Author Topic: Help in what might be your best formula for a WFO (Read 3234 times)

norma427 · « **Reply #60 on:** October 05, 2011, 08:48:44 AM »

Norma

TXCraig1 · « **Reply #61 on:** October 05, 2011, 09:57:54 AM »

That dough was definitely engineered for high temps.

CL

norma427 · « **Reply #62 on:** October 05, 2011, 10:18:41 AM »

Quote from: TXCraig1 on October 05, 2011, 09:57:54 AM

That dough was definitely engineered for high temps.

CL

Craig,

You are so right!

I just wanted to see what would happen in the deck oven. I had wanted to try a Greek pizza with the one leftover dough ball, but Steve and I were too full of experiments for me to try that. Maybe next week I will try a Greek pizza with your dough.

Norma

norma427 · « **Reply #63 on:** October 12, 2011, 08:18:20 AM »

If anyone is interested, the one leftover Craig’s dough, with the Ischia starter (from Steve’s pizza party) , that was unfrozen (last week), then refrozen, then unfrozen again Monday, was made into a Greek pizza yesterday. The Greek pizza made with Craigs dough really turned out well. The crust was very tasty and there was a nice crunch on the bottom of the crust. The inside crumb was super moist. I used Steve’s 10” steel pan to make this pizza. The steel pan was brushed with manteca.

Norma