The Sloan clone dough ball developed a bubble on the top at one place while it was in the deli case. When the dough ball was taken out of the deli case I did pinch the bubble to deflate it. The dough ball sat out to warm up for about 1 ½ hrs and no more bubbles formed on the top. There were no fermentation bubbles while pressing it out. The Sloan clone dough balled pressed out okay. The dough ball didn't have great elasticity or extensibility though. The temperature at market yesterday was about 94 degrees F or a little hotter right next to the oven and was very humid. Since it was very humid, like it is sometimes in hot weather at market, flour wants to stick to the work bench and on my hands more than usual. I knew I would not be able to open the dough ball more over the marble table with trying to slide it around a lot because of the sticking flour and because the dough is so thin. I did the best I could though and finished stretching by hand to a finished skin size of 14” The Sloan clone dough pizza was dressed with Sorrento part skim mozzarella that I grated and a blend of Red Pack tomatoes crushed and 6-in 1s. Olive oil was drizzled over the top of the dressings before it went into the oven.
Steve and I tasted a piece the Sorrento part skim mozzarella and we thought it had a good taste. The Sorrento part skim mozzarella really wanted to get soft quick at those higher temperatures and we did leave the Sorrento part skim mozzarella that I grated in the pizza prep fridge until I started to open the dough ball.
The Sloan clone dough pizza baked well at my oven temperatures and the rim was oiled near the end of the bake. After the bake more olive oil was drizzled on top of the pizza. As I posted in my last post the pizza was crisp and crunchy across the whole pizza after the bake. The bottom of the crust did brown well too without any sugar. Steve and I wondered how such a thin pizza with not many dressings takes so long to bake.
The photos show more how the bottom crust looked, but the rim crust was really darker than it appears on some of my photos. The semolina side of the dough was used as the bottom crust and we didn't taste any semolina or see it on the baked bottom of the pizza. The semolina did stick to the bottom of the dough ball. The rest of the semolina on the bottom of the plastic container did not stick to the plastic container even though there was some condensation on the lid of the plastic container. The remaining semolina in the plastic container could have been easily dumped out.
As I posted before the Sloan clone dough made a pizza that reminded me of of the pizza Trenton Bill and I ate at De Lorenzo/Robbinsville. I think a little more salt could have been added though and am not sure if the Sloan clone dough formulation mixing was enough.