I know I try the craziest stuff sometimes, but when I went to market Friday, to make my poolish for the preferment Lehmann dough and also do some cleaning, I found a leftover dough ball that must have been pushed back in my pizza prep refrigerator, from Tuesday. The dough ball really smelled like alcohol. I always turn the pizza prep refrigerator off before I go home from market to save on the electric bill. I also always open the door on the bottom and the lid on top of the pizza prep refrigerator so it doesn’t get moldy. When I went to clean in the inside of the bottom of the fridge, I found this sad looking dough ball. It looked like it had really overfermented. At first, I was going to throw it out, but thought I would do an experiment on it.
I opened the plastic bag and put some IDY on the flattened dough ball, then did reballing with a little flour. I then took the dough ball along into Lancaster. It sat out for about 2 hrs. I then reballed again after I returned home with a little more flour. Saturday morning, I did another reball, and the dough looked like it was okay. I floured the outside of the dough ball. After I finished making another pizza Saturday, I thought I might as well use this dough ball and see if it could be baked into bread. I don’t have any useful things to score bread with so I just used a little Exacto knife. I also got my steam cleaner out to try and steam the dough. I don’t have any regular bread making equipment, but just used a Pyrex mixing bowl to place over the dough on the heated pizza stone. I lifted the glass Pyrex bowl about 5 times and really steamed the dough ball. That was about in a 15 minute time frame. I then let the dough ball keep baking on the pizza stone, until the middle of the bread measured about 210 degrees F on my thermometer. I was surprised that the old sad looking overfermented preferment Lehmann dough ball did turn into bread. What really surprised me is how good this bread tasted and there wasn’t even any sour taste in the bread.
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.