I decided to bake up my pizzarium dough last night to see what effect this method has on a short-term storage. As Norma noted above, this dough stretched out like a dream. Surprisingly, the dough was not very sticky given the 80% hydration. As previous describe, when the soaker is hydrated with the hot water, the flour seems to quickly suck up the water and the gluten almost instantly forms with little kneading necessary when compared with a normally hydrated dough with a water temp in the 70s or lower. At this time, I am not sure I can explain this phenomenon.
The dough baked up in 12.5 mins at 550F. The crust browned up nicely and had a nice audible crunch to it. The crumb seemed a little tight for 80% hydration, whether this was due to the toppings or hot water is arguable at this point without more testing. I may up the hydration of the final dough to 85 or 90% next time to see if it amends the problem. Also my crust was a little too thick, which I am guessing is due to the increased bowl residual in the formula (4%). Next time I may lower this as well. Nonetheless, the flavor of the crust and crumb was extraordinary. In fact, I would go as far to say this is one of the best tasting crusts I have ever had. The crumb was moist, the crust was crunchy and the flavor had this unique sweet, nutty, graininess to it that is difficult to describe, but was in no way bready. Needless to say, I was very pleased, despite a few technical errors.
Below are picture of the final pizza. The toppings are: cooked and grated red bliss potatoes, garlic, chili flakes, olive oil, young pecorino, and arugula; capers, mushrooms, tomato sauce, young pecorino and parsley; tomato sauce, mozz, and fresh oregano.
Jim
