The Sicilian dough that was bulk cold fermented for 3 days, then divided and balled and fermented one more day worked out reasonably well. I only made two pies out of the 3 dough balls and froze one to see how that works out. One dough ball that was used was from a plastic bag and one was from the plastic container. The taste of the crust was great since the dough had longer to ferment. The one problem I still am having is how much to stretch out the dough before putting it into the oiled steel pan. Either I stretch it too big or too small. When it is in the oil and the stretch is too small, it wants to slide around and takes some effort to get it stretched the full way in the steel pan without it wanting to stretch back, even after it is left to rest for awhile.
Steve brought some Orangecello to celebrate. The Orangecello went well with a slice of Sicilian pizza. :)
Formulation I am using.
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.