This are just a few photos of the pizzas I make at Root's Country Market & Auction. I call them "boardwalk style" of pizza, but they are like some tomato pies that are offered at different shore points.
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.
Thursday, September 12, 2013
Wednesday, September 11, 2013
This are the two video of my attempted De Lorenzo's pizzas.
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.
The De Lorenzo/Robbinsville/Hudson clone dough ball didn't develop any bubbles on the top of the dough ball while it was in the deli case. It did develop a bubble after it was warm up for 1 ½ hrs. at the ambient temperatures at market.
The De Lorenzo/Robbinsville/Hudson clone dough ball from Peter's formulation did have fermentation bubbles when pressing it out. I could pressed it some and slide it while draped over the marble table, but not a lot because of the sticking flour issue. The skin was then stretched by hand to 14”. The semolina side of the skin was also used as the bottom of the pizza.
The same dressings were used on this pizza, but more mozzarella was used and the sequences of adding the olive oil was the same. The Sorrento part skim mozzarella does want to clump fast when at warm room temperatures even though I also left the Sorrento cheese in the pizza prep fridge until I was ready to press out the skin. The Sorrento part skim mozzarella the way I purchased it is very soft when grating too. The bottom crust did brown on this pizza too, but not as much in my opinion. The bottom crust was not crunchy and crispy like the the other pizza was right after it was cut and cooled down. The edges of the bottom rim crust were somewhat crispy.