It’s a BOY – let’s eat pizza
Funny thing happened this weekend… I have been working on the cell structure of my dough recently, trying to make my crust have larger voids (less like bread) around the rim. After spending some time in the forums at pizzamaking.com, I decided to try a popular version of New York Style dough based on a recipe by Tom Lehman.
The dough recipe I used was:
9 oz. Water
3/4 tsp Salt
3/4 tsp Oil
13.5 oz. Hi Gluten Flour
2.5 oz Pasta Flour (used for the semolina content)
1 Tbl Dry Egg Whites (for brown crust)
1 tsp Active Dry Yeast
I mixed the dough Thursday evening with big hopes for the upcoming weekend.
That night, I was awakened by my wife telling me that she was in labor!! We rushed to the hospital and my son, Will was born Friday evening! We were so excited that I forgot about my pizza dough until Saturday afternoon when I began despising the food in the hospital cafeteria.
I ran home for a shower and a quick meal that evening. When I threw open the door of the refrigerator, there was a beautifully risen dough ball staring at me. I decided that pizza counts as a “quick meal” so I threw it onto the counter and stretched it!
The pie was topped with pepperoni and cheese and baked at 480 degrees for 9 minutes. It looked great and tasted even better. Unfortunately, I may have thought that about any pizza at that point due to the condition of my taste buds and the lack of sleep.
The project was a failure in terms of voids. It still lacked the open irregular holes that I really want to see. My quest for large voids continues.
Also, my camera was at the hospital – here’s a lame still from my camcorder.
