I wanted to try out Peter’s formula for MA#2 because I wanted to see how a Greek pizza would turn out, with such a low hydrations of 50.7%. I mixed the dough Monday morning in my kitchen aid mixer for my 12” round steel pan, and used the rest of the numbers Peter set-forth for his MA# 2 formula.
I had my 12” steel pan at home, because I thought I was going to try out another cracker style dough last week, but never had time to get around to another cracker-style pizza. I forgot to take my 12” steel pan along to market today, so I had to substitute and use my other 12” round pan, that wasn’t steel. I wasn’t happy I forgot my steel pan, but thought I already had the dough made for market today, and had the dough at market since yesterday. I used Superlative flour as the flour for this pizza. I also used corn oil to oil the pan.
The dough did feel much drier than other Greek pizzas I have made. I also proofed the dough in the pan for about an hour. The Greek pizza skin was first dressed with garlic herb infused olive oil, sauce, hot Italian sausage sliced (I had bought at market and baked in the deck oven), spinach, sliced San Marzano tomatoes from my garden, kalamata dark olives, cheddar cheese, Feta, mozzarella, and a blend of three other cheeses.
The Greek pie turned out better than I thought it would. The edges were nice and crunchy, and Steve and I both though the pie was very tasty.
Thread where I posted on pizzamaking.com, and also where I found the formula from Peter(Pete-zza) for the MA#2 Greek pizza I attempted. I found the formula I used by Peter (Pete-zza) on the same thread.
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
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