Pizza with 15% durum flour 4/17/2011

This was the pizza with the 15% durum flour. I didn’t even bother to do the poppy seed trick because I didn’t like how the dough felt after mixing. As can be seen on the dough ball before it was opened, the dough ball sure looked weird. This dough ball with the 15% durum flour was drier than the dough ball with 25% durum added. It opened okay with no rips or tears, but felt drier. As also can be seen, the finished pizza in the rim was more bready. The one part I liked about this pizza was how the bottom crust is crispy. I had a leftover blend of part-skim mozzarella and muenster cheese that was used to dress this pie.  I am slowly learning that when using durum flour in any pizza dough that more water needs to be added and the dough needs longer for the water to fully hydrate the dough.


Norma