The two doughs in the steel pans smelled yeasty and looked okay and not overfermented, so I pressed them down again. They were put in my oven with the light on. It was interesting for me to see if there is enough yeast left in the dough to give the height I want. I don’t know how long an emergency dough that was made with 1% IDY, no salt and a higher dough temperature would last without overfermenting.
In my opinion, the two pizzas made with the doughs that were left in the steels pan since Monday (and the dough was made Sunday) turned out tasty when the pizzas were made on a Thursday. It can been seen what dressings I put on both pizzas. I would not have thought the doughs would not have lasted this long if I hadn’t done the experiment. The edges were caramelized and the bottom crust was crispy. There also was a nice blend of flavors from the different dressings and cheese blends. Each bite gave me an explosion of new flavors.
The pizzas had to stay in the oven about 16 minutes. I guess from baking two pizzas at once on the one pizza stone, when usually I only bake one pizza at a time. It was a little hairy trying to turn the two pizzas different times, because my oven isn’t that large and my pizza stone is only 16”, but it worked out okay. The sides edges wanted to brown more where the steel pans were off of the pizza stone so that is why I had to turned the pizzas different times. My oven was heated up for 50 minutes at 500 degrees F and were baked on the bottom rack on the pizza stone.
I have no idea why the crumb on the Frank’s hot sauce chicken, mixed cheeses, coarse grind pepperoni, celery, dhorst’s sauce and then the Ranch dressing put on after the bake didn’t get as airy, but it was very good anyway.
The coarse grind pepperoni, mixed cheeses, spinach and dhorst’s sauce was airier in the crumb.
Dhorst’s sauce tasted great on both pizzas. I thought dhorst’s special sauce gave both pizzas a nice little kick of heat, but not too much.