This was my next attempt at a pizza something like Jim Lahey makes at Sullivan St. Bakery, with a higher hydration and also a higher thickness factor.
This dough was mixed by hand, and put right beside my deck oven, to ferment. The dough ball sure didn’t take long to rise. The dough ball was reballed after it had reached the top of the plastic container. It rose very fast again, and even popped the lid off of the plastic container 4 times. There wasn’t any hole in the lid of the plastic container. When trying to open the dough ball it seemed really hard to open, and wanted to tear. I left it rest different times and try to open it more. It was even left to proof in my steel deep-dish pan, with an inverted pizza pan and linen towels, for about an hour to see if it would proof better. This dough sure didn’t feel like the hydration it was. It felt dry. The dough ball was very gassy.
The pie was dressed with herb infused olive oil, a little tomato sauce, mozzarella and grated Parmesan cheese, sweet potatoes, that I had sliced thin and left in some salt water before draining, onions, rehydrated green and red peppers. The combination of the dressings were good, but if I use this combination of dressings another time, I would add something with a little more heat.
The finished pie did turn out good, with a crispy bottom. Even after the pie cooled down, there was a nice crispness in the crust. The last picture was taken about an hour about this pizza was baked.
Another Santa came to visit us 12/21/2010. After I took a picture of him, he asked me to come so a picture could be taken of him and me.
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.