The reason I said I thought the thickness factor was too low was because the slice of pizza I ate from Sullivan St. Bakery was a little thicker. When opening this dough it sure looked drier than in the video when Jim Lahey was opening the dough. This pizza was good in my opinion and even some other customers that I gave some little slices to when they bought my regular preferment Lehmann dough slices said they really liked this type of pizza. I even gave slices to the lady that has the pasta stand at market, that just was in Italy recently, and she even really liked this pizza. She did give me a disk with some of the pictures of pizzas in Italy. I don’t know what is on the disk, because I haven’t looked at them.. She was in Italy for 10 days and ate pizza everyday.
The pan I used was an old aluminum pan that I had for years, that was used to make candy apples. The pans are heavy aluminum. I have four of those pans and they do work well for baking cookies and now are also used at market to bake some of my other products.
This pizza even had a nice crunch and a good taste in the crust. I don’t know how this pizza could have a good taste in the crust, with such a short ferment time. The finished dough temperature was 76.5 degree F and the ferment time was about 3 hrs. 20 minutes. This dough was fermented at the ambient room temperature of 67 degrees F. The hole on top of the dough ball was where the temperature of the finished dough was taken.
Norma
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