We had so much fun using the boli dough for pizza, I decided to try it again. This time, we were in a bit of a hurry, so I thought I would try to bake the dough right out of the mixer (last time I only allowed it to rise for an hour and it was great).

This dough continues to impress me each time I work with it! I decided to play off of the New York texture the dough had last time and hand toss it rather than stretch it. This gives the pizza the famous thin tip tapering to a thick crust edge that NY pizza is known for. To my delight, the dough was wonderful to toss! I felt like a professional pizza maker as that thing flew into the air getting larger with each spin. I stopped as I began to see light through the center and I could see a consistent thickness around the pie.

Nothing was special about the pizza – just some Neapolitan sauce, cheese and pepperoni. I threw it in the oven at 480 degrees for about 8 minutes.

When the pizza came out, it looked wonderful. In general it tasted very good as well, but I learned something. The unrised dough had not risen much during baking at all. This gave the pizza a very chewy bite, almost doughy. The center was droopy and thin. I’ve had a lot of pizza like this in central Pennsylvania and though it was acceptable (no leftovers), it was nowhere near as satisfying as the last batch.

I am going to try this one more time to make sure that it was the rise that made the difference. I love this dough and if I can perfect it, I will use it all the time. Stay tuned…