So, last night I made dough for monday night. I usually make it Friday night, but have been wanting to try it a night earlier to see how it affects the flavor. I also really wanted to sling a Margherita pie last night, so I made extra. Using a scale in combination with look and feel has helped me achieve a consistent dough every week. Three dough balls were oiled in placed in tins. Monday's two balls went to the fridge, while last night's dough sat out for about three hours before baking.
I baked last night's pie using the same process I've been using. 5 minutes at 500, rotate 180 and bake 2 additional minutes, then 1 1/2 to 2 minutes with the broiler. Monday's pies have been consistently brown and crispy on the bottom, soft on the inside. Last night's same day pie was brown and crispy, but also a bit dry and tough.
I'm curious if anyone else has experienced that? Is there a correlation between a same day dough ball used within a few hours of mixing versus a dough ball allowed to develop in the fridge for several days? Or could it be that the oven was on for possibly a much longer time before the pie went. I would guess it's about a 45 minute warm up at most on Mondays. Last night might have been close to double that time.
It was a really enjoyable pie. The finished crust was just different crust than I was expecting.