Another Attempt with a different formulation for a NY style pizza 2/07/2012

I am not sure about a 2 day cold ferment for the same formulation I tried last week. There were some good differences in the taste of the crust, but also other differences I didn’t like. I don’t know why but the crust wanted to become more puffy. Last week and this week a screen needed to be put on the bottom of the pizza about the last ½ minute of the bake. The first week no screen was needed. I don’t want to have to fool around with using a screen for each pizza. This week the pizza didn’t have the same crispness to the crust, even though it was still a little crispy. Steve and I timed the bake this week and it was about 5 minutes. I still am not sure if I want to go forward with trying this formulation at market, even though I do like it. With each small change different things can happen, even though the same formulation is used. The dough did ferment okay for 2 days and the dough ball was still very easy to open.


This is a video of Steve slicing the pie this week with a pizza cutter.

http://www.youtube.com/watch?v=1Ozk7L4qMHI

Norma