With childcare needs and the semester starting up I will probably only post one trial a week.
Here are some notes and pics from the pie I made last night.
Gold Medal –better for bread flour
Mixed, 2 hour bulk room temp fermentation, balled, cold fermentation for 6 days (144 hours) re-balled 3 hours prior to bake time
Preheated oven 1 hour 20 min before baking on a ¼ “ stone on bottom rack. Oven temp no lower than 585.
Buffalo milk mozzarella 2.65 oz
Crushed San marzano tomatoes with salt 70g
Dough ball was 254g
Fresh chopped basil after bake.
Cooked for 6 min 45 sec. about 10” by 9”
It tore several times- difficult to stretch.
Seemed very thin in the center, parts were almost see through. When baked it was almost perfect. Crisp center that held up sauce and cheese
Crust had nice crisp with semi airy tender crumb
Flavor of crust was present but not distinct.
It browned nicely and became dark in a few spots. Flavor from browning was good
The amount of sauce was where I will keep it for this size pizza.
The cheese liquefied. I will need to add thicker pieces next time.
Best crust to date.