1/4 teaspoon of Sriracha sauce added to 150 gram Pizzeria dough ball

Steve had mixed some test dough balls on Saturday. They were 150 grams each and Pizzeria flour and cake yeast was used for the dough. He cold fermented the dough balls in plastic bags. Steve had some leftover dough balls and I asked him to bring one to market for me to try and add the Sriracha sauce to see if the chili sauce would do anything to the yeast.


Steve brought 2 dough balls, one in a plastic container and this one is a plastic bag. I tested out both dough balls, but am only posting the pictures of the one I used the Sriracha sauce in. I would post the other pictures of the bake of the other dough ball without the Sriracha sauce, but it wouldn’t really be a fair comparison because he left that dough ball (in a plastic container) room temperature ferment for over a day from Monday to Tuesday.

I mixed in ¼ teaspoon of Sriracha sauce into the already made and fermenting dough ball, then left it sit out at room temperature for about 4 hrs. The dough ball did ferment with the added Sriracha sauce added.

I used a cutter pan to bake this pizza, because my deck oven really doesn’t get hot enough to do a bake with Pizzeria flour.

The resulting pizza was tasty in my opinion, but this wasn't a true test to see if Sriracha sauce can be added directly to dough in the mix. 

Norma

Neapolitan Dough ball (using TXCraig1's method) to make into a pizza in a cutter pan

The Neapolitan dough ball, (made with the Pizzeria flour and the Ischia starter) using Craig’s instructions couldn’t be baked in Steve’s WFO. I posted a picture of the dough ball at Reply 36 http://www.pizzamaking.com/forum/index.php/topic,20616.msg205373.html#msg205373 After I decided I wasn’t going to Steve’s home, I put the dough ball in the fridge. It had seemed to be fermenting well at a controlled temperature, but I knew it would never last until Tuesday if I didn’t put the dough ball into the fridge. The dough ball did ferment a little more until Tuesday, but not a lot.


I decided to use my cutter pan and oiled it with corn oil to try and make a pizza out of the dough ball. The skin was covered in the cutter pan and let to proof for about a half an hour. I also had wanted to try a blend of cheeses for one of the toppings, so I tried Nasonville medium cheddar, the Amish butter cheese I purchased last week at market and some Asiago cheese I had at market for awhile. I wanted to see if I could get a blend of cheeses that was buttery with a little tang when baked on a pizza. I used my regular tomato sauce and then sprinkled some Greek oregano on the pie before the bake.

The pan Neapolitan pizza did turn out well with a nice light crumb and nice crunchy edges from the cheese melting down the sides of the cutter pan.

At least I found a way to make a good pizza, even if the dough ball couldn’t be baked into a pizza in Steve’s WFO.

Norma

Tried a Cracker-Style Dough Formulation with the Ischia Starter, from Pete-zza thread 5/01/2012

First part of making the dough with the Ischia starter with pictures at Reply 42 http://www.pizzamaking.com/forum/index.php/topic,5173.msg184979.html#msg184979

These are the results of the first attempt at a cracker style pizza with the Ischia starter.

The Ischia natural starter preferment cracker style pie turned out very well in the taste of the crust and was like a cracker style I would enjoy all the time. I am not still sure if I made a real cracker style pizza because I never tasted one before, but I will give this one a thumbs up. Steve even liked this pie, as did my taste testers. It was crackery as far as I know. The skin was par-bake without any oil and then the olive oil was brushed on the par-baked crust before the tomato sauce, blend of mozzarellas, cheddar, Swiss cheese and hard salami were added. I was afraid of how the dough looked to be fermenting last evening and put it into the refrigerator overnight. It was taken out this morning and left to room temperature ferment until about 3:00 pm today when the pizza was made. The rolled out dough was also docked lightly.

Thanks Peter for giving me this alternative cracker style pie to try!

Norma

Norma does Pete-zza DKM Cracker Style Pizza 5/01/2012

First part of where I was making the cracker-style dough if anyone is interested.

http://www.pizzamaking.com/forum/index.php/topic,5762.msg184938.html#msg184938

This was the second attempt at a cracker style pie. I rolled out the skin a little bit more (or to take a few wrinkles out of the skin), then cut the excess off so it would fit into the cutter pan. The dough skin was docked. Olive oil was brushed on the dough skin before the par-bake. The skin was par-baked until it looked a little golden brown in the cutter pan. The dressings applied were sauce, a blend of two mozzarellas, cheddar cheese and Italian hard salami and then baked again until it looked finished. I am still not sure if this attempt was a true cracker style pizza, but this attempt was sure better than the ones I tried on the dough enhancer thread.

If anyone is interested the results of the other cracker style pizza that was made with the Ischia preferment are at Reply 51
http://www.pizzamaking.com/forum/index.php/topic,5173.msg185390.html#msg185390

Thanks to everyone that has helped me get this far in trying to make a cracker style pizza!

Of course, I had many failures before this attempt..lol  This style of pizza is one of the hardest for me to make.

Norma