Author Topic: my pies this weekend  (Read 1110 times)

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Offline esoog

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my pies this weekend
« on: October 25, 2010, 01:09:57 PM »
Ok just want to say a massive thanks you to paulpizza from uk whose videos have helped tremendously! as well as the flour he recommended which is high protein canadian flour. first pie i used was taken as a version of lehmann with 2 and 3 days fermentation.


Canadian high protein Bread Flour (100%):478.52 g  |  16.88 oz | 1.05 lbs
Water (62%):296.68 g  |  10.46 oz | 0.65 lbs
IDY (0.375%):1.79 g | 0.06 oz | 0 lbs | 0.6 tsp | 0.2 tbsp
Morton's Kosher Salt (1.75%):8.37 g | 0.3 oz | 0.02 lbs | 1.74 tsp | 0.58 tbsp
Olive Oil (1%):4.79 g | 0.17 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
Honey (1.5%):7.18 g | 0.25 oz | 0.02 lbs | 1.03 tsp | 0.34 tbsp
Total (166.625%):797.33 g | 28.12 oz | 1.76 lbs | TF = 0.09135

Single Ball:   398.66 g | 14.06 oz | 0.88 lbs




Offline esoog

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Re: my pies this weekend
« Reply #1 on: October 25, 2010, 01:16:21 PM »
the dough was hand kneaded and an electric oven was used going up tp 550F (or there roughly). Im still a newbie been at this for 3 weeks now, and this dough was super easy handling and shaping so much so it was the first time i ever tried picking it up and stretching on back of hands and forearm.

the next one was a emergency version of addicted......less easier to shape and the rise was not great but if you look at my last post on that the change in flour from 00 to this high protein one made a massive difference and the chewyness was pleasant and although it doesnt look as good as the lehmann ones it still tasted very nice indeed.

once again thank you PAUL and everyone else on this site as i continue to learn ( i got a long wayyyyy to gooo)  :chef:

PaulsPizza

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Re: my pies this weekend
« Reply #2 on: October 25, 2010, 01:48:12 PM »
Fantastic job! You are only 3weeks into it too! You are already way ahead of where I was 3weeks in.
Stick with it and keep learning from the fab people here.

I highly recommend a pizza stone too, have you managed to find one yet?

Paul

PaulsPizza

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Re: my pies this weekend
« Reply #3 on: October 25, 2010, 07:00:09 PM »
Just looking again... what cheese is that?
It looks amazing!
Cheezey does it.....

Offline esoog

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Re: my pies this weekend
« Reply #4 on: October 27, 2010, 06:57:34 PM »
no stone yet but please recommend everyone? cheese used was a mixture of 1 ball sainsburys cheap mozza and half a ball of its normal 97p. Also added two T. of shredded cheddar (i know little lame) but its works well. But the the real factor that adds the creaminess is the sauce. I use anna organic passata as the base of the sauce and it works a treat.

Offline Mick.Chicago

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Re: my pies this weekend
« Reply #5 on: October 27, 2010, 08:37:53 PM »
Hello Essog, I'm originally from the UK and know how bad the pizza can be. We do many a good thing but Pizza isn't one of them which is surprising as some of our artisan cheese's and breads are among the best in the world.

Passatta is a good, well played, make sure it's not too watery though, I don't see much Passatta in the US but remember seeing alot of it in the UK stores, there are even own brand versions which aren't too shabby.

Keep working on your pies, you'll get where you want to be.


 

pizzapan