The Papa Gino’s clone dough ball was left at room temperature to warm-up for about 3 hrs. By my estimates and the poppy seed trick the dough ball didn’t triple in volume over the 3 day fermentation and the 3 hr. warm-up. There were a few speckles on the dough ball, but not as many as last week.
8.7 grams of the three cheese blend (Foremost Farms part-skim mozzarella, AMPI mild cheddar and Romano cheese) were used on the Papa Gino’s pizza along with 6 oz. of sauce (my regular sauce at market, because I didn’t bring a can of 6-in-1s to market) and a sprinkling of Greek oregano in the cheese blend. I got so tied up in weighing the cheese blend and weighing the sauce out with Steve, that I forgot to use the 5.5 grams of corn meal to incorporate into the Papa Gino’s clone dough ball when opening the dough ball. I only remembered that after I slide the pie into the oven. As soon as the pizza was set in the oven I tried to gently sprinkle some corn meal on the rim and also sprinkled corn meal on the hearth. Darn, I would have to have forgotten the corn meal. Sorry, I messed-up on the cornmeal. The Papa Gino’s pizza attempt weighed 1 lb. 12.7 ounces right out of the oven. The edge bottom rim crust got a little too dark, but it sure didn’t taste that way when eating the pizza.
The Papa Gino’s attempt was very good though, even without my remembering to add the cornmeal at the right time. The amount of cheese and the blend of cheeses really gave this pie a good taste and the crumb texture was very good with using the Kyrol and KAAP blend. The crumb texture was much better than my other attempts. The crumb texture was much more tender than my other attempts. Steve also agreed that the crumb texture was better than my other attempts. I think I am beginning to really enjoy a Papa Gino’s clone pizza, even if it is a little thicker. The skin was stretched out a little over 14” to compensate incase the pizza skin did shrink back a little when sliding it into the oven. I also want to post again that I never really tasted a Papa Gino’s pizza though, so I really don’t know if I was anywhere close to a real Papa Gino’s pizza. The crust also had a very good taste even if the crumb wasn’t airy. This Papa Gino’s clone pizza almost reminded me of a thin Greek style pizza.
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.