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I made two more pizzas from the same batch of dough, only now the dough has had a three day cold ferment…  The dough balls are about 285g.

The oven set up remained the same:  An oven rack was positioned at the second from the top setting and a 1″ terracotta tile was placed on this rack.  On top of the terracotta tile, I placed a 1/2″ Baking Steel.  The oven was set to “bake” and pre-heated for 1 hour before I cooked the first pizza.

The oven hit a maximum of about 280C before cycling off again.  I have had difficulty getting the grill to turn on once the oven is up to temperature, so I had to time the cooking so that the pizza was launched onto the pizza stone as the oven cycled back on.

I pulled the pizza dough out of the refrigerator at the same time I turned on the oven, so the dough was shaped and had a final proof of about 45 minutes before I baked the first pie.  The dough was more extensible and slightly less elastic and could definitely ferment for at least one more day.

Pizza Margherita:  Fresh tomato sauce, fiore di latte, fresh basil, grated Grana Padano

Pizza Margherita: Fresh tomato sauce, fiore di latte, fresh basil, grated Grana Padano

The pizza was launched onto the pizza stone at the beginning of the heating cycle.  The pizza baked for approximately 6 minutes with the oven set to “bake” and the temperature set to the maximum setting.  The pizza was turned half way through cooking.  Good oven spring on the cornicione.  Only light browning in spots on the crust – probably because I have not been able to get the grill to turn on to preheat the stone prior to launching the pizza.

Pizza con Pepperoni e Blue Cheese:  Fresh tomato sauce, fiore di latte, blue cheese, pepperoni, red onion

Pizza con Pepperoni e Blue Cheese: Fresh tomato sauce, fiore di latte, blue cheese, pepperoni, red onion

The pizza was launched onto the pizza stone at the beginning of the heating cycle.  The pizza baked for approximately 6 minutes with the oven set to “bake” and the temperature set to the maximum setting.  The pizza was turned halfway through cooking.  Good oven spring on the cornicione.  Only light browning in spots on the crust.

Cornicione

Cornicione

These pizzas had great oven spring.  The cornicione had decent colouring and a wonderful soft, chewy texture.

This pizza dough fermented very nicely over three days and could have easily fermented for four or possibly 5 days.

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