The quest for large voids continues
Now having had several failed attempts, I have decided to try another attempt at getting light airy crust with large voids in the rim. This time, I have varied the final dough temperature hoping that a longer yeast activity period would result in more air bubbles in the final crust.
I used 90 degree water in the modified Lehmann New York Style crust recipe that I have been using for my tests, rather than the normal 70 degree water.
The dough was mixed and balled, allowed to bench rise for about an hour, then placed in the refrigerator for 24 hours. When removed, the blank was stretched onto a 16 inch pizza screen and topped with my plum-tomato based neapolitan sauce, cheese, pepperoni and mushrooms. The pizza baked at 480 degrees for 9 minutes.
After examining the crust, I have decided that water temp did not affect the rim. It was still delicious, but dense and bread-like. I will have to continue my quest another day!
Here are the pics…
September 21st, 2006 at 11:22 am
Good Luck. We are in the same boat. I don’t like bread pizza dough. I like the tough chewy dough that doesn’t feel like your eating a sandwich. Still looking. My pizza stone crisps the bottom perfectly but the bread is terrible!
September 29th, 2006 at 10:55 pm
Have you found the secret to making the voids?