The PG clone dough ball didn’t ferment a lot more until I arrived at market on Tuesday morning. I decided to take it out of the deli case at 1:45 pm to warm-up at room temperature. There were a few speckles on the PG clone dough ball. The PG clone dough ball sat out at 75 degrees F until 3:45 pm, when I took the measurement of the final spacing’s of the poppy seeds. I used the pizza mold to form the skin. Using the pizza mold is fairly easy. The PG clone dough ball opened easily and even wanted to stick a little to the pizza mold with the cornmeal added. This PG clone attempt was opened to 15-15.5” depending on where the skin was measured.
Steve and I used the same cheese blend with Greek oregano. We used the can of Classico peeled ground tomatoes, because I had seen before there looked like there were little chunks of tomatoes in them. Steve added ¼ teaspoon kosher salt, 1/8 teaspoon pepper and ¼ teaspoon powdered garlic to the Classico peeled ground tomatoes. The sauce then tasted good to both of us. 6 ounces of the sauce was applied in this attempt.
I sure don’t know why, but the rim crust did get somewhat airy again. I don’t know if it my opening techniques or what that causes that.
The baked PG clone attempt was very good. Steve did like it very much, but doesn’t like the grittiness of the cornmeal on the bottom crust. I really don’t know how a real slice of PG pizza is, but the slice wanted to have some droop when a slice was held up.
The final weight of the baked PG clone attempt was 1.794 lbs right out of the oven. In about two minutes the weight went down to 1.788 lbs.
Norma
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