OK now that I have a little big of time.
I made the both batches and let them rise for around 5 1/2 hours on the counter. I use KA HG flour for the first time in a couple of years. The first thing I noticed was the dough stretched a lot more evenly and was VERY smooth. I really liked the texture of the dough.
The main difference between Steve’s and Randy’s dough was, as Randy has pointed out, his was wetter. I don’t know if this made a big difference in the long run since I ended using a little more bench flour on Randy’s.
Both made a real flavorful crust. I made one cheese and one pepperoni with each. I could tell a slight difference in taste and honestly can not say I preferred one above the other. The friends that were over couldn’t tell any real difference.
Over all I pan to keep and use both of them as the mood strikes.
DKM
