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[NY pizzastriver]

Well it's a solid poolish! That is to say not soupy in the least. I just mixed the 151 gs of water and flour, and 1.6 tsp IDY in the mixing bowl and by the time I got it to the container I have 286 gs left. i think that's about 6% bowl/wisk attachment residue.

Maybe it's better to mix it by hand in the actual container it's to rest in. This will help my scaling down to 15" though. As blob-like as it is I can't see how will bubble, but the high yeast concentration should break through that issue.

It is now sitting in airtight container on the counter.

[norma427]

Jim,

The poolish is very thick. I mix mine with a spatula. It will bubble.   

Let me know if you have any problems,

Peace neighbor,

Norma

[norma427]

Jim,

If you are looking for a Sicilian pizza out of this poolish preferment for the Lehmann dough, here are two pictures of a slice I had for lunch today. I just microwaved the slice and it was still soft and tasty.  Last picture after I had a bite.

Only a few more days and you will be eating your own, 

Norma

[NY pizzastriver]

It will bubble.   

I'll say! In 1 hour it blew he top right off the Tupperware container, might have been all that high speed mixing, lol. It is now in a much larger airtight container on the counter, and has reduced yet again to probably 260- 270 gs.

Yeah I confused on which pizza was which, either way at least the Sicilian pie inspired me enough to try the regular formula.

 

[norma427]

I tried the Take and Bake 16" pizza tonight.  Since the dough has no added sugar and I am just experimenting with the idea of a Take and Bake pizza, this will give me an idea on what would happen if baked within 24 hrs., as it would state on instructions.  This will also give me a starting point to do further experimenting.  I don’t think if this ever succeeds that I would try a 16" pizza, again.  Next time I would probably try a 12" Take and Bake pizza.

I let the pizza sit out at room temperature last evening to stimulate a customer taking the pizza home to bake.  The dough looks lifeless while in the refrigerator and right after taking it out.  I let the Take and Bake pizza sit at room temperature while the oven heated to 475 degrees F. for 1 hour.  I used my cheap infrared gun to check the temperature.  The dough did rise a little in the one hour time frame. 

I baked the pizza for 13 minutes at the above referenced temperature.  The top looked like it was browning too fast, so I dropped the oven temperature to 450 degrees F and continued baking for another 8 minutes. 

The Take and Bake pizza was good, but I will do things differently the next time I try this.  I have never thought about how thin my pies were, until I tried this in my home oven.

The bottom crust did have some browning, but not enough for me.  The rim was nice and crunchy.

Norma

[norma427]

rest of Take and Bake pictures

Norma

[Pete-zza]

Nirma,

Was the pizza baked on a combination of parchment paper on top of aluminum foil?

Peter

[norma427]

Norma,

Was the pizza baked on a combination of parchment paper on top of aluminum foil?

Peter

Peter,

No, the pizza was just baked on the parchment paper.  That is why I said I wouldn't try a 16" Take and Bake.  It was to hard to try and load into the oven.

Norma