This second pizza was made out of the formula for one 14" pizza. There was enough left over dough to make another pizza from the one dough. I just reballed the dough and left it sit out at ambient room temperatures for another couple of 1 ½ hrs.
This one dough that two pizzas were made from was made yesterday and left to sit at ambient room temperatures of 72 degrees F for 6 hrs. In that time the dough was reballed two times. I then put it into the refrigerator overnight because I thought the dough might overferment. The first dough ball was left out at market today for another 5 hours. The remainder of the dough, that was left over, was left at ambient room temperatures of around 78 degrees F.
Maybe Steve and I rolled out the dough to thin. Since I don’t know how much the dough should have been rolled out, we just guessed, because we wanted to have the skin thin. This dough was sticky, but when floured it did roll out well. The dough for both of these pizzas were docked. I was trying to think how to go about baking a thin crust pizza and didn’t know whether to use a cutter pan, my perforated dark pan, or something else. I decided to try the dark perforated pan for the first pie that was made and the first pie was then put on the stone after a while. The second pie was baked only on the stone, but moved to the top oven after I thought the bottom wasn’t getting finished enough. Both methods seemed to work.
The taste of this crust was very good. We left one slice cool down for about an 1 ½ hrs. It then became softer. We put that slice or part back into the oven and in a short while it became crisp again.
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.