I made the pizza late this morning from Johnís last formula. This is the dough ball I posted about letting out, and then reballing last evening, before letting it cold ferment again. The final dough temperature of this dough was 77.2 degrees F. The first picture is how the dough looked after it was mixed, by just dumping everything in my Kitchen Aid mixer. Really after the mix, the dough ball didnít look too good. Then the second picture is after doing 2 stretch and folds or reballs. The 3rd and 4th picture is right after I took the dough ball out of the refrigerator to let it sit out for 3 hrs. I didnít take a pictures after the dough sat out for 3 Ĺ hr. That is when I reballed the dough again. I wouldnít have reballed the dough if I was going to make the pizza last evening. The 5th and 6th pictures are after the dough ball warmed up this morning for 1 Ĺ hrs.
The dough ball was easy to open and I just dressed this pizza with my regular tomato sauce, a blend of mozzarella cheeses, and pepperoni. The skin was very bubbly. The pizza was baked in my home oven, on my bottom rack, with the pizza stone, at temperatures of about 518 degrees F. I took the temperatures of the pizza stone with my IR gun. I left the oven warm-up for a little over an hour. The time to bake this pizza was 8 Ĺ minutes.
The final pizza turned out well, and also browned well on the rim and bottom crust. The crumb was moist, but not as moist as the pie I made at market, with the shorter bake time. I would say the crust had a very good taste for such a short ferment time. The open spring was good and I couldnít detect any sweetness in the crust. When the slices were still warm, they drooped some, but after the pizza slices cooled they stood straight out.
I agree with John, this is a very easy dough and pizza to make and the final results are very good, even if baked in a lower oven temperature like my home oven.
Thanks again, John!