Another Experiment with a Homemade Dough Conditioner (ginger and ascorbic acid) 5/09/2011

The 12" Lehmann pizza was made that had a blend of ginger and ascorbic acid added to the dough at market.  The taste of this crust was different than a regular Lehmann dough crust, but what interested Steve and me the most, was how the crust and rim were much crisper than a regular Lehmann dough crust.  Each bite had a nice crisp texture.  I am not sure whether it was the added ginger or added ascorbic acid that made the crust so crisp.  The bottom crust of this pizza also browned differently than my other pizzas have in my deck oven.  I never baked a Lehmann pizza that had such a crisp crust, unless it was another type of dough and was a thinner, lower hydration dough.  Another thing that interested Steve and me was the crumb was still moist, even with the crisp rim.

I also don’t know why the dough ball that seemed softer when mixed, became more stiff after the cold ferment.  This dough was left to warm-up for 2 hrs.

http://www.pizzamaking.com/forum/index.php/topic,13385.msg138361.html#msg138361

Norma