After reading Matt’s thread at http://www.pizzamaking.com/forum/index.php/topic,14038.0.html and thinking about trying the Ischia starter at 5% of the water weight, I decided to try to make a Neapolitan pies by that method and let two dough balls room temperature ferment. I let the two dough balls room temperature ferment for 26 hours. I knew I was going to go to Steve’s (Ev) home today, and he was going to be baking some pies in his WFO, and I asked him if he minded if I brought 2 doughs balls along. Steve said he didn’t mind.
I mixed the dough in my Kitchen Aid mixer and added the small amount of Ischia starter to the water. I wasn’t to sure about what might happened. From the time the doughs were finished yesterday until this morning they didn’t look like they rose at all, but they did flatten out. When I arrived at Steve’s home about 5:00 pm today, they still didn’t look like they had risen very much, but there were some fermentation bubbles on the bottom of the dough. I used Caputo Pizzeria flour for the first pie and Caputo “00" Rinforzato Pizza flour for the second pie. The first pie was with dressed regular mozzarella and the second pie was dressed with Brick Oven Fresh Mozzarella from Russo’s. The Brick Oven Fresh Mozzarella was really delicious.
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.