It was a good day for another tray pizza experiment. Today I wanted to see how it would effect the flavor and texture to allow the pizza to rise in the tray for an hour rather than just 30 or 40 minutes as I had done in other trials. My hope was that more voids would form and that the crust would get taller and lighter.
After mixing, rising once and then spreading it into the tray, I sprayed the top of it with olive oil to ensure that it wouldn’t dry out. Then I placed the whole tray in the oven at about 100 degrees for one hour. The dough rose, but I shouldn’t say there was a noticeable difference from other times. After topping and baking the pizza, there seemed to be even less of a difference. I suppose if I am going to get more lift out of this dough I will have to modify the ingredients. Sounds like a project for another pizza day.
We’ll keep this recipe in the experimental list for now.