This post is explain how the attempt
went with the 59% hydration and the 1% vegetable oil dough ball and
pizza.
The dough ball sat out at about 72
degrees F for about two hours to warm up. We didn't even need the
fans on yesterday at market because there was a cool breeze coming in
through the door that is beside my stand. The dough ball was flourdc
and pressed on. A fair amount of bench flour was used to rotate the
skin of the flattened dough ball. The flattened dough skin was
draped over the marble bench. I was not as fast as the assemblers
were at Robbinsville, but it didn't take long for the skin to
stretch. I then opened the skin the rest of the way by hand. I was
curious if this skin could be tossed and I did toss it one time with
no ill effects that I could see. The skin was 14” in diameter as
far as I could tell. The skin was dressed with a combination of
Maggio cheese and LMPS Sorrento grated cheese and then the blend of
Red Pack tomatoes and 6-in 1's was dolloped on the top of the grated
cheeses. Olive oil was then drizzled over the top. The attempted
Robbinsville pizza was baked for 10 minutes. The pizza was taken
partly out of the oven to brush the rim crust edge with more olive
oil.
The baked pizza sure was not crispy or
crunchy anywhere in the middle. It was very soft. It still wonders
me how such a thin pizza can't be crisp in such a long bake. I am
not sure if my TF was off though and if I exactly had the skin to
14”. I might not have pressed the skin out evenly either. The
edge crust was crispy, but a little too crispy and crunchy. This
pizza did taste good, but the crisp and crunchy bottom crust was a
failure. The bottom crust of the pizza stayed fairly white in the
long bake.
Video of Steve cutting this De
Lorenzo's attempt.
Norma
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