I asked my granddaughter to take the bake times of a few of my pizzas today when one pie after another were going in and out of the oven. The bakes times ranged from 5:44 minutes to a little over 5:48 seconds.
I also asked my granddaughter to take a short video of me opening one of the dough balls today. My dough balls are very easy to open and the dough feels like silk.
I am beginning to believe it matters how the crust tastes, how the cheese and sauce taste after the bake on the crust, and how the complete bakes goes in determining how the final pizza will taste.
I had many customers tell me today that my crust tastes the best that they have ever tasted for a thin style pizza. They also told me how much they like my crust, cheese and sauce on on the boardwalk style pizzas. I had one customer tell me that he knows my pizza will be consistent in how they taste because I am always the one that makes the pizzas. The one man told me that other pizzerias in our area always have someone different manning the oven and sometimes the pie crusts are soggy or not completely baked, or are overbaked.
I had something similar happen today with another crust on a boardwalk style pizza tasting differently and then the cheese and sauce tasted altogether different. I would have never thought they would have been the same sauce and cheese that I normally use. I had the same problem when I was making a pizza with a dough that was made using a sourdough culture and IDY. The dough today that was used that made the pizza taste altogether different was Frank's dough that he had mixed by hand yesterday. The taste of the crust was so bland that I think that affected the whole taste of the pizza. My granddaughter and Luis also said the same thing.