Since I mostly lurk and try to learn, I figure today I'll show what I have been up to.
With this last round of dough, I made two. I cold formented one (~40 degrees), and with the other, I used Craig's method of leaving the dough in a cooler with some ice on the side (~62-65 degrees). In addition, I used baker's yeast with the 62 degree dough, and IDY with the other.
I left both doughs out at room temperature for about 4 hours before I baked. The cold ferment was much easier to work with. It was much less prone to tearing. The 62 degree ferment was more delicate, but it produced a better product. If I were to open a pizzeria, I'm not sure which method would be used. Putting something in a refrigerator is just so convenient, and predictable (unless it breaks, which they love to do in the summer)
Some more things I wanted to note:
- I have been using a Blackstone oven. I get the stone at about 750, and the roof around 850. Is there a way to get charring on the top of the pizza without having to bring it to the roof?
The last two pictures are of the cold ferment.
I bought a Kitchenaid mixer. So not worth it. I'd rather knead with my hands.
I can't get a good crumb. It's very bread-like. This bothers me. I probably should use a culture, but I'm not sure I want to play with that yet.
I made 6 pizzas, but I ate only one. It was delicious, though.
Buffala Mozzarella is good, but is way overpriced. I hope to learn to make fresh mozzarella soon.
Thanks for reading, and thanks to all that have made this forum enjoyable. Craig, thanks so much for sharing your knowledge with all us here.