The experiment at home went well with the same formula that was used Tuesday. The dough balls were left to ferment at room temperature for 6 ½ hrs. The dough ball opened well, and could be tossed and twirled. The dough was a little more gassy, but that didn’t seem to make any difference, at least to me. The bake in my home oven also went well. The rim crust had nice oven spring. There were only two things that I noticed that were different. Since the dough ball wasn’t frozen, the color of the dough ball and baked rim crust were lighter. The other thing that was different was the crust was a little sweeter.
The dressing used on the pizza was “Grub”, and mild white cheddar. After the bake, Hot Sauce, (made with Texas Pete Buffalo Style Chicken Wing Barbeque Sauce, honey, and melted butter with garlic) was sprinkled over the melted mild white cheddar. I also cut fresh chives from my garden and sprinkled them over the pie. The standard butter garlic sauce was also brushed on the rim, then Parmesan cheese was sprinkled on the rim.
Then I used the second dough ball to make the pretzels. That experiment went okay too. I made 4 soft pretzels out of the second dough ball. I decided to try four different ways to dressed the soft pretzels. One had nothing on, the second had the butter and garlic sauce with Parmesan cheese, the third had melted butter with honey and garlic powder, and the fourth had salt, garlic butter honey mixture with Parmesan cheese .
The pretzels all tasted good. It is really easy to make soft pretzels with this dough.
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.