Monster Sicilian Pizza..lol, I sure got confused! 5/23/2012

I was supposed to be trying out Jim's formulation in a bigger steel pan, but somehow became confused I guess because he did give me instructions on how to figure out a formulation using a preferment and a soaker in a smaller amount.  I guess that is my excuse..lol

I sure don’t know what I was thinking about again, but I only used a 8”x10” steel pan to bake the Pizzarium “epoxy” dough. I guess I still had the instructions in my head that said to use a 8”x10” pan at Reply http://www.pizzamaking.com/forum/index.php/topic,19129.msg188006.html#msg188006 The dough felt nice and fermented well until today. The dough was still a little sticky, but manageable after it was dusted with a little bench flour. It only took a tiny bit of a couple of tugs and then I put it over my arm to put it into the steel pan. As soon as the dough was put into the pan, I knew there was too much dough for the 8”x10” pan. I still proceeded and added blends of cheeses, chopped kale, Capicolla ham, and then chopped spring onions. I didn’t even add any tomato sauce. I then wondered if the dough would rise over the top of the pan, but proceeded to bake. I sure have no ideas what TF there was, but the crumb sure was high. In the end we dipped the slices in sauce and the crumb tasted very good. My taste testers also like the taste of the crumb. I know I fouled-up again, but will try again next week.


Norma