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Pizza again!

SmokinGuitarPlayer
SmokinGuitarPlayer Posts: 698
edited November -1 in EggHead Forum
OK.. .Jan 4, 2011 Pizza experiments at our store... all pies were 50/50 Caputo , 60% hydration, oil, no sugar, baked at between 650 and 700 as I usually do.

Note ..these doughballs were over 5 days old and when I opened up the doughmate boxes, the balls were flat , spread out, had huge bubbles and appeared to be completely fermented-out. When I took them from the boxes to form them, they were sticky, floppy blobs. They still made very good pies and the staff and customers had another great lunch.

I also made a fresh batch of dough today , same recipe but sans the oil .. will probably bake these today if anybody is hungry.
FB/SGP


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Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 

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