Trying Ischia starter and IDY in pizza dough.

Experimenting with the Ischia starter and IDY in a dough to see what happens.  This was the first experiment.

Norma

First Bakes in the Blackstone Pizza Oven (Neapolitan pizzas, with the new GM flour and the Ischia starter)

I had planned to bulk ferment the GM flour Neapolitan dough for 24 hrs., but since I made a mistake in mixing the first batch last light I had to make another batch of dough.  The bulk ferment of the dough was less than 24 hrs.  This is what the dough looked like before it was balled.  The dough was keep at between 60-67 degrees while it was bulk fermenting in the Styrofoam container.  This is the formulation I used. I used the light gray Celtic Sea Salt as the salt in the dough.  

The bulk fermented dough felt soft and it was balled at 250 grams for each dough ball.

My BS oven is together and was lighted for a little while.  My granddaughters one friend from Texas and my granddaughter helped me put the BS together.  I didn't know it for a little while, but my great-granddaugher was picking my upripe tomatoes in the garden.  The collar on the shaft had to be adjusted with a allen wrench because the steel plate on the bottom was dragging.  I don't know if the steel plate is adjusted too high now.    

I really didn't bring the BS up to the highest temperature it can get, but after 2 minutes the bottom stone was 237 degrees F.  At 5 minutes it was at 483 degrees F.  I didn't take any other temperatures and now have turned it off until I can get some sauce and cheese ready for the bakes.

I also injured my arm while putting the BS together.  Some of those pieces are sharp.

I just did take a two photos of how the one dough ball looks.  To me it looks like it is ready to be baked.

This is how my first bakes went on the BS.  It started to sprinkle before I was ready to make the pizzas.  I knew it might rain from the weather forecast, but I went ahead and made 2 pizzas.  I sure am not good at landing the pizzas in the middle of the stone, but the first pizza and second pizza tasted very good.  This was the first time my mother ever tasted one of my Neapolitan pizzas and she really liked how soft the crumb and bottom crusts are.  Until I went to make the second pizza it was really pouring, but I still went ahead.  The pizza wanted to stick to the peel, but I took some more flour outside in the shed and tried to loosen the pizza from the wooden peel.  It did become loose, but the peel was still wet.  

It stopped raining when it was dark so I made the 3rd pizza in the BS tonight.  In my opinion this pizza was the best one out of the three today.  The BS flames looks so cool at night.   I dressed this pizza with the same sauce, fresh mozzarella, fresh tomatoes from my garden, Diana's Aleppo peppers and a pepper oil I made.  I really liked the dressings too.

Norma