Big Dave Ostrander “Old Faithful” dough with EL-7 6/28/2011

I mixed a Big Dave Ostrander “Old Faithful” dough recipe with EL-7 later 6/25/2011.  I wanted to see if the longer ferment time (until Tuesday) would give the crust a better flavor.  The “Old Faithful” was mixed in my Kitchen Aid mixer with the flat beater first, then switched to the C-hook.  The dough was given two rest periods of about 15 minutes and then the vegetable oil was added.  The dough came together nicely.  I then let the dough rest another 15 minutes to loosen up the gluten before I formed a dough ball.  I used KASL in the mix.  This is the formula I used and pictures of the dough ball last evening and today.  The final dough temperature was 80.7 degrees F.


http://www.pizzamaking.com/forum/index.php/topic,13820.msg144582.html#msg144582

I let the dough sit at the ambient room temperature of about 92 degrees F for about 3 hrs. and it still didn’t look like it fermented much more. After sitting out, the top of the dough ball looked moister.   Steve opened the dough ball and it stretched open in no time, and even got much bigger than 18".  It wanted to flop over the peel, so Steve just pushed the skin back some.  The “Old Faithful” pizza baked well and tasted like a NY street pizza.  The pizza was a little over 18".

I would say the “Old Faithful” pizza with EL-7 was a success.

http://www.pizzamaking.com/forum/index.php/topic,13820.msg144939.html#msg144939

Norma