I mixed another dough last evening for another attempt at a Pizzarium style pizza. I started the dough on Friday by mixing a poolish (I used the same numbers from 1 dough ball for my preferment Lehmann dough) I let the poolish start to bubble and put it into the refrigerator. I have seen when I make the poolish at market on a Friday and let the poolish only start to bubble how strong the poolish becomes after refrigerating it until Monday, with many gluten strands. That is why I decided to try a poolish prepared this way. The others things I changed in this last dough were, I used all KASL in the poolish and final dough, dropped the hydration to 80% and also dropped the oil to 3%.
The first 3 pictures show the poolish yesterday and the final dough. I have no idea how this dough is going to bake.
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.