I made another large doughball tonight,Intended size is for two 14 inch doughballs.With the bread machine being so small,this is a pretty big doughball!
One half of the doughball after kneading in the bread machine,went into the fridge for a final cold rise for 1-2 days MAX,and the other half,I let it rise for 2 hours in the bowl,covered,at room temps.This time,I was not out to make the fastest pizza I could,but I wanted to see what would happen,if I gave the doughball some time to rise after it was done kneading and not use it right away.
I also wanted to see if this typical recipe I make at times,can even qualify as an emergency dough,if let out to rise at kitchen room temps for a certain time.It sure did in the end!!
The dough that I let rise for 2 hours,really exceeded my expectations.I was able to open and stretch it just as easily as any other dough ball that I made before.It was actually a bit extensible on its own,to where when I was shaping it,it could have easily made a very thin 16 inch pizza.
FYI,My large super peel,I marked circles on the cloth using pizza screens as a template,so I know what size Im at and how much I can go.
Since I was using a dough that did not ferment very long,I decided to cook the pizza to a longer timed,7 minutes,on the stone,no broiler.I love them well done anyways.It was a very well done pie,and it was fantastic.It had very little flop on the front and very crispy.I loved the char and crunch.
Here where it got interesting.I only ate a slice...After about 30 minutes or so of sitting on the screen,the slices sitting there is now stiffer.There is zero flop.I even flipped a slice upside down and same thing!Most pizzas I have made would get softer after sitting! Do longer cook times cause this?
Never seen this happen before either.I took some pics to show a little bit of that as well.Thanks for reading.