I use the leftover dough ball today, from the Malnati Deep Dish with Durum Flour that I made February 12, 2010. http://www.pizzamaking.com/forum/index.php/topic,6480.msg90089.html#msg90089
The dough ball was taken out of the freezer late this morning and left to unfreeze. The first picture is of the dough ball frozen. I wanted to try out a rectangular deep-dish pan, so I used that. The dough was rolled out with a rolling pin. There weren’t any problems with rolling out the dough. The dough then was cut 10"x10" to fit in the rectangular pan. The pie was dressed with a mixture of Brand 1950/127 part skim mozzarella Foremost Brand, Bella Francesca whole milk mozzarella, and State Brand white cheddar. The sauce used was 6 in 1 seasoned with salt and sugar. After the pie was baked I put fresh basil on to finish.
I found this Malnati Deep Dish recipe with the Durum Flour very tasty. I really like how easy this dough is to handle. I also like the crisp bottom. I could eat 4 slices of this pie.
Thanks BTB for the great formula!
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
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