I had planned on making another Ischia dough ball like I did in my last experiment before going to market, but I didnít have enough time, so I made the dough ball after I returned from market on Monday. I changed the flour to KASL and upped the hydration, but used the small amount of starter in the dough. I used 137 grams of water in this formula, but kept everything else the same. I then balled the dough and used olive oil to ball and also oil the plastic container. The dough fermented for 3 hours at my home temperatures of around 80 degrees F. I then put the dough ball in the refrigerator overnight because I knew the market temperatures would be higher yesterday. The dough ball sat out at market for 8 hrs. at about 90 degrees F. The dough fermented more than I wanted, but I still made the pizza. This pie was dressed with spinach under the cheese. I used a blend of cheese Steve had brought for me, in combination with my regular mozzarella cheeses. The pizza rim didnít get as browned as I wanted, but the rim was moist and the bottom of the crust did have a nice crispness. I think, but am not sure, if I had done a reball sometime Tuesday the crust would have browned more.
I am still trying to figure out what kind of cheese Steve bought and we used in his bakes in the WFO. I did try to Google the type of cheese, but had no results. I did call Russoís and looked up what kind of cheese that was, after she told me the brand, but couldnít find anything. The lady that answered the phone Monday at Russoís said the fresh whole milk mozzarella cheese can be bought in blocks, if you ask when you go to Russoís. The next time Steve or I go to Russoís we are going to get some of that cheese in a block to be able to solve the mystery about what kind of cheese that was. At least to Steve and me, that fresh mozzarella whole milk cheese tasted really great and had great melting. It was so creamy. Russoí imports so many things from Italy, but I am not sure about the cheese Steve bought.