I did watch yesterday to see when the
poppy seeds showed that the De Lornezo dough ball had expanded to
double in size. The bigger tape measure was hard to place exactly
right to see the actual expansion of the poppy seeds, but the poppy
seeds were 1 ¼” apart. That was at 2:59 PM. I then took the
dough ball out of the deli case to let it warm up for a little. As
usual I got really busy then. I saw the poppy seeds spacings were
showing that the dough ball was expanding quickly after it sat out at
room temperature. I then put the dough ball back into the pizza prep
fridge until I could get to it again. I did not measure the poppy
seed spacing when I finally took the dough ball was removed from the
pizza prep fridge (about a 6:00 PM), but saw the spacing of the poppy
seeds were farther apart. There were no soft bubbles on top of the
dough ball though. There was speckling on the top of the dough ball
and I have no idea why they occurred.
The De Lorenzo clone dough ball using
Peter's #7 formulation at Reply
http://www.pizzamaking.com/forum/index.php/topic,25401.msg282443.html#msg282443
was easy to press out cold right out of the pizza prep fridge, but
as I was pressing it out I did see and feel fermentation bubbles.
The skin was easy to slide on the marble table and it opened nicely.
I finished stretching the skin by hand and tried to toss it one time
because I was curious to see if it could be tossed. The skin could
be tossed without any tearing or ripping of the skin, but it was not
near as strong as my regular skins at market. The pizza was dressed
with Red Pack and 6-in 1's and the cheese used was shredded Sorrento
LMPS. Olive oil was drizzled over the top of the dressings. I did
turned my oven up because I was out of dough balls. When the oven
got to a little over 600 on the sides edges of my deck oven I had
started opening the dough ball. I am not quite sure what temperature
the side edges were when I slid the pizza onto the deck, but as can
be seen the temperature did go higher. I did not have time to fiddle
around with the temperature knob and wait until the temperature
stayed fairly constant at around 600 degrees F because it was getting
late and I had a lot of clean up to do. The pizza was moved around
to the side 4 corners again and the pizza was baked for 9 ½ minutes
counting the amount of time the pizza was half removed to the opened
oven door to brush the rim edges with olive oil and add the extra
cheese.
I forgot to drizzle olive oil over the
finished pizza it came out of the oven. I tried to take a video of
cutting the pizza and halfway succeeded in that I did cut it, but a
customer came and talked to me and then my granddaughter came back
from shopping and asked me about what was on the pizza tray.
http://www.youtube.com/watch?v=qXDZ5lSVh_A
As can be heard the pizza was crispy and crunchy as it was being
cut. It is hard to cut a pizza and try to hold the camera at the
same time so the video is not the best.
I think I over charred the bottom
crust, but it did not taste burnt. I gave some slices to a few of my
regular customers and some tasted testers and they said they could
not taste any burnt taste in the bottom crust. This pizza was close,
but not exactly like a real De Lorenzo/Robbinsville pizza.
Some how when I switched from the video
mode to another mode on my camera to take regular photos the settings
on the camera changed and then it took 3 photos in rapid succession.
I only picked some of those photos to post, because basically they
are almost identical.
My helpers yesterday were my
granddaughter and her friend. Neither of them can make pizzas, but
it sure was helpful having them to wait on customers, reheat slices,
wash dishes and give change.
Norma
