Ok, soooo it kneads by hand! It's sticky as can be, and loads of fun! I had to alter the recipe slightly to make it happen tonight, as I initially thought there was one 1.5 hr rise after the 5 hr rest. There's two. Achem. Anyway, I did a 4 hr poolish rest. What was batter turned into a huge risen mass of bubbles! The 1st rise after forming was in container, for 1.5 hrs. The second I went back to Jerry's original way and covered dusted on board. After about 1:15 it was huge and looked ready to me. The dough was not as sticky as I feared, wet, but not too sticky. It was
hard to stretch though as it flopped around a lot, so the middle wanted to go too thin. I worked it out and put it on a peel with light oil...and flour...and cornmeal. (just to be safe) Baked 4 mins, broiled last 2.
Review: This is a beautiful
tasting pizza! So
soft and light. Whole different scene from the Lehmann which is crispier and tougher. The rim I did nothing to as far as oil, it browned like a champ, but not hard rimmed at all. I was shocked at how good it was, that poolish 4-5hr thing is just amazing. I was hesitant thinking 'honey in pizza?' My bad, it's sweet and sublime. Each bite I was more taken by it, truly. I also saw how in others pics this pizza had no char, instead a nice golden color. I thought it was maybe camera light, nope! It bakes gold, I'm talkin' goose who laid the golden pizza gold!
Hats off to Mac! (And thanks for Pete's help) Very
good recipe. Shockingly good for a same day dough. It's insulting to even say that as it has no resemblance to any same day I ever tried. Love it, 4 stars.
Pics for sd, and there's even a subliminal tribute to Mac himself, lol.