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.

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