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[norma427]

I had my daughter take a video with my camera yesterday of me opening the dough, putting sauce on, then cheese and sliding into the oven.  The dough I was working with was slightly over fermented from letting it sit on the bench too long. When I use my dough before it is slightly over-fermented it is easier to form the crust, but still has bubbles.
You can see on the video how many bubbles are in the dough.  I will post more pictures over time of different stages of using the dough and how it effects letting the dough warm up before using, if anyone is interested in seeing.
I used a standard Lehmann dough and I am making NY style pizza.
With every pizza I make there are tiny differences in how long it sits to warm up, how long it is fermented, what the temperature is, how I dress the pizza and how it slides into the oven.

http://www.youtube.com/watch?v=UeEnKrgGZBE 

Norma

[andreguidon]

Nice Work Norma !!

[ThunderStik]

Stink, youtube is blocked here at work. 

[norma427]

andreguidon,
Thank you.  I will post more videos over the weeks if people are interested in seeing how different times, temperatures and other things all play factors in how a pizza turns out.  I still have a lot to learn, but I have learned a lot from watching other peoples videos.  You can see on the video how I didn't apply the sauce right that time.  I usually add the cheese at the pizza prep fridge, but to make the video shorter, just applied it at the bench.  Other pizzas I made yesterday looked a lot better and the dough handled better, too, but just wanted to show how I left the one dough on the bench too long.
Norma

[lilbuddypizza]

Have you ever thought about grinding your cheese in a (meat) grinder? It makes for easier/quicker handling. You can even dump a pile on and spread it out because it "rolls". Of course, it wouldn't be worth buying an attachement if you have a shredder, but who knows?

[NY pizzastriver]

Nice work Norma, you are a pro indeed! I found it pretty funny, and ironic, that during the prep a voice came on thanking all for participating in the weight loss challenge. Clearly your pizza had little to do with this, lol.

What hydration was this Lehmann formula? I ask because it looked lower that standard (65%) in the ease of stretching and lack of window pane. Looked closer to 60%? Since you said it over fermented a bit I really question that.

ps, I like the big shreds of cheese, just my opine. 

[Buffalo]

Norma;
You make me proud ...you go girl

Buffalo

[norma427]

Buffalo,
Thanks for the compliment!
Norma