50% soaker made with GM Full Strength Flour NY style pizza 6/12/2012

The pizza with the GM Full Strength soaker at 50% turned out well. I don’t use a lot of bench flour when trying to open any pizza dough and didn’t use much with when opening this dough ball. The dough ball was tacky, but was really easy to open. This pizza didn’t get a lot of oven spring, but the crumb was moist and tender. The bottom crust browns so evenly using the soaker method. I sure don’t know why that is. There is a very nice crispness to the bottom crust, but not too much. The slice had a nice taste in the crust and the slice was so easy to eat, being the crumb was so tender. Steve also liked this pizza very much. I didn’t give any of these slices to my taste testers because I was running out of dough balls, but I did save myself a slice to do a reheat later today. Steve and I didn’t reheat any slices at market either, because we were too busy. The extra slices were put into the heated case and my customers purchased them.


Norma