Steve has done some experiments in his WFO at home and in his Airstream trailer in the last few weeks. Steve had invited me last Sunday evening for some bakes in his and Bob’s Airstream, but I was too busy to go for those bakes. Steve invited me to try another one of his test doughs and one dough he had reballed from last week. I asked Steve if I could also bring two test doughs of mine to try in his WFO. Steve said we also could try some of his homebrews he made a few years ago.
I knew my Ischia starter was in the fridge and didn’t think I could get it active enough to try out an Ischia dough, so I didn’t make any doughs Thursday evening. I pulled out a frozen Lehmann dough, that was leftover from Tuesday from my freezer around 12:00 pm yesterday. I also decided to try something like an emergency Neapolitan dough. I mixed an emergency dough a little after 12:00 pm yesterday. I used Pizzeria flour, sea salt, water and 0.70% IDY for my emergency Neapolitan dough and quickly mixed the dough ball by hand. I left the dough ball sit at room temperature while I went to market to clean and do other stuff. When I returned home to pick-up my stuff to go to Steve’s and let the dogs outs, the emergency dough was starting to hit the top of the lid in the plastic container. I then took frozen Ice Brix gel refrigerants and put them in a bag with the emergency dough, so the dough bag wouldn’t rise more. I then quickly left to go to Steve’s home. When I got to Steve’s home the dough went down in the plastic container and felt very cold. The Lehmann dough ball that was frozen was then defrosted.
I was surprised how the Neapolitan emergency dough ball baked in Steve’s WFO. It browned more and didn’t leopard like most Neapolitan doughs do. The taste of the emergency pizza was good, but surely not as good as Steve’s Ischia pies. The crumb was moist.
I also was surprised how the Lehmann dough pizza baked in Steve’s WFO too. It was soft like a Neapolitan pie and did brown like a Neapolitan pie on the bottom crust. I used Muir Glen Organic pizza sauce and my regular mozzarellas from market for the Lehmann WFO pizza.
Steve’s four dough balls were made with the Ischia starter and Pizzeria flour. The other two small dough balls from last week were just reballed. Steve’s Ischia pizzas had a great taste in the crust and were delicious.
His one pizza turned out kinda heart shaped. Steve only used the one reballed dough ball for a pizza and used the other one for a English Muffin in his WFO.
Steve also got us some of his homebrewed beers out that he really didn’t like before. All of Steve’s older beers were delicious.
Steve had thought other people would be at his home to try the pizzas, but it was only me and Steve that showed up.
The gnats were really bad last evening and all they wanted to do was get in the beer. Steve and I placed slices of pizza over the beer so the gnats wouldn’t get in the beer. The mosquitoes got really bad when it was almost dark.