Fire em' up or throw them out?

[hoovarmin]

Per the Forkish pizza book I took my pizza starter out of the fridge and mixed 50 g of it with 100 degree water last night and let it sit at room temp overnight. Mixed it with dough this morning and 3.5 hrs later shaped into these dough balls. Previous pizza's made with a poolish or a biga had big beautiful gas bubbles. These do not, and look more like rubber. I'm thinking that I should have fed the starter in the morning before using it. Anyway, would you cook them, or throw them out and start over?

[hoovarmin]

PS. These have been sitting out, covered, for about an hour since shaping them.

[Richard Chrz]

I would not throw them out. There is always an opportunity to experiment with them and learn from the bake.

[RonB]

I'd shape one as a boule or batard and see how it bakes up. Even if it doesn't rise well, it should taste great.

[smokin fool]

Give it a try as a Focaccia, like a pizza but thicker more beardier.
Less cheese and sauce but still very passable

[IowaGirl]

I second the idea to make the dough into focaccia. That's worked well for me when my dough has been unexpectedly "lazy".

[rickgregory]

There are bubbles on at least the top one, though. I don't think huge bubbles are necessary or even really desirable.

Why would you throw them out? I don't get that thinking.

[pkadare]

Poke them with your finger. If the dough doesn't come back, they are under proved, if it comes back quickly and completely it is over proved but if it comes back partially, it is fine. I'd cook then regardless. I have the Forkish book but haven't read it yet so I don't know what style of pizza you're going for here.

[HawkerXP]

Yeah, yeah! Like he said. Stick a finger in it!

[MBMorgan]

Don't worry about it ... just cook them. Worst case is that you'll have a really tasty thinner-than-you-expected crust pizza. Whatever happens, just take credit for it, sit back ... and enjoy being the pizza hero ...

[hoovarmin]

Sounds like that's gonna be the plan

[Greygoose]

If it’s looks like it would be edible, cook it,,,,
if it doesn’t look edible, cook it anyway and find out,,,,

[RickyBobby]

What was the result?! I would have voted to cook them regardless. Hope they were amazing!!!!

[hoovarmin]

RickyBobby So as MBMorgan predicted, they were thin with a cracker-like crust. Even though it was a fail, there weren't any leftovers. I made one with parm and mozzarella only for the 3 little kids (my favorite one, actually), one with pesto, chicken, roasted red pepper, and spinach, and one with the same ingredients except pepperoni instead of chicken.

[Richard Chrz]

" Even though it was a fail, there weren't any leftovers"

No leftovers indicate not a fail! You can do everything the same every time, and the dough will do what it wants. My guess in a year or heck maybe sooner, you will find what parts of the process work for you, and which parts you would like to change, and you will create your very own dough, that you will know how to read to have consistency.

[hoovarmin]

Richard Chrz thanks for the encouragement. Right now it is all slow going, having to keep the text at hand while I work on it and learning from mistakes and successes. Honestly, I think we learn more from our mistakes than when we succeed and really don't know why. I'm sticking with this til I achieve some level of mastery.

[Richard Chrz]

Nothing wrong with having to read the text. Eventually you will look at someone’s recipe, just to look at percentages of hydration, and you will build your own fermentation schedule & recipes.

[FireMan]

I like this conversation. I have no idea what ya’ll are talkin about, but it sure is interestin. Prove & improve, bubbles & stickin yer finger & pizza, cool!

[Sid P]

Making Chicago style cracker thin crust is on my list of things to learn. Did it look like this?

[hoovarmin]

Quite similar. I should have taken a pic or two.