A few months laterÖ
Well, Iím back at it, and Iím trying some new procedures, along with some minor formula changes. Yesterday I mixed up a small batch of dough, which I allowed to bulk-ferment at room temperature for 21 hours. This dough will function as a preferment (or simulated scraps). I feel pretty sure this is an important step in re-creating Tommyís because Tommyís crust has a very strong alcohol presence, yet it doesnít look or taste overfermented. Hereís the formula I used for this dough:
100% All Trumps HG Flour
Pinch of sugar
As I already mentioned, I mixed up a small batch yesterday (using 8 oz of flour), then I let the dough bulk-ferment for 21 hours at room temperature. Iíll call this batch of dough ďscraps.Ē Today I made another batch of dough, which Iíll call ďdough.Ē This batch used the same formula, but it was based on 16 oz of flour (rather than 8 oz).
Before mixing todayís dough, I cut yesterdayís scraps into approximately 1x1x1-inch cubes. I added about half of the cubes to the dough as soon as I began mixing (in a Kitchen-Aid mixer), then I gradually added the remainder of the cubes to the dough while the dough mixed. I estimate the total mixing time to have been about 5 minutes, which was just long enough for the stiff dough to come together.
Right now the dough is bulk-fermenting in the oven on ďdough proofĒ mode (100 degrees). Iím going to leave it alone for at least a couple hours (or more likely 3 or 4 hours). At this point I will roll out a couple skins, each of which will consist of two layers. Each layer will consist of 9 laminates. I will employ the lamination procedure that I used in Reply #58 (http://www.pizzamaking.com/forum/index.php/topic,12446.msg128774.html#msg128774
). However, this time I will use some bench flour, in an attempt to keep the 18 distinct laminates from merging into one layer while the skins retard in the fridge.
Iíll put both skins in the fridge immediately after rolling them (if I have any strength left to carry them). Iíll probably use one of the skins tonight, then the other one tomorrow.
Iím also going to take a stab at re-creating Tommyís sauce this time, even though my own sauce makes a better pizza. In trying to re-create their sauce, I plan to start with tomato paste (yuk!), to which I will add some basil after diluting with water. (Itíll still be pretty thick, though.) Donít know if Iíll add anything else to the sauce. Iíll just wait to see how it tastes with only basil.
I donít expect the first pizza to end up with the characteristics Iím looking for, so donít expect any pics tonight. However, I think the second pizza might come pretty close, since it will sit in the fridge for an extra day, already sheeted. I expect the extra day in the fridge to produce some blistering on the bottom of the pizza, which to me is a signature characteristic of Tommyís.