Higher hydration attempt for a NY style pizza with GM Full Strength flour 5/01/2012

The pizza made with the increased hydration of 63% and the GM Full Strength flour turn out very good. The rim had great oven spring, the taste of the crust was very good and there was a nice crisp to the bottom crust. The dough ball also opened up very easily. The only problem was I think I decided to add a bunch of toppings to this pizza, because I get tired of regular toppings all the time. I think I added to many topping when trying out the first attempt for this pizza. Until I added all of toppings of garlic Alfredo sauce, a two blend of mozzarellas cheddar cheese, spinach, sausage, spring onions and tomatoes, part of the crust wanted to stick to the peel. I also used too much rice flour on the peel. When attempting to slide the pie into the oven the toppings shifted some and the pie didn’t get evenly round. Steve, my taste testers and I really did enjoyed this pie though.

Norma