Just a quick report in this thread that I was lucky enough to try one of the naturally levened pizze that Edan ("Shango") has been experimenting with.
Edan is responsible for the tremendous pizza at 2 Amys in DC. He has posted recently about trying out differant variations on making dough with wild yeast that he captured in the restaurant.
Well, last night, I swung by his place to pick up a couple of pizze to bring home to my wife (I live in the DC area), and my timing could not have been better. Edan had just shaped a pizza skin using naturally levened dough that he indicated had undergone a room temp rise of 21 hours. On the peel, it looked perfect---thin with great bubbles around the distinctly formed corniche.
He distributed a little marinara and thin garlic slices on it, and into the oven it went. In a very short time (certainly less than two minutes, but I was'nt counting), a fantastic pizza come out. It had a puffed up rim, and was ultra ultra thin. Normal blistering and charring, as per his usual pizza.
The taste? Truly fantastic. Differant than anything I have had before. There was a distinct but very thin "crisp" when biting into it. The inside was like a delicate cream. The taste was not at all sour, but more complex and subtle than the other dough. The most lasting impression is one of liteness--I ate nearly the whole pizza in the car on the way home because I wanted to eat it warm. I could have eaten another.
On a bad day, Edan makes the best pizza I have ever had, and yesterday he hit a new level.
Hats off---I think he is the type of guy that, however good it is, he will challenge himself to try and make it better.
Thanks Edan for letting me try it!