The first two pictures of the dough balls, with the spacing of the poppy seeds, show the dough ball at around 9:00 AM in the morning and at about 3:00 PM in the afternoon. The PG clone dough ball then was taken out of the deli case and left to temper at room temperature until about 4:45 PM. The ambient room temperature was about 75 degrees F where the PG clone dough ball tempered. The PG clone dough ball did have some of the dark speckles, but not a lot.
The pizza mold was used again to form the skin, then it was stretched by hand. The skin stretched easily. Where the hitch was is that I grabbed two screens and had forgot I have 15” and 16” screens. I didn’t notice I grabbed two different size screens and placed the skin on top of the 15” screen. I then noticed I had two different size screens and didn’t want to disturb the skin, so I just left it that way. It seemed like the pizza mold did let me have a smaller pronounced rim after stretching the skin. I think, but am not sure, if I would have used the same size screens, the bottom crust would have browned more evenly, but don’t know. The skin was stretched to 15 ½ “.
The same sauce that Steve prepared from last week was used for the PG clone pizza for this week. From freezing the sauce it did become a little watery, but I didn’t want to drain the water off, or I wouldn’t have had enough sauce (6 oz.) for this pizza. The same cheese blend was used and this time we just sprinkled a little Greek oregano on top of the cheese blend. The pizza was taken off of the 2 screens when the skin was set. As can be seen the bottom crust didn’t brown evenly. Steve and I thought the rim size was better in this weeks attempt, in that it wasn’t really open and airy from the use of the screens. The cheese blend melted well and tasted really good. The crust also had a very good taste. The baked PG clone pizza right out of the oven weighed 1 lb. 11oz. When eating this PG clone, the crust was very tender.
Norma
