Omid the pie looks great, any taste or texture differences with the higher hydration? tell me you method of removing your dough from those high sided dough trays!!!how do you re round the dough before your stretch? thanks,larry
Those are the Artisan trays Larry just go after it !!
Pies do look amazing as allways !
Thank you, friends.
As John mentioned, the small-size tray in the picture, above, is an Artisan Dough Tray (model #ADT-148), whose dimensions are 17 3
◊ 12 3
Larry, you asked, "Any taste or texture differences with the higher hydration?" I think the qualities of the taste and texture depend on what (i.e., what pizzas) I compare them to in order to account for the "differences" you are inquiring about. Let me talk in general terms.
Generally, it appears that higher hydrations can give rise to lighter texture when the dough is properly prepared and baked. Furthermore, it seems to me that higher hydration is one way to bring about, within a shorter period of time, certain taste and texture that can also be brought about in a lower hydration dough, but within a longer period of time. So far, I have attentively experimented with hydrations ranging from 64 to 74%; therefore, I do not know if any other percentages would disqualify my preceding statement.
Either way, the role of fermentation and other developmental mechanisms can not be underestimated. In other words, high hydrations will not prove to be rewarding, no more or less than lower hydrations, if fermentation does not play its proper role in the process of dough development and maturation.
Also, let me add one more observation: while a not properly fermented dough of unusually high hydration might produce the soft and airy texture one looks for in a Neapolitan pizza, it will not simulate the flavor.
(All the preceding assumes that no old dough or preferments are used.)
In regard to your next question, my method of removing dough balls out of dough tray is not any different than demonstrated in the following video:
At last, you asked, "How do you re-round the dough before your stretch?" Usually, I do not re-round my dough before stretching. I let my dough more or less resume its round shape when or after I open it on the worktable. So, it has to do with how I use my hands in the process of opening or stretching the dough ball. Have a great day!