First of all, thank you very much for your comments BTB, I really appreciate the help. I have to say that I have bad lighting on that particular counter, and combined with the flash the pie looks really orange and shiny in the pics - didn't look so bad in person though.
Just some quick thoughts . . . 16 hours counter rise, while I've never done it so long, many have. And I think that's fine. But then somewhere up to 72 hrs thereafter in the refrigerator (maybe that's 72 minus 16) seems a bit too long. Maybe a lot too long and I don't know if the yeast effect will last that long? ? ?
Yea I had no idea on what to do for the proofing. I had tried asking in this thread earlier, but couldn't seem to get a response from anyone and so I just winged it. The overnight counter rise was used because Vito and Nick's clone had a similar proportion of yeast and used an overnight rise; I then let it sit in the fridge for a few days as I had another dough already made that I had to use first, and I've left other doughs in the fridge for days without any ill effects. I'm not sure if the long frigde times applied to those dough formulations only, or if they are general to all pizza. I also recall reading somewhere on the forums that dough *should* be able to be left up to a month in the fridge without going bad - but again I can't remember if that was specific to certain formulation or not.
I would really appreciate input on this. Is it possible to over-proof dough? I asked this earlier in the thread, I guess no one here knows.
Regarding the sauce, I wouldn't ever consider any sauce that contained ketchup. I have a big, big hang up there, I realize, and that may just be me.
I would have thought this initially, too, until I tried a Best Value frozen cheeseburger pizza (available at Giant Tiger stores in Canada). When I ate that, I noticed right away that the sauce tasted like KETCHUP, and it was EFFING AMAZING. I'm not kidding. Think about it, all of the flavors on a pizza substitute for flavors on a cheeseburger, except for the pizza sauce (unless, of course, it tastes like ketchup). I thought this frozen pizza was just made by some genius or something, but then I googled "cheeseburger pizza," and actually found recipes for cheeseburger pizza that called for adding ketchup. I think the recipe actually goes back to The Apprentice when they were working with Domino's Pizza, or something like that.
But then I look at the other sauce ingredients that you indicated and everything is fine until I come to . . . . pickles! ! ! Who -- I think to myself -- in the world would want to put pickles on a pizza? And the poster asks "what do you guys have to advise on how to deal with the pickles?" . . . like as if that were a "natural question!" Like . . . "what do you do with your pickles on the pizza? cooked or uncooked?" I wouldn't even ever, ever consider pickles on a pizza so I wonder who that question is directed towards. (I know, I'm probably goofy and this).
So I asked a few people and their reaction was the same as mine . . . pickles on a pizza . . . yuck! ! ! Oh, well, I thought. I always say, differences are what makes the world go around, right? Query: What percentage of the North American pizza consuming world would desire "pickles" on their pizza? 75%? 40%? 15%? 2%? I haven't found a person yet, but I'm sure there's some out there.
Just joking around with you CDN. Enjoy what you want to enjoy. (But pickles? ? ?)
pickles are actually a quite common ingredient on cheeseburger pizzas, at least in Minnesota and Wisconsin where "Chicago"-style thin crust is the norm (actually, IMO this style is more appropriately called "Midwestern-style thin crust, since it is seen all over the midwest and even in Winnipeg, Canada). It's quite good, you should give it a try!
