Re:Short Essay on Diversity in Pizza Crusts
I am always experimenting with different styles of pizzas. My friend does have a WFO, so I am lucky to be able to try some formulations out in his WFO. I also experiment in my deck oven, home oven, and BBQ grill set-up. I never knew there were so many kinds of pizzas to explore, but with each change in even one variable in a formulation, changes in each style of pizzas can be different. I could go on for a long while about the different styles of pizza from Pizzarium style, thin style, NY style, Neo-Neapolitan style, stuffed crust, Boardwalk style, American, Focaccia, Greek style/barroom style, and others. I have tried so many kinds of flours and also different flour in the same formula. My friend did an experiment last week, in baking a Reinhart Neo-Neapolitan dough in a pan on the deck. That experiment led me to also try the same idea this week. I was surprised to find out that gave me the lightest airy crust ever. The dough was left to proof in a pan for many hours. I use KASL in my regular preferment Lehmann dough for market. That formula is for a NY style pizza. I have had my share of failures, but something new is learned from each failure and success, in trying new style of pizzas.