The Lehmann dough with the Stretch-Out product, was experimented with the same formula I had used before, but this time I used ADM bleached and bromated flour as the flour, to see what would happen. This time the dough, mixed by hand, fermented quicker than last week. It was ready to be used in less than 1 ½ hrs. I attributed the quicker ferment to the higher ambient temperatures at market yesterday, but I am not sure if that is why the dough did ferment faster.
The dough ball was very easy to open, and the final pizza did taste very good, with a decent oven spring and a nice moistness in the rim. The only thing I could detect with using the ADM bleached and bromated flour, was the rim and bottom crust were much crisper, than when I used the KABF last week. All in all, the Stretch-Out product does make a pizza dough really fast and the final taste of the crust is like about a 2 day cold fermented Lehmann dough.
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.