The Bisquick Pancake and Baking mix dough and Peter’s “goody bag” were mixed late Tuesday morning. I shouldn’t have assumed since I had to add water to the Bisquick Buttermilk mix and “goody bag” that the amount of water would not be enough. I added the whole amount of water stated for “total weight of water”. That was a mistake on my part. I did use hot water today. When I mixed the Bisquick Pancake and Baking mix with the “goody bag” and water, the dough seems really sticky. I thought wow, I sure made a mistake in using that much water. I did use my plastic dough scraper and kept turning the dough onto itself, kinda like stretch and folds. I dough was still sticky, so I decided to just let it ferment. I did let it ferment for two hours. Then I added a little bench flour and did more stretch and folds. The dough seemed to become more like a Tartine Bread dough then. It was bubbly, but still kinda sticky. I then did ball the dough and covered it with flour and also put olive oil on the bottom of the plastic container. The dough was then fermented for two more hours.
When I went to open the dough ball, it still a little sticky, but I proceeded. The dough opened very easily. When Steve and I dressed the pie, it wanted to stick to the peel. We tried to add more rice flour under the dough and even blew under the skin a few times, but there were still places it wanted to stick. When Steve slid the pie into the oven, we knew it was sticking in one spot, but still proceeded. As can be seen the pizza did not get altogether round. The crumb of this pizza was very light and very moist in the rim. When taking bites of the rim, it was almost like a cloud. The taste of the crust was very good. Steve and I thought this was a very good short time pizza. There was no Bisquick taste in the crust of this pizza.
The second Bisquick cheese-garlic biscuit pizza, I will explain later, but the “goody bag” did work with the Biquick cheese-garlic mix and I did add more water to that mix. That pizza turned out about the same as the Bisquick Buttermilk biscuit mix last week, but I think the taste of the cheese-garlic crust was better than the Bisquick Buttermilk biscuit mix with the “goody bag”, I had tried last week.
I found out in my next experiment, that I had measured the Bisquick Pancake and Baking mix wrong. That is why my dough was so sticky.
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.