I made another attempt for a Jim Lahey's dough yesterday and a pizza at market. This dough behaved a lot different. I still don’t think this formula has a high enough thickness factor, but the pie turned out well.
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.
There are so many variables that go into making a PIZZA. The hydration of the dough, flour, yeast and many more.. Amounts of any kind of yeast in a pizza can make a big difference. Most recipes posted on the web, use too much yeast in their recipes. What I have found out so far, is either bulk fermenting the dough or cold fermenting the dough will give a better flavor in the crust. I am still experimenting to find different flavors in the crust of pies. In my opinion pizza is all about the best flavor you can achieve in a crust. I still am on the journey about flavors in the crust. Even differences in temperatures in you home or times of the year can influence how much yeast to use. If you want a pizza to develop flavors in the crust, there are many ways to go about achieving this.
Adventure in Pizza Making
There are many ways to go about trying to make any kind of pizzas you want to create. PIZZA making is fun and also you get to eat your finished product. I learned to make all my pizza on http://www.pizzamaking.com/forum/index.php If you look on pizzamaking.com you can see all the beautiful creations of pizzas members make on this site. Members and moderators help members and guests achieve almost any kind of pizzas they want to create. Since joining this site, my pizza making skills have gone from non-existent to something much better. I invite you to take a look at this site.