Long, Narrow and Double-sided: Working My New Pizza Pans

At the beginning of COVID and the start of social distancing/stay-at-home, I saw some unique pizza pans from Lloyd's pans on Instagram and was 'influenced' (swipe up) to buy them.  These new pans are long and skinny and hold a lot of promise for me as a home pizza maker.

I've been fine-tuning my formulations on these pans over the past 60 days and have had some success.  Still plenty of work to do - as the last time I used these I had a TERRIBLE flop - but I'm seeing some good results like these below:





I've recently started to use some of our sourdough starter in the formulation.  I've consistently used a 1.5 cup of flour as the basis for the chassis.  I've historically used ADY, but over the past few weeks, I've been using three 'scoops' of our starter and just a little bit of ADY - which...we're running low on.  When I use the starter in bread doughs, I go the whole starter --> poolish --> dough.  But, in these pizza doughs, I'm doing:  starter added to dough --> fridge for cold ferment --> counter proof in the pan.

More updates as they come - but as long as we're in social-distancing-world, I think we'll keep making pizza.

Comments

Popular posts from this blog

Lou Malnati's Salad Dressing Recipe as Published in the 60's

Tom Thayer's Italian Beef Recipe

Overwintering Disneyland Roses With Leaf Mulch - Floribunda Roses - December 2024