Well I took my first go at making real pizza tonight:
Sorry about the images.. I'm not able to put img tags into the post (like all the other forums). I use an iphone and it has an app to directly upload to photobucket so it's super easy to take pics. SAUCE:
I used Full Red
pizza sauce to compare them back to back. http://i146.photobucket.com/albums/r261/mikedavid00/6e800455.jpg
-The new York style sauce was 'very chunky', bright red, and sweet. Chunky and watery. Very odd for a pizza sauce.
-The original pizza sauce was less sweet, more salty, tad more oily, had more 'seasoning' and complimented more a cheese flavor. The texture was smooth.We like the original pizza sauce much better
. It blended better with the cheese better. The New York style seemed like it would be great in pasta mixed the veggies etc. It's hard to believe people use that on pizza due to the size of the chunks.DOUGH
Oven stone was at about 600 or so. Here's a vid to prove it:
Both the Lehman and Reinhart recipe was the same as the original except for the use of the flour. I used Robin Hood Best For Bread flour homestyle white. This is popular in Canada and is made from red wheat and 13% protein.
The Lehman and Rienhart doughs both produced very
similar dough as far as rise and texture etc. The difference in pic's is just the difference of how it was shaped/cooked
. I shaped two the exact weight and crust and they came out almost the same. The Lehman was 2 day cold fermented, and the Rienhart was 4 day.
The texture of both came out as 'crispy cotton candy' sort of dough. Not a thick skin on the crust. Not sure if it's the flour that caused this. Lehman Dough:http://i146.photobucket.com/albums/r261/mikedavid00/5385e00f.jpghttp://i146.photobucket.com/albums/r261/mikedavid00/31f3cace.jpgReinhart Dough: (in the below pic, special care was made to keep the bubbles in when shaping dough so because it looks like that, it's not because 'it was the Reinhart dough!')
The Rienhart was a tad more 'dense and chewy'. Just a tad I felt. Both were good though.But overall, the winner is
...The Lehman dough. It had more flavor
which is odd because it had 2 days less ferment. I brew all grain beer and we know the power of yeast and how it eats sugar and how it gives flavor. I believe, that Lehman is correct when using a larger amount of yeast and NOT adding sugar. You will get more yeast cells, eating flour and not sugar, producing more c02, and it will create more flavor into the dough.
Yeast wants to go after simple sugars. It's an extra hassle to go after flour for energy. Whenever the yeast stresses, it releases different flavors.
If some of you guys really want to bring out the flavor of your dough, you guys have got to try different yeasts. Ask any beer brewer the effect it has on flavor. Maybe the bread crowd knows best what to use. I guarantee you the big pizza names are NOT using dry Fleishman's instant dry yeast. They know the flavor that different yeast imparts.
After all the reading I've been doing and tonight's experience, I think a lot of people that make the dough should focus more on technique rather than recipe. I mean of course flour quality is important, but I did pizza in so many ways tonight. Really thick, thin, on stones, on the pizza screen. They both came out so similar with the Lehan tasting better.
Also I could swear that when the cheese warmed to room temperature, it began to separate when being cooked. The first pizza's the cheese was nice and thick and white.
I think that people should really look into using different yeast than Flieshmans IDY. I bet that yeast is meant to give out no flavor.
I'm very interested to explore different yeasts and test back to back.