The one dough ball that was made on Sunday was baked in the deck oven today. Steve and I kept getting ready to make the pizza out of the dough ball, but we kept having to make pizzas for customers. Since it was hot in our area today, the dough ball sat out longer than I wanted it to. The temperature outside was 94 degrees F. Inside, at my stand the temperatures really got hot today and standing in front of the oven, didn’t help. Since Steve finished his WFO this morning he brought us something to celebrate with. He makes Mead and bought some regular Mead and also some Cherry Mead. I had never tasted Mead before, or even knew what it was. We celebrated his finished WFO with Mead. Steve also bought two dough balls. One dough ball was KASL mixed with the Ischia starter and one dough ball was made with KASL and the Camaldoli starter. I will post pictures tomorrow of his dough and the pictures of his finished pizzas made with the starters. He made his dough balls with the starters yesterday.
I think I am already starting to have problems with using starters. What I can’t understand about the pie Steve and I baked in my deck oven was, this pizza didn’t turn out anything like the pizzas I made at home with the starters. I don’t know at this time, but maybe this formula doesn’t have enough starter added. The dough ball did get a small bubble in the top of the dough ball from sitting out for the warm-up. Also this crust didn’t taste anything like the other pizzas I made at home, when I used more starter by accident. The taste of this crust didn’t have the complex flavors that the pies I baked at home did. The crust was good, but no better than the regular preferment Lehmann dough pizzas. The pie was dressed with tomato sauce and cheese.
We also had some interesting visitors today at market. One man was from a pizzeria in Gettysburg and talked to Steve and me for awhile. He said my regular preferment Lehmann dough was too green. He told us basically how he makes his dough, but he kept talking so fast that it was hard to understand all what he said. He didn’t buy any pizza, but we showed him the dough ball made with the starter. We also had customers from Manhattan and they were also very interesting. They talked awhile and bought slices of the preferment Lehmann dough pizzas. They likened those pies with the better New York pies.
Pictures below of the Mead and pizza made in the deck oven. Last picture is of a slice of Preferment Lehmann pizza.