Next attempt at a De Lorenzo's pizza.. it didn't go to well

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.

http://www.youtube.com/watch?v=eil6oL5ezrc

Norma

Another Attempt at Making a De Lorenzo's Pizza

The De Lorenzo/Robbinsville/Hudson clone dough ball didn't develop any bubbles on the top of the dough ball while it was in the deli case. It did develop a bubble after it was warm up for 1 ½ hrs. at the ambient temperatures at market.

The De Lorenzo/Robbinsville/Hudson clone dough ball from Peter's formulation did have fermentation bubbles when pressing it out. I could pressed it some and slide it while draped over the marble table, but not a lot because of the sticking flour issue. The skin was then stretched by hand to 14”. The semolina side of the skin was also used as the bottom of the pizza.

The same dressings were used on this pizza, but more mozzarella was used and the sequences of adding the olive oil was the same. The Sorrento part skim mozzarella does want to clump fast when at warm room temperatures even though I also left the Sorrento cheese in the pizza prep fridge until I was ready to press out the skin. The Sorrento part skim mozzarella the way I purchased it is very soft when grating too. The bottom crust did brown on this pizza too, but not as much in my opinion. The bottom crust was not crunchy and crispy like the the other pizza was right after it was cut and cooled down. The edges of the bottom rim crust were somewhat crispy.

Norma

De Lorenzo's attempt in the Blackstone Pizza Oven

I think this De Lorenzo's/Robbinville clone dough performed like it should. The dough ball was easy to pound out and when stretching it out over the edge of my table it opened very easily to 14”. I stretched the dough a little to 14” and I think it would have torn if I had tried to toss or twirl it. I don't know if I should have mixed the dough more. I wonder how easy you dough was to press out and stretch over your workspace.

I think my problem when using the BS to make this attempted De Lorenzo's clone pizza is I did not start the bake hot enough. I loaded the pizza when the stone measure 534 degrees F. I was worried that the long bake would burn the bottom crust at a higher heat. I also think I left too much bench flour on the bottom skin, because the flour can been seen some on the bottom crust. There was not any char on the top crust or bottom crust either, but that might be remedied with a higher temperature to start the bake. The pizza was very good though, even with the things that went wrong in this attempt. The pizza was taken out of the oven and oil was applied to the rim and also a little more cheese was applied to the pizza after the first part of the bake.

Norma