What is the Key to Oven Spring at 500?

[Puzzolento]

It's hilarious how you went after them for weaseling.

I found it interesting that sodium citrate was mentioned. A year or two back, I learned that it does wonders in macaroni and cheese. I have two jars of it in my kitchen. I use sliced cheese on my pizzas because that's what I have access to, and it would be very hard to distribute 1/8 of a teaspoon of sodium citrate on cheese slices, but I wonder what it would do.

Suddenly I want a Pizza Hut pan pizza, even though my own Sicilian blows it off the planet. I should never have gotten into a discussion of chain pizza.

I wonder if this is the product I saw them spraying on pan pizzas at Pizza Hut. The kid pointed the can at my pizza and said, "You want garlic butter on it?"

https://www.bbuds.com/food-service/products/garlic-buttermist/

[QwertyJuan]

I worked for Domino's in the Eighties. I remember it as a pretty decent pizza. The ingredients all looked good. I wonder...did they change it, or did I just become more discriminating?

I have no idea when or why. I had Dominos for the first time about 5-6 years ago... absolutely disgusting. Pizza Hut only SLIGHTLY better IMO. Papa John's is SIGNIFICANTLY better pizza IMO. If you don't believe me, try it yourself. Go buy one of each.

[RHawthorne]

I found it interesting that sodium citrate was mentioned. A year or two back, I learned that it does wonders in macaroni and cheese. I have two jars of it in my kitchen.

I didn't see where that was mentioned in the preceding posts. I'm assuming it must have been in one of the links. I bought some of that a couple of years ago to try in mac and cheese after watching a video on YT by Adam Ragusea where he used in said entre. I wasn't too blown away with the results. I could detect a little bit of a difference in texture, but I also thought I detected a somewhat odd flavor, something like a mild fake smoke nuance or something. I have played around with the idea of using it somehow in cheese for pizza, but I've never gotten around to it. I would only do it out of curiosity anyway; not to come up with some new technique that I would use regularly. It has definitely occurred to me that some of the big chain pizzerias might have found a use for it in their "pizzas".

[Puzzolento]

I just ate another 3-day pie. This time, I cut the salt in half, as mentioned in another thread. I also used the SAF Gold yeast that was recommended in another thread, although TxCraig says it isn't needed.

The crust blew up well. I got nice, big air holes, and for some reason, the top of the crust had more crunch to it, which was nice. My impression is that the big air bubbles produced thinner films of dough at the top of the crust, and because these films were thin, they got crunchy fast. When I worked at Domino's, they made us pop big crust bubbles in the oven. I thought that was stupid.

When I took the dough out of the fridge to warm it up for tossing, it had a huge bubble like a golf ball on top of it.

It was also much more rubbery than usual, almost like latex. I mean before cooking, not after. Tearing this dough would have been hard. I could have made a 16" pie with it had I wanted to. When it comes to NY pizza, I like it thin, but this thing may have been too thin even for me.

I think my next step is to cut the sugar by 1/3. It's just a tiny bit sweeter than I want.

The cheese is starting to bug me. I can never be satisfied. My goal is a pie I can make with supermarket cheese, so I used Sargento provolone. It seems a little tough now. I wonder if chopping cheese slices up breaks up the fiber structure.

The flavor still doesn't seem better than a 1-day ferment.

Here is where I am now:

180 g KABF
120 g water
1/2 tsp. salt
1 tbsp. sugar
1/4 tsp. yeast SAF Gold
1 tsp. cheap olive oil, mixed in 10 minutes after initial mixing
1 tsp. gluten