I'm Positive RandyRandy failed at porn and decided to open up a Pizza place in like Italy

[bean-aid]

I asked him a question about that not long ago and he said he's been a New Yorker for like ever. Just like mr. peabody

I know he was peddling pizza in like Italy or some neighboring country. This is not important, but it will tell me I'm not crazy and that people just like to reinvent themselves into some other person.

Originally Posted by RandyRandy

No olive oil and I don't cook or saute anything, just blend smooth and as the pies take about 11 minutes to cook in a 650F oven, I find that's all the "cooking" the sauce needs.

The smallest dough scale recipe I have is for 10 kilos:

Flour 10 Kilos
Water 5,700 Grams
Sugar 200 Grams
Salt 300 Grams
Olive Oil 200 Grams
Yeast 45 Grams (dry instant yeast)

1. Put water into the mixing bowl
2. Add the water and salt and whisk together well
3. Add all of the flour
4. Sprinkle yeast over the flour
5. Mix at LOW SPEED for 6 MINUTES ,or until all of the flour has been
picked up into the dough
6. Add the oil and mix in for 1 MINUTES at LOW SPEED.
7. Next mix the dough at HIGH SPEED until it develops a smooth ,satiny
appearance.

8. The dough temperature should be around 27c and 30c after mixing.
9. Immediately divide the dough into 770 gm each pieces and round into balls (for an
18 inch pizza)
10. Wipe the dough balls with pomace olive oil and each ball in a large round plastic
Tupperware (or Chinese take-out bowl) with airtight cover
11. Place in refrigerator

The dough balls will be ready to use after about 12 hours of refrigeration.
Dough balls can be used up to 72 hours after refrigeration.

BEFORE USING dough balls , remove from refrigerator 2 hours ahead or until dough reach es 10c ( dough surface temperature )

Unused dough can remain at room temperature for up to 6 hours after
removal from refrigerator.

And yes - we weigh the water, we don't measure it. 5.7 kilos of water (also known as 57% hydration) is low on the scale. You can use up to 65% hydration (or 6.5 kilos of water for every 10 kilos of flour) and not change anything else. I like my pizza crust to come out like Italian bread - that's why I use a lower hydration.

[CaptainHowdy]

Why do you assume he failed?