Well, even after I tamed the beast of the high hydration dough and thought I left the preferment for the Nancy Silverton bubble enough, the results of my attempt were disappointing. The dough was left out to warm-up for the better part of Tuesday. There almost wasn’t any rise or fermentation going on in the dough. The dough ball was easy to open with no stickiness, but when baked in the oven, there was hardly any oven spring. The taste of the crust was also bland. It makes me wonder if the yeast in the preferment was almost depleted, since there was almost no oven spring and a bland taste in the crust. I had wondered before why no yeast would be added to the final dough, but now it even makes me wonder more, if yeast would have been used in the final dough if better results would have been achieved. I had thought there is usually some kind of yeast added to a final dough when a preferment is used, but this formulation doesn’t call for any yeast to be added in the final dough, unless it would be modified. I sure can’t figure out if I didn’t mix the dough right, let the dough ferment longer, or maybe execute the formula right, or might have done something else wrong.
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.