The mess of letting a dough ball overferement..made into a Sicilian pizza

This is what happened to the dough ball I had left at market last Tuesday. I wouldn’t really recommend for anyone to do what I did, but the final pizza did turn out okay with a few twists and turns.




I left the unfroze dough ball out to warm-up yesterday. The dough ball was very tight and would not open at all without some tearing. I left it sit in a steel pan on top of the ovens for many hours. I had oiled the pan and also the top of the dough. For the pan I used corn oil and for the top of the dough I used garlic herb infused oil. Very slowly the dough did spread and become less tight. The dough never fully covered the pan though, because it still wanted to stretch-back some. The dough did rise very much in the steel pan though. At first I had thought maybe the yeast had died, because the dough sure was lifeless.

The final pizza was good, but it can be seen how thick the pizza is in the crust TF. I couldn’t get the dough to mend after it tore (I guess from the added garlic herb olive oil), so I just took a part of the regular Lehmann dough and patched it up. I didn’t know if that would work when baking the pizza, or if that part would then drip dressings to the bottom of the steel pan. Luckily, it did work and no dressings went to the bottom of the pan. The sauce dressing on this pie was the same sauce I used on the Papa Gino’s clone attempt yesterday. With the sauce applied on the top of the cheese, the sauce had a whole different taste. It was good this way. I thought it was also interesting how some spots on this crust were higher than other parts.

I don’t think anyone would want to go though what I did to make this Sicilian pizza, but the crust did taste good. I guess there is more than one way to skin a cat when making a pizza. At least I learned something from this experiment and found out yeast is very sturdy. I learned that dough can be patched even if it is oily, yeast can be redistributed and a tight dough ball can be opened. At least these were my experiences.

Norma


First picture is how the gluten looked inside the dough ball last Friday. 

"Two Bill's" pizza, made with Carmelina San Marzano tomatoes and I guess a Buddy/Shields formulation

This pizza was made with ideas from two different men named Bill. Bill from Trenton had tried the Carmelina San Marzano tomatoes and sent me some. Bill from Trenton, also told me to try his dough recipe he used with the Carmelina San Marzanos. Bill/SFNM also provided a great video for using the Carmelina San Marzanos to make a great sauce, which I posted about at Reply 3 http://www.pizzamaking.com/forum/index.php/topic,21434.msg216282.html#msg216282 I used Bill/SFNM guidelines for making the tomato sauce using the Carmelina San Marzanos. I used kosher salt, black pepper, sugar and wine vinegar and thought the tomato sauce turned out very tasty and fresh when tasted. The sauce was made Monday evening.


I used Bill’s from Trenton recipe for the dough for this pizza. I really like to see baker’s percents for all the ingredients when trying to make dough in baker’s percents, but thought I will give Bill’s from Trenton a try just like he gave it to me. Bill used a 13” steel pan and I knew I only had a 12” black buster steel pan to try, but thought that still would be okay and my pizza would just be a little thicker. I also looked at the salt amount Bill gave me and thought that sounded like a lot of salt, even though I didn’t really know the baker’s percent of the salt. I used Kosher salt. I also looked at the amount of water to the flour and thought this dough was going to be sticky. I mixed the dough in my Kitchen Aid mixer and the dough was sticky. I gave the dough some stretch and folds and it was still sticky, so I just balled and oil the dough ball. The dough was mixed late Monday evening. Bill said he uses the dough in the same day and he rolls out his dough with a rolling pin, then docks, lets it proof, then parbakes before adding the cheese and sauce. I decided to just oil the steel pan with corn oil, then let the dough proof a little. The dough was brushed with herb garlic olive oil while it was proofing. The Carmelina San Marzano sauce was then applied. Next AMPI mild cheddar and a blend of mozzarellas were applied (both Foremost Farms). The top was dusted with Greek oregano and some drizzles of Caremlina sauce. Vermont smoked pepperoni was sliced and applied last.

The pizza turned out very tasty, with a good taste in the crust and also a very light crust. The taste of the Carmelina San Marzano sauce went very well with this pizza. The Vermont smoked pepperoni was also a great addition in Steve’s and my opinion. Steve and I enjoyed this pizza very much. I was surprised that the crust didn’t taste salty at all. The crispy caramelized edges was delicious. :D

If anyone is interested, this is Bill from Trenton’s dough recipe. He said to use high gluten flour. I used Kyrol flour.

8.8 ounces flour

6 ¼ ounces water

½ teaspoon IDY

1 teaspoon salt

Thanks to both Bill’s for the tasty pizza Steve and I enjoyed. ;D

I would like to convert the recipe Bill gave me for my 12”x17” steel pan, but don’t know how to go about doing those calculations. Bill told me he found the formulation he used on the Buddy’s or Shield’s thread, but I quickly looked though it and can’t find the recipe Bill used.

Norma

Sicilian pizza from Lehmann dough ball

I scaled a Lehmann dough to 1.95 lbs. for another attempt at a Sicilian pizza in my 11”x17” steel pan. The steel pan was oiled with corn oil and the dough was left to proof in the pan for one hour. The resulting pizza was very good. It browned nicely on the bottom crust and did have a nice texture with a good taste in the crust. My regular Sicilian dough pizza for market it a little lighter in texture though.


Norma

Next attempt at a Papa Gino's clone attempt

The first pictures include a picture of right after the PG clone dough ball came right out of cold storage (with measurement of the poppy seed spacing). The PG clone dough ball came out of cold storage at 1:45 pm and was used to make a pizza at 3:00 pm. The PG dough ball warmed-up at 73.9 degrees F for the 1 hr. 45 minutes, which was the ambient temperature of where the dough ball was warming up. The second picture of the poppy seed spacing was right before I opened the dough ball.



I thought I had all the papers with the instructions along at market yesterday, but somehow must have forgot the one with the amount of sauce to use. I used 8 ounces of sauce on my attempt yesterday instead of the 6 ounces I should have used. I did weigh out the cornmeal and did use almost of that this time. The 3 cheese blend was also weighed out. It can be seen how little of the Romano is added to the blend. The PG clone attempt right out of the oven weighed 1 lb. 14.2 ounces, but then I added the wrong amount of sauce. I really didn’t know how much sauce I had added last week until I got home last evening.

 am not sure why, but the PG clone attempt yesterday did get more oven spring in some places on the top rim crust. The PG clone attempt was very tasty with the cheese blend, the texture of the crust, taste of the crust and with the addition of the cornmeal when opening the dough ball. Steve, Randy, Lorie, me and the old flea mill market manager enjoyed this pizza. I had to really chuckle when the old mill flea manager tasted the PG attempt. He said right away that this pizza tasted like a Papa Dino’s pizza. I laughed and he asked me if I remembered the old Papa Dino’s pizza and I said yes I did, but this is a whole different kind of pizza. The old mill market manager said the good tasting stringy cheese is what reminded him of the old Papa Dino’s pizza.

All in all the attempt went well, but dang I did have to get the sauce amount wrong. I am going to print out a separate sheet with instructions on for next week. I think the bottom crust was a little too dark, but that is how my oven baked the PG clone dough. The pizza was a little soft and tender when eaten. I sure don’t know if that is how it is supposed to be or not, because I haven’t ever tasted a real PG pizza.

Norma