The experiment went well. I had made 5 dough balls to test. The first dough ball was left on the slab for about 1 ˝ hours. When I went to opened it I had my daughter take a video and it just wanted to tear. I thought I might have left it on the slab too long and I threw it away. I thought there were four more doughs to experiment with so I proceeded. The 2nd dough ball I just removed from the deli case without letting it warm up. The 2nd dough opened up really well and when I put it in the oven it didn’t get any bubbles in while it was in the oven. Since that seemed to work, just taking it out of the deli case and using it without a warm up, that is what I did with the 3rd dough ball. When I removed the 3rd dough ball and placed it on the slab, the dough developed a big bubble. I then put it in flour and began opening the 3rd dough ball. It opened up okay. The 4th dough ball was the same. When I opened up the dough it seemed like it could stretch really far.
The taste of the finished pizza crust was very good. I didn’t get big airy holes like I thought I would. The only thing that puzzled me about this experiment was I couldn’t let the dough warm up before I starting making the pizza. Does that make any sense to you? After the first ball and having it tear so much, the rest did well just coming out of the deli case. All the experiment pizzas performed the same in the oven.
Picture 1 comparison of my regular dough with experiment dough.
Picture 2 picture of where I kept the dough for 8 days in the deli case.
Picture 3 finished pizza made with 2nd dough
Picture 4 rim of second pizza
Picture 5 stretched dough of 3rd pizza
Picture 6 4th dough ball after I put it on marble slab-note the big bubble
Picture 7 4th dough ball finished pizza
I decided to take the 5th dough ball and bring it home to freeze it to see if I can still use it next week. I will upload the one video tomorrow of the dough tearing with the first dough ball. My daughter also took a video of me opening the 2nd dough ball and I will upload that tomorrow too, so you can see how the dough performed.
I don’t really think the poppy seed trick worked with my using the plastic bags. Every dough ball had a different measurement of the spaces the poppy seeds spread apart.
Let me know what you think this experiment tells you about what an 8 hour fermentation in my commercial setting.
After watching the first video of me opening the first dough that tore quickly, I decided not to post it on you tube because you can't really see the dough tearing, so I will just post the one of me opening the second dough.
Here is the video of opening the 2nd dough ball without first letting the dough warm up.