Another Attempt at a Pizza Crust Mix 6/14/2011

This was my next attempt to make a pizza crust mix pizza.  The things I changed in this attempt was I used 220 grams of KABF and 111.7 grams of Purasnow cake flour.  I also used  dried egg white powder, instead of using part of a fresh egg.  The reason I switched the bread flour higher in the amounts of ingredients to the cake flour was the dough had felt too much like a pie crust, in my last attempt.  I also wanted to try out the dried egg whites to see what would happen.  I kept the rest of my ingredients the same.  I forgot to bring my notes home from market as to how much water I added, but think I could have added more water.  My reasoning for adding more water, was in lines with my last post of how the mixtures of ingredients want to absorb water when letting it ferment for awhile.  This dough also felt too dry.  It can be seen on the pictures the rim was too dense and dry, but where the sauce and cheese was applied the dough did rise better.  I think in my next attempt, I will add more water.  This dough was only left to ferment for one hour, before using it to make a pizza.

Norma