Author Topic: my latest pizza  (Read 40464 times)

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Pizza01

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Re: my latest pizza
« Reply #200 on: January 26, 2012, 12:45:03 AM »
Yes i know! But we dont have a yard and my wife doesent let me build it in the living room... Go figure...:-)


Offline Jackie Tran

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Re: my latest pizza
« Reply #201 on: January 26, 2012, 03:16:28 AM »
Michael, your pies are look really great.  I was looking at some of your earlier pies.  The caputo flour will work very similar to the Pivetti 00 flour you used before. 

Also I have made many very good pies mixing 75% caputo 00 with 25% HG or BF.   That 13% BF you have will be fine mixing with caputo.  Bake it about 2.5-3m and you will have very good pizza.   Adjust your hydration so that the dough has the same feel and consistency as your regular dough with all BF.

Chau 

Pizza01

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Re: my latest pizza
« Reply #202 on: January 26, 2012, 01:12:54 PM »
Thank you chau.
75%caputo in my 270cl oven? I will hope it would be ok.
Well...
Now i am going to do it.

Pizza01

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Re: my latest pizza
« Reply #203 on: January 26, 2012, 05:14:26 PM »
I made tow pizzas one with75caputo and the rest bf and the other pizza 75bf and the rest caputo.
The caputo dident went  as i expected.
The feel of the dough in my hands was amazing. The skin was super easy to open, to open the israeli dough compare to that is fighting.
As for baking...
Let just say that maybe next time i will use broiler mode 5cm from the stone on the upper rack and i will get better results.
That was the first time i am positive that it will get better.
The second piiza with bf turend out better because of the broile.
« Last Edit: January 26, 2012, 05:22:24 PM by msheetrit »

Pizza01

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Re: my latest pizza
« Reply #204 on: January 27, 2012, 07:02:37 PM »
Here is the 75% bf baked under the broiler as shwon in the photo above.

Pizza01

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Re: my latest pizza
« Reply #205 on: January 30, 2012, 05:41:54 PM »
second round for the 75% caputo/ 25%bf with 13.5% proteins.
I made batch for 24 room temp rise with 0.1% cy
59% hydration, 2.5%salt, 1%sugar and 1tbs o.oil.
tomarrow its goind to be under the broil. I am hoping to nail it.

Pizza01

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Re: my latest pizza
« Reply #206 on: February 01, 2012, 12:09:31 PM »
Iam very happy to say that you were very right chau.
75%caputo/25%bf made very good pizza, the pizza was very soft snd like nothing that i have seen before.
« Last Edit: February 01, 2012, 12:11:42 PM by msheetrit »

Offline Jackie Tran

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Re: my latest pizza
« Reply #207 on: February 01, 2012, 12:19:56 PM »
Michael I'm glad to hear that your pizza turned out well and that you were happy with it.  Did you happen to time your bake or do you know the temp of the stone when it was loaded?

Can you describe the differences in texture of this pizza versus your regular pizza? Did you like this one more so, or was it good but in a different way from your normal pizza?

Chau
« Last Edit: February 01, 2012, 02:33:38 PM by Jackie Tran »

Pizza01

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Re: my latest pizza
« Reply #208 on: February 01, 2012, 12:40:46 PM »
I did not time the bake this time iwill do it next time but it was 3 minutes or so.
The stone was preheated 90 minutes at the max temp 270 cl deg, then i turned on the broil and the stone was about 9cm from it on the upper oven rack.
i dont have ir termometer yet but my guess is 350cl deg+the broil this combing with the setup of the oven gave the pizza for my opinion the max heat that this oven can give.

I would describe the differences in the texture as soft, fresh, foldeble pizza. it felt like the best dough i ever felt in my mouth cheoy but st the right amount on my hands it sat like a blanket!
the taste was clean, the dough stay soft even after hour and that doesent happen with the regular.
When i opened the skin it was so easy! it dident shrinked at all!
It tasted like places i never been before chau :-)


Offline Jackie Tran

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Re: my latest pizza
« Reply #209 on: February 01, 2012, 02:41:17 PM »
Very nice work Michael.  That is how caputo is suppose to be when it is done right.  This is another example of baking caputo in the 3 minute range without toughness.  Do me a favor.  Next time you make pizza, do 2 batches.  1) do your 75/25 00/BF and 2) do one with 100% caputo 00.   

Of course you have to adjust your hydration down around 1-2% points, but also try to match the dough consistency.  Keep the same workflow and just do it be feel.  I'm interested to see if you can reproduce your results, which one you like better, and if the 100% caputo will remain soft.

Chau

Pizza01

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Re: my latest pizza
« Reply #210 on: February 01, 2012, 03:26:40 PM »
I will do that.
One more thing i did 24 hours room temp rise on 1 kg flour puted 1 gr cy like keste make, and because the water was warm the procces went too fast so i had to put the dough after 10 hours into the fridge. And this< i will never do again! I hate the fridge thing it takes amount of freshness from the final dough taste and the color is a bit numb.
I will do that and update...
Thank you :)

Pizza01

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Re: my latest pizza
« Reply #211 on: February 16, 2012, 06:03:58 PM »
well i listened to you chau and made 100% caputo pizza and it was the best texture of dough we ever ate!!! i dident knew that this exist!
i made sauce from fresh tomatows without grains or water, just the flesh of the tomatows. puted fresh garlic, salt, pepper, litle bit sugar, litle bit o. oil and cooked it.
baking time was exatly 3:51 min
so soft pizza....

Pizza01

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Re: my latest pizza
« Reply #212 on: February 16, 2012, 06:07:09 PM »
100% caputo flour
59% water
1% sugar
2.5 salt
0.5% cy
8 hours room temp rise

Pizza01

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Re: my latest pizza
« Reply #213 on: February 16, 2012, 06:20:57 PM »
here is another pie made by the same water feel in it
but only 33% caputo and the rest bf
and the result was crunchy dough but i liked the 100% caputo much more.
plus> this pizza was baked 5 minutes until it was ready.

Offline norma427

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Re: my latest pizza
« Reply #214 on: February 16, 2012, 07:09:50 PM »
Michael,

Wow, what a wonderful looking Caputo pizza!  :) Great job!  :chef:

Norma

Offline dmcavanagh

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Re: my latest pizza
« Reply #215 on: February 16, 2012, 07:34:37 PM »
Nice pizza @Pizza01. I just recently bought my first ever bag of "00" flour, not Caputo but similar. I will have to give a similar pizza a try. Hope it tasted as good as it looks. 8)
Rest In Peace - November 1, 2014

Offline TXCraig1

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Re: my latest pizza
« Reply #216 on: February 16, 2012, 07:54:04 PM »
Pro-level pies there Michael! Very nice.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Jackie Tran

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Re: my latest pizza
« Reply #217 on: February 16, 2012, 11:37:14 PM »
well i listened to you chau and made 100% caputo pizza and it was the best texture of dough we ever ate!!!
baking time was exatly 3:51 min
so soft pizza....

Micheal I'm glad you like the pizza but are you absolutely 100% sure it was 100% caputo baked in the home oven for almost 4min?  And you still got a soft crumb?  And this was the softest crust you have ever made with any flour right?  This is hard to swallow (pun intended) as you know this is an impossibility right?  It's just not possible Michael because that is what all the experts keep saying.  That caputo gets tough beyond a 60-90sec bake.  You are either smoking too much oregano or you are high on your own pizza.   ::)

Michael, of course I am just joking around.  Thanks for doing the test, posting your results, and confirming my own findings.  Just in case others may want to try and verify this for themselves, would you mind posting up your dough method and fermentation times and temps?   Did you happen to take the temp of the stone prior to loading the pizza?

Chau

« Last Edit: February 17, 2012, 02:35:15 AM by Jackie Tran »

Pizza01

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Re: my latest pizza
« Reply #218 on: February 18, 2012, 08:18:18 AM »
Chau
Maybe the caputo pizza in wfo that baked in 90 min is softer then mine, but this one was the softest i ever ate. Dont forget that in israel we dont have napolitan pizza and we dont have great pizza at all. For my opinion and to my friends and family the pizza that i make is the best they ever ate.
Most of the pizza here made from local flour and the result as for softness of the crust are far from word soft.
I am sure that pizza made from caputo in higher heat can achive greater pizza.
I am going to stick on the caputo my friend.
As for the stone i dont have ir so i dont know the temp.
I preheated the stone on the 20cl which is the highest temp in my oven for 90 min then i understand the timing of the termostat of the broil, i notice that if i want the pizza to get the max heat i need to place the stone on highest oven rack this way the broil is about 7cm from the pie.
I waited to hear the click from the oven when broil start, when this happens i have one minute to red hot.
I put the pizza in the oven just when the broil is red hot!
As for the dough
100%ap caputo flour
59% mineral water
0.5% cy
0.5% sugar
2.5% sea salt
1 tea spoon olive oil
Rest five minutes
Then placing the ball in 1 minute oven that preheatd on 50cl deg for 2 hours
Then on the counter for anothe 6 hours
Thats it.

Offline Jackie Tran

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Re: my latest pizza
« Reply #219 on: February 18, 2012, 08:31:59 AM »
Michael, details please. 
Do you mix by hand or with a mixer?  How long do you mix?
Do you dump all the ingredients in or in stages?  When are you adding the oil in?
When do you divide and ball the dough?  Before or after it goes into the oven for warm fermentation.

Pizza01

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Re: my latest pizza
« Reply #220 on: February 18, 2012, 09:14:10 AM »
Ok
I put all the dry ingridiens then disolving the yeast in water then added to the mixture with the oil.
15 sec in the food proccesor on high speed.
Then five minute rest.
This time i balled it right a way and placed it cover in the oven.
The oven was preheated one minute on 50 cl deg then turned off after tow hour took it out to room temp which is 20 cl deg to another six. then to baking.

Pizza01

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Re: my latest pizza
« Reply #221 on: February 18, 2012, 09:15:33 AM »
Michael,

Wow, what a wonderful looking Caputo pizza!  :) Great job!  :chef:

Norma
thank you as always for your good words norma.

Pizza01

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Re: my latest pizza
« Reply #222 on: February 18, 2012, 09:24:02 AM »
Nice pizza @Pizza01. I just recently bought my first ever bag of "00" flour, not Caputo but similar. I will have to give a similar pizza a try. Hope it tasted as good as it looks. 8)
it tasted great after somthing like 200 pizzamy wife said wow this time you suprised me, like i said we dont have italian pizza in israel and we never ate one, this pizza brought us new texture and new flavour. I tried before 00 flour as you can see in past post in this thread and the result was real bad the pizza got stuck to on the stone. The caputo is really somthing amazing and the qulity is very high it doesent take much to notice that, the smell, color, behavier of the dough it opened to me new world. I dont know about the flour that you have out therr but here i feel like i fighted the flour to manage good pizza with local flour. To open the skin is very hard and the capotu take five seconds and it open by the wheigh of its self.
I love it:)

Pizza01

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Re: my latest pizza
« Reply #223 on: February 18, 2012, 09:25:14 AM »
Pro-level pies there Michael! Very nice.

Craig
thank you very much dear craig. :)

Offline Jackie Tran

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Re: my latest pizza
« Reply #224 on: February 18, 2012, 10:04:25 AM »
Chau
Maybe the caputo pizza in wfo that baked in 90 min is softer then mine, but this one was the softest i ever ate. Dont forget that in israel we dont have napolitan pizza and we dont have great pizza at all. For my opinion and to my friends and family the pizza that i make is the best they ever ate.
Most of the pizza here made from local flour and the result as for softness of the crust are far from word soft.
I am sure that pizza made from caputo in higher heat can achive greater pizza.
I am going to stick on the caputo my friend.
As for the stone i dont have ir so i dont know the temp.
I preheated the stone on the 20cl which is the highest temp in my oven for 90 min then i understand the timing of the termostat of the broil, i notice that if i want the pizza to get the max heat i need to place the stone on highest oven rack this way the broil is about 7cm from the pie.
I waited to hear the click from the oven when broil start, when this happens i have one minute to red hot.
I put the pizza in the oven just when the broil is red hot!
As for the dough
100%ap caputo flour
59% mineral water  

Michael if you can clarify what is "ap" caputo flour?

Also did your pizza baked for almost 4min with the broiler running the whole time? And it's only 7cm from the pie?  Something doesn't add up.  I would think the pizza would burn after just 1 min.  The broiler must be cycling on and off.

Also I am a bit surprise that your hydration is only 59% for a 12 HR dough.  It must be really humid where you are at?

The wfo can make a better caputo pizza in 60-90 but not necessarily.  There is nothing magical about a wfo except the heat is higher and more evenly distributed.  You can have the best wfo in the world, but if you don't know how to make the dough, the pizza can still be tough in a 60 sec bake.

Just as if you make the dough properly, it can also be soft in a 3min bake.  People that are getting tough results in a wfo at 2-3 min, it is because their dough is made for a 60 sec bake not longer.  I have also gotten tough results with lnger baking times too, but if you make adjustments to the dough, you can get similar results in a longer bake.  I never claim what is better, only that caputo pizza baked in the 3min realm doesn't necessarily always produce tough results, as you have seen for yourself.  It just depends on the dough and how it is made and fermented.

Don't be fooled Michael, your pizza is probably just as good if not better than many places with WFOs.  WFO's only shine if you know how to 1) use them and 2) have a good dough.

But the really sad thing is that most members here will continue making these claims, never stopping to do the test or learn something new.  This is why it takes ppl so long to learn pizza.  Why learn something new if you already know right?  Just because your pizza is tough at 2min bake time doesn't mean you can't make an adjustment to the dough to make it soft at 2 min or 5 min.
« Last Edit: February 18, 2012, 02:31:16 PM by Jackie Tran »


 

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