Since
it has become warmer in our area I wanted to fire-up the BS oven
again. I also wanted to try some different pizzas in the BS.
I have some Pillsbury Patent 4X flour so I decided to try the formula
set forth at Reply
242 http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176
I
don't have a 10” pan, but I do have a cutter pan that is 10”
across the top of the cutter pan. I don't know if my cutter pan
will be high enough. I also wanted to try a higher amount of oil in a
dough so I picked the formulation at Reply
307 http://www.pizzamaking.com/forum/index.php/topic,9068.msg99472.html#msg99472
but
I am attempting a 14” pizza. I am not sure how this will bake
in the BS with the higher amount of olive oil in the dough. The
formulation I used had a higher amount of IDY because it will only be
cold fermented for one day.
Both doughs were mixed in the Kitchen Aid mixer. The Greek style dough was mixed with the flat beater only and the boardwalk style dough was mixed with the flat beater and the spiral hook. For the boardwalk style dough I did use the Pillsbury Patent 4X flour too.
I did not remember to bring any cheese home from market so I have to find some at the supermarket.
In my opinion both of the dough formulations I tried and both of the final pizzas were really good. Thanks Peter!
The Greek pizza is the first sets photos and the boardwalk style pizza are the last sets of photos. The temperature can been seen before both bakes. The two cheese blends went well together. I don't think I ever tried those two cheeses together before. The cheese on both pizzas tasted very good. I used Greek oregano on both pizzas.
I think I am going to try offering Greek style pizzas at market again. Maybe I won't get the same results as in the BS though. The Greek style pizza baked fast in the BS, the edges did get crispy and the bottom crust seemed about right to me. Spinach was put on top of the sauce for the Greek pizza and both pizzas had sandwich pepperoni added last.
Move over Mack's.
In
my opinion this pizza I attempted was much better than a Mack's
pizza. 
It was 56 degrees F outside when I was baking in the BS. Can't ask for much better weather than that.
Norma
Both doughs were mixed in the Kitchen Aid mixer. The Greek style dough was mixed with the flat beater only and the boardwalk style dough was mixed with the flat beater and the spiral hook. For the boardwalk style dough I did use the Pillsbury Patent 4X flour too.
I did not remember to bring any cheese home from market so I have to find some at the supermarket.
In my opinion both of the dough formulations I tried and both of the final pizzas were really good. Thanks Peter!
The Greek pizza is the first sets photos and the boardwalk style pizza are the last sets of photos. The temperature can been seen before both bakes. The two cheese blends went well together. I don't think I ever tried those two cheeses together before. The cheese on both pizzas tasted very good. I used Greek oregano on both pizzas.
I think I am going to try offering Greek style pizzas at market again. Maybe I won't get the same results as in the BS though. The Greek style pizza baked fast in the BS, the edges did get crispy and the bottom crust seemed about right to me. Spinach was put on top of the sauce for the Greek pizza and both pizzas had sandwich pepperoni added last.
Move over Mack's.
In
my opinion this pizza I attempted was much better than a Mack's
pizza. It was 56 degrees F outside when I was baking in the BS. Can't ask for much better weather than that.
Norma
