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Rorschach Pizza
So… today’s pizza palooza was quite the experience. Lately, I’ve found my dough balls to be a little too small. My standard formulation is for a kilogram of flour at 70% hydration. You can do the math. This makes two fair size loaves of bread. Or one loaf, and two 9 inch pizzas.
With my dough remaining from yesterday’s loaf, I decided to make one large pizza. How hard is that?! And I had a new peel – just fresh out of the box from Amazon on my doorstep! Oh boy!
So, I cooked up the sauce – that’s another thing I’ve been doing lately – spread the dough, and had everything ready. Got out the new peel… oh oh.
The new peel was undersize by a good 4 inches, at least. Grabbed the large wooden peel – which doesn’t slide under dough very well, ok, at all. Managed to get the bulk of the mass into the oven with a minimum of swearing. So, in the end, I’m thinking, what does this look like?! I’m seeing the head of a Bison. Do you see it?!
Tomorrow, I try again. Smaller this time.
The sauce was great! The rest of it was a toss up… more like half calzone!
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Scissored Top Boule
And here is what that mess (described in an earlier post) turned out to be. I used a pair of inexpensive common scissors to “score” the top. It opens up the top to allow for expansion and is so much easier to do in a cast iron dutch oven.
I ran into some unexpected issues today. The dough was very sticky. I’m not terribly concerned. The loaf has a reasonable heft so I expect it’ll be just fine.
I probably picked the wrong color tablecloth for the display… lots to learn about color, I have…