I used that dough yesterday to make my pizza.
I'm so dissapointed at my results that I just don't feel like talking about it.
Never the less its a first try and I've learned a lot for the first time. Next time, it should be better.
Here is how it went.
1) I took the dough out the fridge after 74 hours.
2) When I felt the dough on the top it was quite firm, soft and not sticky, puffy or wet.
3) So now came the first disaster of the evening. Trying to get the dough out the container that I had it in. The bottom of the dough was completely stuck to the container. I tried using several flat utensils to try and lift it off the container but it just wouldn't work. So I had to resort to some violence with the dough. I practically pulled the dough away from the container, leaving some dough behind. So i guess this is what you meant by Gassy, Wet and sticky.
4) So i thought to myself that I have no choice but to knead it again so I started. That was the second disaster for the evening. It just wouldn't knead properly. It kept getting stuck to my fingers. So i threw a little flour over it and kneaded it again. Still didn't help. So I threw more and more. Eventually I may have thrown about half a cup flour if I am not mistaken. Finally got the dough to be less sticky but it didn't look good. Never the less I left it to stand for a while.
5) I then heated my stone and started preparing all my toppings while the dough lay at room temp for about 45 minutes.
6) Third disaster for the evening. The stretching part. It stretched first but when it reached to its desired size, the center of the pizza was extremely thin. Almost like it was going to tear a whole through it. So I did what many would warn me never to do and that's tied the dough up again and stretched again. Again the center was very thin but at this stage my frustration levels were so high I just didn't care any more so I just threw it on a hot stone which was another disaster. I couldn't work with it but I had to. I quickly topped it and pushed it in the oven.
7) And again not too much surprise, yet another disaster. I left it for about 13 minutes on 240 Degrees Celsius. When I checked at 10 minutes, the bottom was just starting to turn brown. So i left it for another 3 minutes. I checked the bottom again and it looked right to me. I quickly took it out and served it for supper.
That was one of my worst pizza making experiences ever. Well that's not going to deter me away from creating this pizza again.
The pizza was done mostly in the center but the rim and those areas closer to the rim had this very distinct doughy taste. You could actually see some parts of the pizza was raw. I pinched out some of those parts to see if it was done properly and the dough there was still slightly wet and sticky.
As for the crust, it was extremely hard. Certain parts were crispy but more on the hard crispy side.
Just a few question on my next attempt.
1) Would I experience the problem of the dough getting stuck to my container if I follow ur instructions to the T? This is obviously taking into account the dough rising perfectly and to double its size by the fifth day and not like how it rose to three times its size in the last attempt
2) The stretching part of the pizza was not as easy as I thought it would be. These guys in the You Tube vidz make it look like child's play. What could I have done wrong that would have caused the pizza to be thin in the center and thicker towards the rim? What other advice can you offer when it comes to stretching out the pizza
3) On my next attempt I would like to make the pizza a little smaller. Maybe half the size that it is already at. Could you scale the recipe down for me so I could make a 7" instead of 14" and also would you advise it?
4) Just as a matter of interest, how exactly would you describe an original pappa johns pizza as it gives me a more or less idea of what it should taste like so I know whether I am getting there of still a mile away from the original and even ur clone.
Looking forward to hearing from you .