I just got my BS on Tuesday. I made up some dough last night and launched three NP pies tonight. These were my first ever NPs and my first time on the BS (with Chauflector), so I know I have a lot to learn, but you are all the best to learn from. Fire away
100% Caputo Pizzeria
I did Jeff Varasanos mixing technique and did a cold ball ferment for about 22 hours. These turned out a tad small in my mind. But very tasty! Because I am trying to lose weight, I only took a couple of bites from my pies tonight (gotta wait for Saturday), so I used tomato sauce as my sauce. Fresh mozzarella from Trader Joes.
A few questions...
1) It was difficult to stretch this wet of dough without making the center extremely thin. Any tips?
2) Am I looking for a more chewy crust or more airy? Mine was definitely on the more chewy side. It was very good, but just wondering what the standard is. Maybe I overworked it while stretching it out. There seemed to be so little IDY, is 0.03% a reasonable amount?
3) I noticed after about 10 mins of sitting on the counter after coming out of the oven, the crusts started to shrivel. Is this normal?
Thanks for any comments and advice.