The continuing experiments for a market NY style dough 5/08/2012

The same formulation I used last week, turned out a lot better this week when making a pizza. The dough ball fermented well in one day. The dough ball was only left to warm-up for about 40 minutes. The dough ball opened up so easily and not much flour was used on the bench or to flour the dough ball. When it came time to slide it into the oven it went in smoothly without any sticking issues. The pizza baked very well, had really nice oven spring, a nice moistness in the crust, good bottom crust browning, and a good taste in the crust. The only thing that could have been a little better was the browning on the rim, but it wasn’t bad. Steve, my tasters and I enjoyed this pie.


Norma