The Luigi’s clone attempt was made today using the formula Peter set-forth, and the method of cold fermenting that Gene mentioned in the Luigi's thread. The dough ball sat out on my counter and beside my oven for 3 ½ hrs. The dough ball looked like it had fermented okay. The dough ball was easy to open to 18”, and I did toss and twirl it. It was easy to toss this dough.
The pizza baked okay, but I think I should have left it in the oven a little longer. The crust was little darker than the pictures and the video show. This was the video of the Luigi‘s clone attempt being cut by Steve. http://www.youtube.com/watch?v=RKgZWMKdX-E It can be seen in some of the video how the crust looked on some of close-up frames.
The pizza baked okay, but I think I should have left it in the oven a little longer. The crust was little darker than the pictures and the video show. This was the video of the Luigi‘s clone attempt being cut by Steve. http://www.youtube.com/watch?v=RKgZWMKdX-E It can be seen in some of the video how the crust looked on some of close-up frames.
The Luigis’ clone pizza did turn out very good in the taste of the crust. That surprised Steve, Randy, my taste testers and me. We couldn’t believe a one day cold fermented dough had such a good taste in the crust. I don’t know if it was the Power Flour that made the taste of the crust taste better or the formula Peter set-forth. Steve and I really liked how the Power flour makes a NY style pizza. Randy’s one slice was reheated after it was cold and he said the taste of the slice was even better reheated. I was too busy trying to make other pies to be able to enjoy a reheated slice.
Norma
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