Author Topic: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic (Read 1235 times)

norma427 · « **Reply #40 on:** October 08, 2012, 12:19:45 PM »

Bob and Steve,

It was a good idea to reball.

The dough was very wet and clammy. Marco's dough ball feels okay now. The poppy seeds were place 1" apart, but I floured the dough ball so the measuring tape didn't stick.

Norma

norma427 · « **Reply #41 on:** October 09, 2012, 09:45:08 PM »

This was the pizza that was made with the reballed dough ball from yesterday. I used a 12” steel pan and used peanut oil to grease the pan. The pizza turned out well, and was very light and airy. The crust also had a good taste. This pizza was baked at the end of the night. The flours used for this pizza was Power flour and Mondako flour.

Norma