These are the results when using Tony's
master pizza dough with the starter from the Pizza Bible, with the
modified ingredients I posted about at Reply 1323
http://www.pizzamaking.com/forum/index.php?topic=30641.msg366271#msg366271
I was very busy yesterday, and the
dough ball sat out too long to warm up, but the final pizza was very
tasty in terms of the taste of the crust, the moistness in the rim
and so forth. The dough ball was taken out of the deli case about
3:05 PM yesterday and then wasn't able to be made into a pizza until
about 6:05 PM last evening. The dough ball was very easy to open,
with no elasticity, or stretch back. I would like all of my dough
balls to open that easily. The 2% AB Mauri malt didn't seem to
affect the bake, unless the crispness of the bottom crust could be
taken into account. I liked everything about this slice of pizza I
tasted, except that it wasn't as crispy on the bottom crust as my
regular boardwalk style of pizzas. I don't know how I could try to
achieve a little more crispy bottom crust when trying the same
recipe. The dough balls did weigh a little more than my normal dough
balls.
Norma
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