Sourdough Pizza: Problems adapting a professional recipe for home use
Hello all!
I love baking. I want to pursue my dream of a little pizza/cafe/bakery in the country. I just got back from a month-long apprenticeship at a great little place that does it all. I have a recipe for sourdough pizza dough that I made every day for a month as an apprentice at a bakery. I mixed, shaped, and baked these into wonderful pies. I also baked the daily sourdough (similar to Tartine's recipe).
But now I'm at home. Sort of a devolution. I know I learned a process that was vetted. Tested. Proven. Here it is:
Ingredients (baker's %):
100/55/30/2 00 flour/water/100% hydration starter (100% bakers strong)/salt
Equipment:
Hobart 30 qt mixer
Process:
1.Combine water, flour, start in mixer and mix on low for 1 minute on low.
2. Rest for 30 minutes then add salt
3. Mix for 1 minute on low then 2 minutes on high.
4. Put dough on table, spread some oil and cover with plastic film
5. Divide and shape into balls (220g)
6. Proof in trays covered in plastic film (1-2 hrs)
7. Put in fridge for 1-3 days (depending on demand)
8. Pull out and use cold or after sitting out for up to a fewhours
So I want to continue trying to adapt his recipe for home use. I don't have a Hobart. Just a little Kitchenaid mixer. I'm certain not having the big mixer is part of the problem. And, of course, I'm using a pizza stone and a home oven. My house is also quite chilly and its winter. The temperature is never above 70 degrees.
I need some advice from any experts out there. Based on the above recipe, does anyone intuitively know how to proceed with adapting this recipe? The big thing that sticks out for me is the mixer. My little KAM has such little torque compared to that beast i used in the restaurant. Is there any advice for mixing small batches of this type of dough?
I'm using the starter that we built while i was working there. It bakes up wonderfully in boules, but the pizza has proved more elusive.
Thanks!