Hi guys, before I begin, for anyone wanting to see images go here : http://tinyurl.com/9zuxo
Last night I made some pizza. I used Peter's recipe, ... sort of.... I used all the ingredients in his recipe,
but substituted the 1 cup of water for 1 cup of 7up.
I followed his method exactly, stoping to read what he wrote, and then doing what it said. I searched yesterday
again for bread flour and couldn't find any, but upon returning home, my wife informed me that I had bread flour under one
of the counters, ( which I bought last year - doh ! )
Anyway, to sum up, I made 2 batches of this dough. The kids were hungry, so made one batch, and used 1/2 of it right away. I put the other half in an oiled bowl and into the fridge it went. While the first pizza was in the oven, I made another batch, and later on oiled another larger bowl and put that into the fridge.
The first thing I noticed - the dough is much different than the one I make. It's got to be the bread flour that is doing this, as the texture of the dough is *completely* different. It was almost like rubber. Oh and jus as Peter said, - it didn't stick to the bowl at all after it got through its inital mixing.
Anyway the full batch I have in the fridge at this moment, and I'll use that tomorrow (Friday ), as I want it to "age" a full 48 hours.
I brought out the other 1/2 of the first batch I made last night, and have it warming up, so I can use it this afternoon.
I want to see the diff between almost 24 hours and a 48 hour dough.
Now, - to be fair to the recipe, I will be making another batch with *WATER* as Peter recipe suggests.
Anyway check out the images. I took a lot of them, and many I cropped for closeup, so there are plenty of images.
Why the 7up ? ..... well in Montreal, from what I have heard, and also had this confirmed the other day, ALL independant, privately owned pizza places use 7up or gingerale in their recipes.
Now, they don't use 100% 7up or gingerale, but it is part of the recipe, but I don't know how much ? ... perhaps it's 25% of the total liquid.
Anyway, one girl on another group, worked in 2 pizza places in Ontario Canada, and told me that they used used either 7up or gingerale. ( something I had been told a LONG time ago ( about 15 years ago ) in Montreal by a pizza guy ).
The girl ( pizza maker ) told me that they use this to give flavour to the dough. She also said that she's pretty sure many privately owned pizzerias in the United States also use either 7up or gingerale in their dough.
I've yet to ever see this mentioned in a recipe, but have come across many recipes in French that have 7up included as part of the liquid.
Anyway it's an interesting thing.
So if I'm being pure, - yes, I know that Peter's recipe doesn't use 7up or gingerale, but I guess I wanted to use his recipe, and also use the 7up in these first test batches.
Oh, and no.... last night I didn't find any taste difference with the added 7up, even at 100% of the liquid ! ( excluding the olive oil ).
Anyway I want to be true to Peter's recipe, and will try that this afternoon.
To be fair to the 7up and taste, I have to also try my own "just throw things in the mixer" recipe, and substitue all water for 7up, and then see if I taste a difference, which I can do also today.
Kind of neat making a bunch of doughs, and then tomorrow or Saturday making smaller "taster" sized pizzas to see
how they taste
You can see some images here:http://tinyurl.com/9zuxo
( 7up / 7-up / Seven Up, added for keyword searching later )