thank you peter!
norma i am learning
. thank you.
jever4321 what is the eye ball test? the dough ball?
and thank you, me too, this forum every time makes me want to make and eat pizza.
today i found this on the web, i went to tel aviv and bought this in 4chef store
tipo 00 flour, i understand this flour is very good for pizza,
it has very good smell, i used 60% water which is less then in used in the last flour that i use and love.
bread flour called shtibel num 2.
but it doesent matter i think, what is the level of hydration in the dough for the taste. What do you think? is it ?
this flour make very strong dough, i streched it and streched it and lift it on my feast in the air, and it hadent ripped.
it is very practical to work with, i felt like i could sculpt with it, and i havent felt it with any other flour, very strong.
so far so good.
i dressed the pizza, puted it in the oven. i must tell you that in the middle of the skin i felt that there is one spot about 2'' radius in the middle that was too thin and somthing bad could happen...
but i decided to continue as planned. and not fold the dough and knead it from the beginning.
i felt that it would be un professional from my side.
but i was wrong, so wrong and that was a mistake,mistake that cost me.
the skin was too thin in the middle and when i puted the pizza in the oven i couldent move it from the stone.
it was glowd to it!
there was a hole in the pizza! and when i tryed to move it, or rotated it, it became harder and the problem that was 1'' became 5'' hole in my pizza!!!
i couldent get it out from the oven.
in the and it survived some how, but she was wounded like we say in israel.
you can see on the picture 6'' hole in the center. there is just the topping and cheeze there, no dough at all!
i dont know if that happened because of the hole or because the dough was glowd to the stone.
maybe this flour requires that the stone to be very clean, or maybe because of the cheeze in the hole glowd one thing to another.
so that for that.
becide that the dough taste is amazing.
i want to ask you guys and that includes norma
, recently the center of the pies that i make feels to me litel bit wet.
how can i avoid that wetness?
maybe after i let the pizza out and she's hot i am not supposed to put it on steel plate?
i am draining all the fluid that i can from the sauce before i dress the pizza so i dont think its that.
real bummer that the pizza was destroyed, but she was tasty also like that.
i changed the cheeze in the pie dressing and bought cheder and mozzarela,
and wanted to ask what is best cheeze or combination of cheeze that you think is the tastiest for pizza?