I tried a couple of experiments on not really pressing on the dough balls while opening into skins and the same dough balls do get more oven spring if the dough balls really aren’t pressed on a lot.
For the dough formulation I am using right now the dough balls are the easiest I ever had to open into skins and the dough balls feel so soft when taking them out of the plastic bags. The rim crust is also tender after the bake, even if there isn’t a lot of oven spring on the dough balls when I really press out the skins. The bottom crust just has the right amount of crisp for me.
Steve brought me some Escalon Bonta to try on the boardwalk style pizza that he purchased at Salino’s in Reading http://www.salinosimporting.com/ I am not sure what kind of Escalon Bonta it was, http://www.escalon.net/products/bonta-pizza-sauce.aspx
but it tasted about the same as the Gangi I am using now . I might be purchasing the Escalon Bonta since I found out it tastes almost exactly the same as the Gangi and because I wouldn’t have to travel as far to purchase it. Steve also goes to Salino’s fairly often and he said he would pick me up cases of the Escalon Bonta if I wanted any cases.
I had a couple that came to my stand yesterday and they said they had tasted many different pizzas from pizzerias in our area since moving from Philly. They said my pizzas were the best they had tasted and purchased 4 whole pizzas yesterday. They also said they would be back regularly to purchase the pizzas.
The “pasta lady” at market really likes the “boardwalk style” of pizzas and has told many people about then. The pasta lady is a fan of Grotto’s pizza and has traveled to Italy different times to eat many kinds of pizza. She also gave me two plastic menu holders yesterday and told me to make some signs about my boardwalk style of pizza and the Detroit style of pizza. She said she would put them at her pasta stand next week.
Norma
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