As some of you know, I began making pizza about 6 months ago. It's been a great learning experience with help from many kind folks on this forum. For that guidance I am forever grateful. I've started this thread as a journal of my observations and experiences for those who wish to continue to follow along on my journey.
Last night I made 9 pizzas including a Sicilian for a holiday party! I was pretty swamped with pizza making so I only got a couple of photos which I'll include below (and a bit of the menu).
It required a LOT of preparation and I found myself thinking about the party constantly - going thru the order of steps in my head like an olympic skier imagining every turn before a big race. I even woke up at 3am a couple of mornings before the party having realized I had put some of my dough in the fridge that was meant to proof at room temp! The horror!
I made the Sicilian an hour or so ahead of time because I knew i couldn't start making all these pizzas when the guests arrived. It was a crowd please as an appetizer which had been kept warm in the oven.
The first regular pie was the Arugula in my oven on the 1/2" steel. Due to time considerations, I tried to make the base of the pizzas an hour or so before and then just warm and top with the arugula, prosciutto etc upon guests arrival.
This one looked good with incredible flavor due to the ingredients, but I think because it was made ahead of time and allowed to cool to room temp the dough got very tough. It broke my heart, but I think the 100% Power flour just didn't handle the temp drop well.
Not sure what I can do about this other than only make fresh pizzas in the future or switch to lower protein flours for ones that I know will get cool (but that seems a bit excessive.)
My SD doughs were really blowing up so I used those first. Later, I realized I had never taken my last two IDY doughs out of the fridge! ha ha. I ended up making my NY-isn Margheritas with those cold IDY doughs which wasn't the plan (gotta roll with the punches!), but oddly enough they were very tender and loved by all especially the freshness of the ingredients. I know they look gummy in the photos, but they tasted great.
All in all, I had a lot going on because I wanted variety (or maybe I was just hedging my bets
). Some had IDY, some had SD, some had IPA, some were CFs and some were RTs. I must be a glutton for punishment.
I may start blending all my dough with some lower protein flour. I think the 100% Power flour can make the a bit dough tough especially when its not eaten directly out of the oven.
I like the flavors I'm getting with the 5 day beer dough and the 2 day SD dough - so thats a toss up right now for me.
The Blackstone is a bit harder to use and has more variables, but seems to get better results when managed properly.
ps. I reheated some leftover slices in my toaster oven today and they came out fantastic ... added a nice crunch and texture. Hmmm ...
Thanks for following!