My bake didn’t go as well this week as last week. I don’t know what happened with this attempt because the dough felt the same as last week. I didn’t have as much trouble with this dough in developing the gluten. The dough felt very bubbly and it opened the same as last week. As can be seen the crumb, after the bake, isn’t as light and airy as my last attempt. The crumb did taste good and was light. This pie was first dressed with herb and garlic infused olive oil and tomato sauce, baked and then the other dressings of brussel sprouts, spinach, red peppers Feta, and mozzarella was added and the pie was put back into the oven.
It can be seen on the pictures how the dough looked and the crumb in the baked pie. Other standholders, a customer and the one maintenance man did really like this pie.
If anyone is interested in what formula I used in this pizza or what comments were made the link to all this is at:
http://www.pizzamaking.com/forum/index.php/topic,9989.msg127136.html#msg127136
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