I haven't been following this thread, but have just read the most recent posts. Norma, congrats on making such a satisfying pizza. Compare to your normal NY style pies, how is this different in texture and what factors would you attribute to those differences if there are any.
Also to all, I would think the high hydration ratio and the oil would be responsible for keeping this crust/crumb moist and soft for an extended amount of time. If so, how would this translate into bread making? Is there a bread that is similar to this type of crust? I believe ppl already use this baked dough to make sandwiches right?
Thanks for the congrats on my last pie. I just reread though my thread and although I remember trying different methods in this thread, I was inexperienced before, in many of my ways of understanding dough. This thread did teach me some about handling a higher hydration dough. The Tartine bread book since has taught me more about using higher hydration doughs.
Comparing this to any of the NY style pies I have made, this is a much different kind of pizza, in terms of texture of the crust. The texture is a lot more soft, and when I would take a bite of the pizza, if melts better in my mouth, if that makes any sense. When I would take bites of this recent pie, it is almost like biting into a cloud. That is how soft the crumb is. I am really only starting to experiment again with this type of pizza, and I sure donít know if I ever will be able to perfect this kind of pizza, but I am going to try. Since I never really had any real pizza from Pizzarium, I wonít ever know if the taste of my pies are like theirs.
I would tend to think that the high hydration and higher oil do work together well to make this kind of pizza, as you also thought. Also the kind of flour used can give different results. I know you are used to using higher hydration doughs and also making bread, so you should be able to make this kind of pizza successfully. I am sure you will notice a difference in the crumb of this kind of pizza when you make one.
Matt is right, he did make a spectular bread with his same dough in the Pizzarium thread, he referenced.
We all have been on this journey for about a year now and I think we all understand better now, what we want to achieve. I still have some experimenting to do with different flours and baking methods. I want to purchase a steel baking pan. My daughter said she would drive me to Bova Foods sometime in the next week, to purchase a steel baking pan. I donít think any of my other baking pans will bake this kind of pizza right, but I did have success on baking on the stone at market. In the dough I started yesterday, I am going to bake on the stone in my home oven. My home oven isnít the best, and as you have posted before all ovens do bake different.
Best of luck when you try this kind of pizza.