I tested out the yeast I used in my last pizza post to see how it would be after slow-rising in the fridge for 24 hours.
I took the dough out about a half hour before I needed to use it so it could come back to room temperature.
The dough was definitely harder to work with, and it shrunk back a bit with each tug I gave it (not a good sign).
I decided to do a more traditional pizza today, just tomato sauce, mozzarella and some basil leaves at the end.
The pizza itself looked fantastic.
The crust from the day prior had more crunch to it. This was more bready, but it had a deliciously gooey factor to it. My ideal pizza crust is very crispy on the bottom but gooey just under where the cheese is. I peeled off some cheese so you could see what I'm talking about.
I suspect if I had a legitimate pizza oven, or actually went out and got some unglazed tiles to bake on, that this might be damn close to my perfect pizza.
I took the dough out about a half hour before I needed to use it so it could come back to room temperature.
The dough was definitely harder to work with, and it shrunk back a bit with each tug I gave it (not a good sign).
I decided to do a more traditional pizza today, just tomato sauce, mozzarella and some basil leaves at the end.
The pizza itself looked fantastic.
The crust from the day prior had more crunch to it. This was more bready, but it had a deliciously gooey factor to it. My ideal pizza crust is very crispy on the bottom but gooey just under where the cheese is. I peeled off some cheese so you could see what I'm talking about.
I suspect if I had a legitimate pizza oven, or actually went out and got some unglazed tiles to bake on, that this might be damn close to my perfect pizza.
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