Re: My Journey Thus Far

Last nights pies.  2 only.  

The 310g size worked out.  The first pizza with just sauce and cheese seemed to bake the same as the 320g.  The second, I overloaded it.  Got a little carried away with the fresh mozz.  I wasn’t sure how much life it had left and used what we had.  Which was more than I used on the previous test.  It was a little too wet, but the flavor was fantastic.  I’m sticking with 310g on the next batch and trying “less is more”  We’ll see.  

Pic 1:  Formula, I doubled the poolish IDY only. 
Pic 2: The dough balls after 3hr final proof.  I LOVE the bag method.
Pics 3 – 9: First pie.  Strained, cold, tomatoes.  Frozen PSLM Mozz.
Pics 10 – 16: Second pie. Pesto base, fresh mozz, frozen prov, frozen PSLM mozz, grape tomatoes, ricotta.