I am posting all the final dough pH numbers on this thread to keep them all in one place.
The final dough pH numbers were:
NY style 5.57
All the above doughs were mixed with the flat beater on the Kitchen Aid mixer first, then the dough hook was used. For each final dough I did add a little sprinkling of IDY for insurance that the dough will ferment okay until tomorrow.
The Pizzarium “epoxy” dough was sticky as I thought it would be. I gave it different stretches and folds and would have like to given it some more, but my time is running short in that I soon have to go to market.
The Sicilian “epoxy” dough was basically the same as my regular Sicilian dough in how it normally feels.
The NY style “epoxy” dough felt a little bit stickier, but wasn’t bad.
None of the final doughs had any extra flour added. They all seemed okay and felt about the same as the hydration they should have been.
On another note, my dishwasher is broken now, so there are sure a lot of dishes to do by hand.
These are the pictures of the Sicilian. I will post the other pictures of the Pizzarium and NY style on the other threads.