Hello Fellow Pizzamakers!
I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.
I followed Jeff's method pretty faithfully, but used a preferment (as per Tony G's poolish) instead of sourdough (I tried sourdough briefly but found it too much trouble). I now follow Tony's Neapolitan dough procedure fairly faithfully too, but use a higher salt content (3.5%), as I have a slightly salty tooth. I always autolyse for a minimum of 30 mins, sometimes more.
I have a couple of quick questions.
Tony's procedure calls for a 20 minute rest after hand-kneading. My mass of dough rests covered on a marble board and is quite sticky when you try to pick it up. Essentially, I need to reshape it and sprinkle a little flour on it to make it manageable before weighing and dividing into balls. Does this reshaping in any way damage the end-product?
Jeff V. advises a 10 minute rest at room temperature before refrigerating, which is something I continue to do. Is that OK? Or is it best to refrigerate the balls immediately?
Finally, as I also have a sweet tooth, I add a little sugar to my tomato sauce, as well as the customary salt. I make the sauce about 16 hours before first use. I read somewhere on the www.pizza.it forum that sugaring causes the sauce to ferment; in support of that, I've found that a sauce sugared too far in advance turns out quite tasteless.
What opinion do other forum members have on adding sugar to tomato sauce? #justcurious
Greetings from Belfast, N. Ireland.