Tony Gemignani's Master dough with starter from the Pizza Bible

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

Little more mixing time and folding dough ball more for a Sicilian pie 8/28/2012

I used a little longer mix time in my same formulation and also folded the dough ball more.  I think this works best for me when using GM Full Strength flour, when trying to make a Sicilian pizza.  I use more cheddar than mozzarella on this pie and from what I can tell, it can't be told by just looking at the baked pie that more cheddar cheese is used.

Norma

Another Briess sweet sorghum attempt with more syrup and a different flour 8/2012

These are the results of using the Briess sweet sorghum syrup yesterday. The Briess sorghum syrup was upped some and the hydration was lowered some for this week. I used GM Full Strength flour in this experiment instead of Kyrol flour. I really don’t know what the effective hydration was from changing the formulation, but really I don’t think it mattered that much.



The dough felt about the same when I mixed it and also felt the same when I went to open the dough ball. The Briess sorghum syrup must do something to the dough though. With this experiment and the one I did last week, the dough ball, (when opening to a skin) just almost falls open in no time. This one opened so easily that it got to a 20” skin before I knew it. This skin didn’t shrink at all when it was it was shaken on the peel. I thought there might be a loading problem, (because part of the skin was off the wooden peel) but that wasn’t the case. It slid into the oven okay.


This pizza baked a lot different than last week. The rim crust didn’t want to brown much and wasn‘t as moist. The only reason I can think that would happen is that I changed flours, unless there was another reason I don’t understand. The rim crust did get decent oven spring, but not as much as last week. Steve and I preferred the pizza from last week made with the Briess syrup.

Now I am at a point that I don’t know what to change. This dough ball sat at room temperature for about 1 hr. 45 minutes before it was made into a pizza

Norma

50% soaker made with GM Full Strength Flour NY style pizza 6/12/2012

The pizza with the GM Full Strength soaker at 50% turned out well. I don’t use a lot of bench flour when trying to open any pizza dough and didn’t use much with when opening this dough ball. The dough ball was tacky, but was really easy to open. This pizza didn’t get a lot of oven spring, but the crumb was moist and tender. The bottom crust browns so evenly using the soaker method. I sure don’t know why that is. There is a very nice crispness to the bottom crust, but not too much. The slice had a nice taste in the crust and the slice was so easy to eat, being the crumb was so tender. Steve also liked this pizza very much. I didn’t give any of these slices to my taste testers because I was running out of dough balls, but I did save myself a slice to do a reheat later today. Steve and I didn’t reheat any slices at market either, because we were too busy. The extra slices were put into the heated case and my customers purchased them.


Norma

Higher hydration attempt for a NY style pizza with GM Full Strength flour 5/01/2012

The pizza made with the increased hydration of 63% and the GM Full Strength flour turn out very good. The rim had great oven spring, the taste of the crust was very good and there was a nice crisp to the bottom crust. The dough ball also opened up very easily. The only problem was I think I decided to add a bunch of toppings to this pizza, because I get tired of regular toppings all the time. I think I added to many topping when trying out the first attempt for this pizza. Until I added all of toppings of garlic Alfredo sauce, a two blend of mozzarellas cheddar cheese, spinach, sausage, spring onions and tomatoes, part of the crust wanted to stick to the peel. I also used too much rice flour on the peel. When attempting to slide the pie into the oven the toppings shifted some and the pie didn’t get evenly round. Steve, my taste testers and I really did enjoyed this pie though.

Norma