The Pizza Bible (Tony Gemignani) Pizza vs. My Recipes скачать в хорошем качестве

The Pizza Bible (Tony Gemignani) Pizza vs. My Recipes

I made four dough balls. One with my "stock" recipe--an overnight cold ferment, one with a two night cold ferment, one with my poolish recipe, and one using Tony G.'s recipe from the Pizza Bible (the recipe with no starter). Tony G.'s was the only recipe to use Diastatic Malt Powder (DMP), and also the only one with no sugar. The crust made from poolish tasted the same as the crust made from two night cold ferment. The only difference was in the appearance--the poolish crust had larger air bubbles and a more stringy cell structure. Both the poolish crust and the two night ferment were more flavorful than the overnight cold ferment--maybe 20% more flavor. The crust on Tony G.'s recipe had a unique "nutty" flavor, as result of the DMP. (For some reason when I used DMP the last couple times on overnight cold ferments, the "nutty" flavor didn't come out nearly as strong as it did on this two night ferment.)The crust made with Tony G.'s recipe was equally strong and crispy as the other three, although the air pockets in the rim had a slightly different appearance--they were slightly larger on average, and had more of them. I can't say that Tony G.'s crust is any better or worse than my recipes--just different--as "better" is highly subjective. But I will say the main difference was that Tony G.'s crust had a more earthy, nutty flavor (and left a slightly bitter aftertaste), whereas mine were a bit sweeter.