Pizza Quixote came to visit my small pizza stand

Pizza Quixote seeks destination pizza that is 

worth the trip. Pizza Quixote was at my pizza stand at Root's Country Market and Auction on 12/16/2014. If you want to find some really good pizza destinations and also see great photos of pizza search Pizza Quixote's Pizza Blog at 

http://mainlinepizzaquest.blogspot.com/

Some photos from when Marty (Pizza Quixote) came to visit my small pizza stand. The tomato pie was made by Pizza Quixote. He did a great job from stretching the dough to making the final pizza.

It was a pleasure to meet Pizza Quixote and get to talk to him abut all the good pizzas he has enjoyed!

Norma

Tomato Pie Crust made with Central Milling Diastatic Malt..Recommended by Tony Gemignani

The second experiment of the boardwalk style dough with the Central Milling low moisture diastatic malt at 2% went well.   The rim crust was a lot airer and moister when adding the diastatic malt.  I only had one slice, and not until it cooled down, because it was the last boardwalk style pizza of the night.  I had ran out of boardwalk style dough balls because so many customers were purchasing whole pies around suppertime yesterday and into the evening.  I had 4 more customers that wanted whole pies but could not make them for my customers.  I can never predict how much dough to make at market.  Last week I had a lot of dough balls left (both boardwalk style and Detroit style).  My granddaughter had stopped at market after work and she ate one slice.  She also said the pizza crust was very good from using the malt and she preferred that slice over my regular boardwalk style slices.

The dough ball opened up very easily.  I did not have time to take photos of the poppy seed spacings were when the dough ball had warmed up.  The photos of the dough ball with the poppy seed spacings were taken right after it was removed from the prep fridge.  

A man and wife that are regular customers of mine I told the dough for the pizza was an experimental dough because I ran out of dough balls. They both wanted to try the pizza.  They both said they thought the pizza with the malt is better in the taste of the crust and they both liked how moist and airy the rim crust was.  As soon as the woman tasted a slice she ordered another slice.  The man also makes pizza and he asks me different times about making doughs and pizzas.  He also has a BS.  He also liked the pizza slice with the malt better.

I didn't want to fool around more than I had to in taking photos of the crumb when it was cut on the freshly baked pizza because I knew I would be selling the rest of the pizza.  I did take more photos of my slice after I was finished waiting on customers.  As can be seen in the photos the rim crust was very moist.  Most of the photos that are of the rim crust do show the true colors of the rim crust because they were taken closer.  The photo of the whole pizza in the oven also shows the true color of the rim crust.  The only thing I am not sure about is if the bottom crust is as crispy as my normal crust.  Until I had time to try my slice it was still good, but not as crispy as my regular boardwalk style slices.  I did not reheat my slice because I still had to finish the Sicilian pie.

Norma

Preferment NY style pizza leavened with the Lallemand Aromatic Yeast (ADY)

This was going to be a preferment dough is to see if I can get a better flavor in the crust while using the Lallemand aromatic yeast and a few other ingredients.  I am using Craig's idea to try to make something like a cream Lallemand yeast for the preferment.   The preferment part might also help so I just added that. 

Since all of this could not be figured out on the preferment dough calculating tool I am taking a stab of what to do.  There was 0.63 g of the Lallemand aromatic ADY used for the preferment.  3 g of molasses was added to the aromatic Lallemand ADY and then 19.93 g of water was added.  It can be seen after 15 minutes the ADY in the preferment water did froth.  What that really means I really don't know.  I don't know if it was the Grandma's molasses that was added or not that made the yeast froth, but it sure seemed to help. 

In my opinion the preferment Lallemand aromatic yeast dough made a very good pizza.  The taste of the crust was very yeasty, and I thought it had a lot better taste in the crust than the pizzas that are make at market.  Two other things that I thought were really different compared to some of the other pizzas I have made, was the bottom crust stayed mostly crispy even though it sat on pizza pan for awhile.  The last thing was the crust was chewier than most of NY style pizzas I make.  

The dough ball was taken out of the fridge to warm up at 3:30 PM.  The dough ball warmed up for about 1 ½ hrs at about 80 degrees F.  A pH reading was taken in case anyone is interested in what that was.  After warming up, the dough ball did not have any soft bubbles on the top of the dough ball.

It can be seen what temperature the firebricks were when the pizza was slid onto them.  The temperature did come down though after that.  The pizza took about 5 ½ minutes to bake.

I made some mistakes when using a preferment, but at least the final pizza turned out okay.  What I did was supercharged the preferment part with too much of the Lallemand aromatic yeast.  

Norma

De Lorenzo tomato pie clone attempt in the Blackstone Pizza Unit with firebricks

I made another De Lorenzo's tomato pie clone attempt late this afternoon using Peter's #6 clone dough formulation at Reply 745 http://www.pizzamaking.com/forum/index.php?topic=25401.msg281529#msg281529 I can say the dough handled/looked like what I saw when I was at De Lorenzo's in Robbinsville. The dough ball was pounded on and it quickly opened when draping the dough skin over the table edge and sliding it around. The dough skin could be manipulated like in Reply 1027 http://www.pizzamaking.com/forum/index.php?topic=25401.msg319453#msg319453

I should have added some more of the Red Pack/6-in-1s when I dressed the pizza (I did have more prepared). In the end though I thought I was really eating a De Lorenzo's tomato pie. It made me happy that I can finally make a De Lorenzo's clone that I like. The bottom crust was crispy across the whole bottom crust and the crust was very easy to eat.

Thanks Peter for all of your hard work on the De Lorenzo's clone dough!

Norma