Mr. Dough Ball!!!

[UGAChemDawg]

Here is the flour/salt/sugar mixture along with the yeast proofing.

<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/pizzadoughprocess001.jpg" alt="Image hosted by Photobucket.com">

A closer look...

<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/pizzadoughprocess002.jpg" alt="Image hosted by Photobucket.com">

Mr. Dough Ball!

<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/pizzadoughprocess003.jpg" alt="Image hosted by Photobucket.com">
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/pizzadoughprocess004.jpg" alt="Image hosted by Photobucket.com">

This wasn't as hard as I expected (famous last words). The entire process took about 15 minutes.

Now the dough ball is sitting in my oven (the oven is off!) waiting for the requisite 10-12 hours and I'm about to head to bed and resume when I get up. Would closer to 12 than 10 be a better idea, since I'm not going to do the heat blasts every few hours?

I hope it was ok to leave the dough in the shape of a ball like that and I wasn't supposed to pound it flat or anything. I also hope the yeast is supposed to stink when you proof it, because it sure did!

I'll keep you updated!

--Mike

[Pete-zza]

Mike,

It looks like you are in good shape. Using 12 hours instead of ten shouldn't make a difference. And leaving the dough in a ball shape is OK too. And, yes, proofing yeast will be on the stinky side.

Peter