Tom,
Since I really think your formulation for NY Style pizza is great and people really like the taste, I would like to try your formulation using a longer fermentation time to see how that improves the taste. I now make the dough on Monday and use it on Tuesdays. I can’t get into the market over the weekend. Do you think it would be possible to make the dough on Friday and lower the yeast? I had talked to Peter about that on pizzamaking.com. I first am going to try the All Trumps this coming week and see how that performs. Then by next Friday, I will see if I can try a four day fermentation in a test batch. Any suggestions would be appreciated.
Norma
Since I really think your formulation for NY Style pizza is great and people really like the taste, I would like to try your formulation using a longer fermentation time to see how that improves the taste. I now make the dough on Monday and use it on Tuesdays. I can’t get into the market over the weekend. Do you think it would be possible to make the dough on Friday and lower the yeast? I had talked to Peter about that on pizzamaking.com. I first am going to try the All Trumps this coming week and see how that performs. Then by next Friday, I will see if I can try a four day fermentation in a test batch. Any suggestions would be appreciated.
Norma
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