I am not sure why the boardwalk style pizza crusts seemed better yesterday in my opinion. The oven spring and brownness of the rim crust seemed better to me. I did add 7 frozen boardwalk style dough balls that were first defrosted to a batch of the boardwalk style of dough. I never added more than 3 frozen dough balls at a time to a fresh batch of dough before because I was not sure what would happen. Some of the frozen dough balls were over a month old.
I also wanted to add something that I thought was somewhat amusing happened about an older lady and her daughter yesterday that came to try the boardwalk style of pizzas. They both first said they wanted to try my pizzas because the one lady said she had an aunt that was named Norma and they wanted to see what a Norma's pizza tasted like. After they both tried a slice they came back and said how good the boardwalk style of pizza was. Later they came back again and purchased more slices and again said how good they were. They even tried the Detroit style of pizzas then. The third time the younger one came back and asked me where else I had a pizza business that I sold the same pizzas and I said I am too old to be doing this more than one day a week. The younger lady said she had brought her mother back because she saw the sign for Norma's pizza, but does come to market often and never saw my pizza stand before. I said I have been operating the pizza stand for almost 5 years. The fourth time they came back the older lady told me her son had opened a pizzeria and restaurant near Paoli in Pa. and before she tried my pizzas she thought her son's were the best but didn't know if her sons were the best anymore. She purchased all of the slices I had in the heated cabinet and said she was going to take them to her son to taste. The older lady did give me the name of her sons pizzeria but I was too busy to write it down. I think hers sons pizzeria is call Mario's and I found that somewhat amusing too when she told me her sons name sure was not Italian. Maybe her son took purchased a pizzeria that was called Mario's before. They both asked me for my phone numbers to ask me more questions. I was chuckling under my straight face and whipped out some of the dough formulations for the dough tools here on the forum and asked if her son weighs in baker's percents.
She said she does not know but will ask him.
The first photo is how dough balls are warmed up since it is colder at market. If they are just left on the bench it takes them too long to warm up. We had some additional snow showers in the afternoon yesterday besides the snow we had in the morning. After I was finished washing dishes I went outside and by then my windshield with the snow on it was frozen. I had gloves on but it was so cold outside that I guess my hands were not completely dried and my hands felt froze just from scrapping that snow off on the windshield.