Of course my test dough ball was ovefermented. Until I ran to our local Country Store and purchased the John F. Martin LMPS mozzarella and purchased other things I needed the dough ball had developed a big bubble on the top of the dough ball. I just pinched that bubble until it went down in a couple of places. The John F. Martin LMPS mozzarella I purchased in one slice cut off from a bigger loaf of mozzarella and then grated it myself. I also purchased a small package of the same mozzarella already shedded to try at another time. I left the dough ball in the fridge until I was ready to roll the dough ball out. I used my wooden peel again to roll the dough on and it rolled out very easily again. I also used the docker to dock the skin right on the wooden peel. The temperature in my kitchen when I was rolling out the dough and letting the skin on the dark disk was 79 degrees F. The skin went into the oven on the dark disk at 1:30 PM.
I saw the skin wanted to make dimples again in the outside diameter of the dark disk after it sat for a little. I left the skin sit at room temperature for 15 minutes before dressing it. The pre-bake of the skin was about 4 minutes at about 490 degrees F and the bake of the dressed pizza was at about 20 minutes at 435 degrees F. I did use the next higher oven rack this time to do the bake.
The crumb and rim of the pizza this time was more tender than my other attempts and I liked that very much. There was a little bit of flakiness, but that certain right flakines is still eluding me. The crust did taste good, but I found it odd that the dough ball didn’t have the yeasty smell like it did in my last attempt with IDY. The center slices didn’t have much of any gum lines.
Norma
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