I sure had problems with my regular Lehmann dough pizzas Tuesday, and after thinking it over for a little while yesterday, contribute it to the high heat at market (about 90 to 94 degrees F), the low humidity and the fans blowing to keep Steve and myself a little cooler. I never had skins that dried out so fast as yesterday. The dough balls felt exactly the same when they were taken out of the plastic bags, but while even attempting to open them, they became so dried, that until they were finished being opened the edges and the middle of the skin had small cracks in the skin. The resulting pizzas then didn’t bake the same, as they seemed to have smaller rims or not as much oven spring. I commented to Steve so many times about this and got him to feel the skins. After a little while I decided to open the dough balls cold right out of the pizza fridge to see what would happen. Much to my delight they opened without the skin becoming too dry. I sure really don’t know what was going on with the dough balls and the skins being dry, but had tried dough balls from 3 batches of doughs I had made and the all acted the same. The rest of the day the dough balls were opened right from the cold state.
I know it probably can’t be told from these pictures, but the first pizza was with a dry skin and the second two pizzas were made with the cold dough balls. The one last picture was of a skin that got dry when I tried to let it warm-up a little and had a few customers to wait on. It also quickly dried out, even when it was opened cold. It probably isn’t the best picture to show how dry the skin was, but it was really dry.
I guess there is always something new to learn about the same dough and working in different temperatures with different humidity’s..lol
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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