch it out to size. Cover with plastic wrap, and let it rise on the counter for about 30-45 minutes. Don't press it down again.  Then top and bake. Your toppings should weigh down the center so you don't have a bunch of random big bubbles, but should still be more airy and light from letting is rise again after shaping.

[02ebz06]

I think I cooked it at to low a temperature.  I thought I could treat it more like bread and I do not believe that is possible.  Will try it at about 500° next time and see if we can get there!  I was afraid if I left it out while I was doing the Wl-mart pizza and other rings it would dry out.  I believe putting it in the fridge for 25 minutes was a big mistake also!

Put your oven up to max temp, 550 I'm guessing.
Also you are right, dough-ball in fridge is a no-no.
Get yourself a container for the dough-ball.
Lightly coat the container with olive oil and the dough-ball as well.
That prevents dough from sticking to container and from drying out.
Not sure how long a ferment your recipe calls for, but dough-ball should sit in the container at room temp for 2 hrs. min, before forming it.

Below is the what we use.
Dough-ball has been cold fermenting in fridge since Wednesday. Our recipe is for a 3 day cold ferment.
Tomorrow, it will come out and be at room temp for 3 hours prior to forming.
We use a Brod & Taylor proofer for that.
Dough will rise more once it gets to room temp.

[Bentley]

I always make a thin/cracker crust when I cook pizza.  I have always used Anna OO.  I though I had seen a few folks post on here about using AP so I figured, what the heck, flour does not make a difference. 

I think my biggest mistake was the flour.  Will try and correct that over the weekend and see.  King Arthur is about the only Bread Flour I think I am gonna find in Mayberry, but it maybe OK.

Getting the dough right makes all the difference in the World for the pizza coming out correct for the style, I have learned that. It has many components to it.  But At least I have my thin/cracker dough down.  Now I guess I work on Thick.  And then I may give Detroit a go.  Those 3 would be enough for my Pizza Jones...

[02ebz06]

Bentley, for pizza a high protein flour works best.

Though I'd post pics on the one we just cooked.
Definite learning curve with new oven...
I used a heat shield I had made to keep the high heat from fire away from pizza for the first one I did.
Didn't use it this time, and as you can see, I need to pay closer attention for turning.
First pic just shows how dough had risen after the 3 hr room temp proofing compared to one above.
Peppers and onions didn't get as done as I'd have liked in the 3 minutes it took to cook the pizza.
Forgot to take a picture before putting in oven, so taking pic in oven added to the delay in first turn of the pizza causing the char.

I'll eventually get there...

[Free Mr. Tony]

Looks good from here. You got a 3 minute cook with no flame?  You must have had it good and saturated this time around.

[02ebz06]

Back wall was 985ish and deck was 860ish.
Made a bigger fire than first one and started it about 3.5 hrs before cooking.

[Bentley]

There is nothing wrong with any area of that pie!  I guess doming the vegetables would not really work?  It would be fun to have one, even the most modest ones would be fun and I would get one if there was any place for it!

Found bread flour, might make some dough tomorrow!

[02ebz06]

There is nothing wrong with any area of that pie!  I guess doming the vegetables would not really work?  It would be fun to have one, even the most modest ones would be fun and I would get one if there was any place for it!

Thanks...

A place for it?  Thought you had a bazillion acres behind your house. 
Seriously though, there are some inexpensive ones that don't take a lot of room.

Bell peppers have always been a problem for me.
Onions were cooked a little more that the bell pepper.
Going to have to get the mandolin set super thin next time.

[Free Mr. Tony]

There is nothing wrong with any area of that pie!  I guess doming the vegetables would not really work?  It would be fun to have one, even the most modest ones would be fun and I would get one if there was any place for it!

Thanks...

A place for it?  Thought you had a bazillion acres behind your house. 
Seriously though, there are some inexpensive ones that don't take a lot of room.

Bell peppers have always been a problem for me.
Onions were cooked a little more that the bell pepper.
Going to have to get the mandolin set super thin next time.

30 seconds in the microwave does wonders for watery vegetables as pizza toppings. They retain the fresh flavor  as opposed to a saute, and lose some of their snap with just a short stint in the microwave.

[02ebz06]

Thanks, I will give that a shot.

[Bentley]

OK, off to try the Boardwalk style dough again, this time with bread flour!

[Free Mr. Tony]

OK, off to try the Boardwalk style dough again, this time with bread flour!

Results?  I made my New Haven recipe in the oven tonight. Super good, but not quite as good as the pizza oven.

[Bentley]

It would be considered a fail, but not due to the dough. I am also learning that the Carnagie's was baked like a deep dish in a pan, that as how it became a "thick crust".   So I had no chance last night, as this information was revived after the fact.  (Hey, I only ate there once) I am going to use the remaining dough tonight and do what I believe will be closer to a Boardwalk pizza.  The pie will be much thinner and will cook much faster. 

Do you recall how man ounces or grams your balls were?

[Free Mr. Tony]

It would be considered a fail, but not due to the dough. I am also learning that the Carnagie's was baked like a deep dish in a pan, that as how it became a "thick crust".   So I had no chance last night, as this information was revived after the fact.  (Hey, I only ate there once) I am going to use the remaining dough tonight and do what I believe will be closer to a Boardwalk pizza.  The pie will be much thinner and will cook much faster. 

Do you recall how man ounces or grams your balls were?

250 g for 12 inch pizza.