I was back at the Lucky Penny this week for another pizza consultation. They have made a lot of changes since I was there last. The space looks great with the open kitchen, the flat screen TVs, and my favorite, the bar that is covered end-to-end with a layer of pennies. They should be opening up in the next month; if you live near Hiawatha check this place out.
This visit was all about the dough. The kitchen manager and I went through the recipe again, and we portioned the dough to different weights to see which weights worked best for the style of pizza they will offer. We compared hand-tossing to rolling the dough and discussed how to control your rise time by varying the quantity of yeast, in addition to the importance of beginning with a biga.
Once we had reviewed the ideal placement of the embers and fired up the oven to 775 degrees, we were ready to bake. When we were done, we had ten different pizzas to compare. It was a lot of fun for a pizza nerd like me, here are a few pictures from the day: