I agree that the pizzas look good.
I am a bit confused about the fermentation protocols for the three dough balls? Can you summarize what they were, and also can you correlate the three dough balls with the pizzas shown in the photos? Also, did you bake some of the pizzas when the dough was cold?
Finally, can you tell me the bake temperatures you used to bake the pizzas?
Thanks for saying the pizzas look good, but I was trying for a little crisper bottom crust, which I didnít achieve.
To try and tell about the fermentation protocols for the three doughs balls, the first dough ball pictured at Reply 175 http://www.pizzamaking.com/forum/index.php/topic,21559.msg222024.html#msg222024
was let out at room temperature for about an hour. It was then put into oiled steel pan (with peanut oil). The dough in the steel pan was then put into the Hatco Unit for about 1 Ĺ hrs. (with out any lid) for about the first 20 minutes. The pizza was then just dressed and baked.
The second dough ball isnít pictured, but the skin in the steel pan (with corn oil) is pictured at Reply 176 http://www.pizzamaking.com/forum/index.php/topic,21559.msg222025.html#msg222025
and the first picture at Reply 177 with the second picture showing how the distance from the poppy seed spacing decreased instead of increased after the proofing of about 1 hr. in the Hatco unit. I was trying to get those poppy seeds to stay put in those pictures. After the punch down and subsequent rising (about another 45 minutes) of that skin in the steel pan (also in the Hatco unit) is pictured at Reply 180 http://www.pizzamaking.com/forum/index.php/topic,21559.msg222029.html#msg222029
The resulting pizza is also pictured in that post and the next few posts. The picture of the pan in the Hatco unit was for the 3rd pizza. That dough was only proofed in the Hatco unit for about an hour and the picture of that skin in the steel pan (oiled with corn oil) is at Reply 183 http://www.pizzamaking.com/forum/index.php/topic,21559.msg222032.html#msg222032
with the resulting pizza after that.
I didnít bake any of the pizzas when the dough was cold, they were all put into the Hatco unit. Two dough balls was almost opened cold though, those being the second and third pizzas.
I would guess the temperature to bake all three pizzas was about 539 degrees F.
I hope I didnít confuse you or other members more. If I need to explain more let me know.
I was wondering why even though I used different methods of tempering the dough in the pan (and different amounts of times) they all about rose the same after the bakes. Even the skin in the first pizza that really dried out (from me not placing anything on top of the pan at first, also seemed to rise the same after the bake.