This is how John"s hybrid formula mixed in the UBM and fermented for 11 days looked, when made 6/14/2011. The reball was done 1 day before the baked. This pie turned out very good, but I made a mistake in flouring the dough ball before the bake. We were busy yesterday, since it is now almost summer, I was in a hurry more than usual, because I had to keep baking other pies. I only floured the top and the bottom of the dough ball with a little flour. I should have put the dough ball in my flour container and floured it more, because I could see it was a little sticky coming out of the plastic container. This dough was very easy to open. I also took longer to apply the toppings since I had to wait on some customers. Steve and I then applied the toppings, but by that time the dough was starting to stick on the peel. When the pie was slide into the oven it stuck on one place. That is why the pie isn’t perfectly round.
This pie had great oven spring, a moist rim, and a fantastic taste in the crust. The dressings used for this pizza were, my regular sauce, spinach put under the cheeses, (my blend of mozzarellas, Montena/Toranto Fresh Mozzarella cheese, and a blend of cheese Steve gave me) and grape tomatoes.
Norma
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