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.
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.