Re: lightness: Judging by the pics, those slices appear to be pushing the limit of just how light a pizza crumb can get, and I can think of no reason why Pizzarium's pies would be much lighter (if at all) or even could be. Norma, your most recent effort is nothing short of astonishing, and I hope you find the results to be reproducible. With respect to the latter point, I have one more question: how did you go about shaping the finished dough and fitting it to the pan?
Thanks for your kind words.
Judging by pictures isnít always accurate. Although my attempt last week at market, didnít have the same crumb look, that pizza actually was lighter. That is what makes me wonder if I need to go up in the oil percent. In my opinion the starter also helped to get a more irregular crumb, but I could be wrong. I still am deciding what to try next. When I look at bread making techiniques with a longer ferment time and using a starter in combination with higher hydrations, there is usually an irregular crumb structure, but in bread making they donít usually use the higher amounts of oil. That is what has me stumped.
This dough was sticky in the beginning, as can be seen on the pictures, but with each stretch and fold, the dough became less sticky. On the last stretch and fold at home, I did use flour on my home table to finally form the dough, but did give another stretch and fold at market with flour also. I didnít use a lot of flour, but enough to make sure the dough came together well. With the final two stretch and folds, I could see more air pockets forming in the dough. This dough was very soft when opening it. I opened this dough just like I would any other pizza. It almost fell open by itself. That is why the dough in the pan wasnít even. I am not used to opening a dough that was this easy.
I will make another attempt next week, to see if I can reproduce some of the same results. I am not to sure if I can or how I will go about it, at this time. I am going to use the milk kefir starter though and probably kept it at 20%.