Thanks for figuring out what the formula is in bakerís percents.
I still have those darn problems with my math. I had my oldest daughter trying to help me with math last week. Maybe one of these days I will get it.
Great to hear you might try Pizza Pomodoro for your sonís birthday party next weekend. If you want to start a thread about Pizza Pomodoro, that is okay with me. I will also go on the journey to try and made a Pizza Pomodoro. I only tried one slice at Sullivan St. Bakery and if I would have had time to go back before I left NY that day, I sure would have bought more. I know I donít know about every kind of pizza, but that slice I had sure was different than any other pie I ever made. I really donít know how their bakers got the good flavor in the crust, but I think if we experiment enough, we might be able to recreate the Pizza Pomodoro. The bottom crust was crunchy when I ate it. The slice wasnít warmed, when I bought it from the bakery case, so it was just eaten cold, but still was excellent. I donít know how they kept the crunch when it was cold. Do you have any ideas on that? My daughter just had the plain tomato sauce on her slice and also thought it was excellent and she isnít even a pizza freak like me. I got her to taste my slice and she really liked it, but didnít want to eat too much, because mine had a really garlic taste, and she didnít want to get any stomach upset while in NY. It is hard to find a bathroom while visiting and walking from place to place. I also tasted her slice and it was also good, but I liked my slice better with the toppings. The pie really didn't bend, but still was somewhat moist inside. I don't know how their pies can be somewhat moist and still have the bottom crust crunch. Many other customers were coming into the Sullivan St. Bakery and buying many slices of Pizza Pomodoro. When you look at all the kinds of pies that I posted pictures of, do you know why there are different names for the pies? Is it the toppings that then give the pies the different names. I am not good with Italian, so I donít know about that. All the pies looked like they were about the same thickness factor. Do you have any idea about what thickness factor to use?
Sullivan St. Bakery probably does use fresh yeast. It seems to be the easiest way to go about recreating their pie. I had wanted to purchase some fresh yeast for Paulís flour, but my local store was out of fresh yeast last week. I might go again and see if they now have some in.
If I have time this weekend I will give this a try.