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

Two more pizzas made in the Blackstone oven...A Greek style pizza and a Mack's pizza attempt

Since it has become warmer in our area I wanted to fire-up the BS oven again.  I also wanted to try some different pizzas in the BS.  I have some Pillsbury Patent 4X flour so I decided to try the formula set forth at Reply 242 http://www.pizzamaking.com/forum/index.php/topic,691.msg144176.html#msg144176  I don't have a 10” pan, but I do have a cutter pan that is 10” across the top of the cutter pan.  I don't know if my cutter pan will be high enough. I also wanted to try a higher amount of oil in a dough so I picked the formulation at Reply 307 http://www.pizzamaking.com/forum/index.php/topic,9068.msg99472.html#msg99472  but I am attempting a 14” pizza.  I am not sure how this will bake in the BS with the higher amount of olive oil in the dough.  The formulation I used had a higher amount of IDY because it will only be cold fermented for one day.  

Both doughs were mixed in the Kitchen Aid mixer.  The Greek style dough was mixed with the flat beater only and the boardwalk style dough was mixed with the flat beater and the spiral hook.  For the boardwalk style dough I did use the Pillsbury Patent 4X flour too.

I did not remember to bring any cheese home from market so I have to find some at the supermarket.

In my opinion both of the dough formulations I tried and both of the final pizzas were really good.  Thanks Peter!

The Greek pizza is the first sets photos and the boardwalk style pizza are the last sets of photos.  The temperature can been seen before both bakes.  The two cheese blends went well together.  I don't think I ever tried those two cheeses together before.  The cheese on both pizzas tasted very good.  I used Greek oregano on both pizzas.

I think I am going to try offering Greek style pizzas at market again.  Maybe I won't get the same results as in the BS though.  The Greek style pizza baked fast in the BS, the edges did get crispy and the bottom crust seemed about right to me.  Spinach was put on top of the sauce for the Greek pizza and both pizzas had sandwich pepperoni added last. 

Move over Mack's.   In my opinion this pizza I attempted was much better than a Mack's pizza.  

It was 56 degrees F outside when I was baking in the BS.  Can't ask for much better weather than that.  

Norma