The “Two Bill’s” pizza really turned out well this week. I don’t know if it was from having accurate weights to follow, or a combination of that and the mixing method I used. I never knew Kyrol flour could make such a tender and moist pizza. The crumb just melted in my mouth and it reminded me of my best Pizzarium attempt, in that the crumb was springy and light. Of course Bill’s method for preparing the Carmelina San Marzano’s tomatoes, also made this pizza very good. The Vermont Smoked pepperoni didn’t hurt either.
For the “Two Bill’s” pizza the AMPI mild cheddar (mostly all cheddar) was used with a blend of my two regular mozzarellas. Greek oregano was sprinkled on the top before the bake. I think another thing that made the “Two Bill’s” pizza so good was when I baked the apple wood bacon, I used my blackbuster round steel pan to catch the drippings (fat) from the apple wood smoked bacon and then saved the fat drippings to grease the 12”x17” steel pan. The fat drippings were clear.
I like to watch how a dough ball ferments, and as can been seen after “Two Bill’s” dough ball fermented for two days how it changed in being a rough looking dough ball into a smooth looking dough ball.
Peter,
Thanks for doing the formulation for me to follow.
Norma
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