If you decide that you want to use the room temperature rise in future efforts, you will perhaps want to reduce the amount of yeast and also consider using cooler water for the part of the formula water not used to rehydrate the ADY (which should be at around 105 degrees F).
I don't rehydrate the ADY, I just add it to the mix after the autolyse. My water is usually at room temp., 65o
One of these times I'll try to document some things (i.e.-exact time counter, fridge, pre-cook rise times, etc.) to help pinpoint possible answers to appearance "issues". Pete-zza
, the cheese pie bubbling could have been the cool dough issue, but the pepperoni one made 10 minutes later (out of the fridge at the same time
) didn't exhibit that "problem".
I believe I had neglected to tell my prep and baking procedures. (As stated before, I usually try to make up the dough at least 3 days in advance
.)Here we go!
1. I take my dough out of the fridge 1 1/5 - 2 hours before cooking time, keeping them in the 4-cup, round, plastic containers (loosening the lids).
2. I then preheat a 14" Pampered Chef stone on the bottom rack for at least an hour, at about 525o
in an electric oven.
3. I take the dough out of the containers right before prepping them, dipping them into a bowl of flour. I toss it back and forth to shake excess flour off.
4. I place it on a round plate to form the rim and flatten the center with my fingertips.
5. At this point, all I've needed to do lately is drape it over the back of my hands to gently stretch it out.
6. I then place it on my lightly floured wooden pizza peel to dress it.
a. about 1/3 cup of sauce (I recently bought a case of Stanislaus Pizzaiolo from a local distributor here in MD - Holt Paper Co.)
b. about 3/4 -1 c. of Sargento shredded Mozz/Prov mix
c. when I add toppings, I typically place half of the cheese on first, then toppings, then rest of the cheese
7. I then bake it on the bottom rack for about 5 min., then move it to the top rak for about 2 min.
8. I take it out by sliding it onto the perforated pan shown in the picture above to cool a bit before cutting.
9. Eat and enjoy!! PS
-I know it is subjective, but what amount of sauce and cheese would typically
be on a 12" NY Style pie?