Author Topic: The Mystery Dough Pizza for Tomorrow  (Read 49333 times)

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Online norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #375 on: April 27, 2016, 07:15:05 PM »
Since I tried a frozen dough ball thought would post the mystery pizza here. The Lamonica's dough ball made a very good pizza. 

The dough ball was oiled and put into a plastic container on Sunday. It was left to sit out to defrost for about 4 hrs.  The dough was then put into the fridge until Monday.  It sat out at room temperature for 4 hrs on Monday at market and then was cold fermented until Tuesday.   The dough ball had a warm-up time of about 3 hrs. on the bench.

The dough opened very easily.  The rim crust browned well and the bottom crust was crispy.  The only thing that has me stumped is when using the same cheese and sauce (that is normally used) the whole flavor profile of the pizza was different.  It didn't taste anything like my normal pizzas. I would purchase a pizza made with a Lamonica's frozen dough ball in a pizzeria if the pizzeria would slow fermented the dough.

Norma

Online norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #376 on: April 27, 2016, 07:16:53 PM »
Norma

Offline jvp123

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #377 on: April 27, 2016, 07:38:44 PM »
Interesting posts Norma!  The pizza sure does look great!

I'm curious if you used that dough shaping tool you had mentioned to me on this particular pizza?

In one of the pics (009) it looks like it almost has that edge that I saw on that shaping tool.
Also, what size are your standard pies if I may ask?

Jeff

Online norma427

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Re: The Mystery Dough Pizza for Tomorrow
« Reply #378 on: April 27, 2016, 09:50:18 PM »
Interesting posts Norma!  The pizza sure does look great!

I'm curious if you used that dough shaping tool you had mentioned to me on this particular pizza?

In one of the pics (009) it looks like it almost has that edge that I saw on that shaping tool.
Also, what size are your standard pies if I may ask?

Jeff,

Thanks!  No, I did not use the Marsal dough shaping tool on the pizza.  The Lamonica's dough was easy to open.  My standard size pies are about 17 1/2 inches round.

Norma