The
second experiment of the boardwalk style dough with the Central
Milling low moisture diastatic malt at 2% went well. 
The
rim crust was a lot airer and moister when adding the diastatic
malt. I only had one slice, and not until it cooled down,
because it was the last boardwalk style pizza of the night. I
had ran out of boardwalk style dough balls because so many customers
were purchasing whole pies around suppertime yesterday and into the
evening. I had 4 more customers that wanted whole pies but
could not make them for my customers. I can never predict how
much dough to make at market. Last week I had a lot of dough
balls left (both boardwalk style and Detroit style). My
granddaughter had stopped at market after work and she ate one
slice. She also said the pizza crust was very good from using
the malt and she preferred that slice over my regular boardwalk style
slices.
The dough ball opened up very easily. I did not have time to take photos of the poppy seed spacings were when the dough ball had warmed up. The photos of the dough ball with the poppy seed spacings were taken right after it was removed from the prep fridge.
A man and wife that are regular customers of mine I told the dough for the pizza was an experimental dough because I ran out of dough balls. They both wanted to try the pizza. They both said they thought the pizza with the malt is better in the taste of the crust and they both liked how moist and airy the rim crust was. As soon as the woman tasted a slice she ordered another slice. The man also makes pizza and he asks me different times about making doughs and pizzas. He also has a BS. He also liked the pizza slice with the malt better.
I didn't want to fool around more than I had to in taking photos of the crumb when it was cut on the freshly baked pizza because I knew I would be selling the rest of the pizza. I did take more photos of my slice after I was finished waiting on customers. As can be seen in the photos the rim crust was very moist. Most of the photos that are of the rim crust do show the true colors of the rim crust because they were taken closer. The photo of the whole pizza in the oven also shows the true color of the rim crust. The only thing I am not sure about is if the bottom crust is as crispy as my normal crust. Until I had time to try my slice it was still good, but not as crispy as my regular boardwalk style slices. I did not reheat my slice because I still had to finish the Sicilian pie.
The
rim crust was a lot airer and moister when adding the diastatic
malt. I only had one slice, and not until it cooled down,
because it was the last boardwalk style pizza of the night. I
had ran out of boardwalk style dough balls because so many customers
were purchasing whole pies around suppertime yesterday and into the
evening. I had 4 more customers that wanted whole pies but
could not make them for my customers. I can never predict how
much dough to make at market. Last week I had a lot of dough
balls left (both boardwalk style and Detroit style). My
granddaughter had stopped at market after work and she ate one
slice. She also said the pizza crust was very good from using
the malt and she preferred that slice over my regular boardwalk style
slices.The dough ball opened up very easily. I did not have time to take photos of the poppy seed spacings were when the dough ball had warmed up. The photos of the dough ball with the poppy seed spacings were taken right after it was removed from the prep fridge.
A man and wife that are regular customers of mine I told the dough for the pizza was an experimental dough because I ran out of dough balls. They both wanted to try the pizza. They both said they thought the pizza with the malt is better in the taste of the crust and they both liked how moist and airy the rim crust was. As soon as the woman tasted a slice she ordered another slice. The man also makes pizza and he asks me different times about making doughs and pizzas. He also has a BS. He also liked the pizza slice with the malt better.
I didn't want to fool around more than I had to in taking photos of the crumb when it was cut on the freshly baked pizza because I knew I would be selling the rest of the pizza. I did take more photos of my slice after I was finished waiting on customers. As can be seen in the photos the rim crust was very moist. Most of the photos that are of the rim crust do show the true colors of the rim crust because they were taken closer. The photo of the whole pizza in the oven also shows the true color of the rim crust. The only thing I am not sure about is if the bottom crust is as crispy as my normal crust. Until I had time to try my slice it was still good, but not as crispy as my regular boardwalk style slices. I did not reheat my slice because I still had to finish the Sicilian pie.
Norma
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