boy, not much pic activity recently for this thread...
in my curiosities from this thread http://www.pizzamaking.com/forum/index.php/topic,1548.40.html
in the dough forum I've been applying All Trumps flour to the Lehmann recipe.
using the awesome dough calculator, i made 4 dough balls of 16", .09 thickness (just to see what a bit thinner would be like than what i had been doing) 2+ day rise in the fridge.
the pictures don't show the difference i've been experiencing now in non-elite NYC pizzalike hints of crust after taste, and the feel of the finished product.
my pictures are poor, particularly for the dough color IMHO as it's more yellow than it actually was. It was evening so i didnt have natural light and i did not activate the fluorescent mode of my digicam nor do i have any post processing software.
i refrained from lifting up the pie to shoot the underside because i was only taking pictures when they were hot... the pictures would have come out with a flash, and my flash would have overly brightened it up where the correct shade of the crust wouldn't be portrayed. 550 degree oven as usual, and my experiences thus far with this bromated AT flour is that it's more soft than it is purely crispy... as is most generic corner NYC pizza places. Leaving it at room temp for 30 min, and tossing it back into the warm stone for 4 min. after the oven had been shut down for a while... and the slices come out no more than thinly crackly... a very good result.
the KASL in my usage, develops too much of a firmed up crust in the oven (not even talking about reheating). KASL was great for helping me reach another level in my pizza making, but i'm leaning on not implementing it when i want to replicate a NYC generic street slice.
what I think I've found is i'd like to use a bit more salt than the norm, which i'll try next time... i want to see if this will tighten up the dough a bit more, and i might try a 3 day rise, and quit frankly i think nyc doughs are a bit saltier than i've been making them.
My next tests may be revisits of 18" pies, and to utilize 'pizza sauce' like don pepinos' that i recently ordered (another thread) to further a generic NYC street pie experience.
and further down the line, perhaps tapping into elite territory discoveries again, to mix KASL w/ AT flour 50/50... as others have done, and revisit self crushed tomatoes and fresh mozzarella only, pies.
these photos are of pies using the cheese first, then sauce method... i've been overly good in placing cheese near the crust rim, that i don't have a 'sauce edge' like many NYC pizzas. perhaps when i make 18" pies, i will try the full affect.