This is a follow up to my last post, using the 2nd part of my dough I made on Sunday. At this point the dough had been in fridge for over 48 hours and I took it out of the fridge roughly 1/2 hour before cooking.
I used the same fresh mozzarella and the same sauce, but this time I used about 1/3 less sauce.
Here’s what the dough looked like right of the fridge.
….and right out of the oven. I went for a more circular shape to appease my critics.
Another angle. I was happy with the crust. I didn’t stretch this one out as thin, especially on the outer edge.
The “flop”.
Great chewy crust with more bubblin’ dough than I’ve had in the past.
Another shot where you can see how thin it stayed in the middle, while rising significantly on the crust.
You could say I am happy with how things are going. Am I ready for the leap to live yeast cultures???