Author Topic: January 2011 Monthly Challenge: "New to You"  (Read 9050 times)

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buceriasdon

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #20 on: January 24, 2011, 09:32:34 AM »
Looks good to me! So you would use less sauce inside? I had considered making some mini-calzones myself for appetizers and still will try them for another time. What did you use for stuffing?
DOn


Nothing new or creative here, but I've never made a calzone before.  Well, there has been one or two "accidental calozone".  They didn't turn out too well.  If I make them again, I'll cut back on the HR and loose the sauce on the inside.  Anyway...


Offline Lespaul20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #21 on: January 24, 2011, 09:03:44 PM »
Here is my something new. I bought some Caputo 00 to use with my new oven mod. Using a borrowed IR thermometer I know my oven can now get over 750 which is the max for the thermometer.

I used a recipe that I found. 65% hydration, 24 hours in the fridge. Sauce was 6-in-1s slightly drained with a little pre-made pizza sauce seasoning. Mozz was the only cryopak mozz I could find in our grocery store.

Tasted good but as you can see the top could have used a little more time. The bottom was getting a little charred for what we like so I pulled it. Was in for 90 seconds.

parallei

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #22 on: January 24, 2011, 10:37:54 PM »
Don,

Concerning the Calzone:  If I do this again, I'd take to heart some other folks' advice and not put sauce inside.  I used 6-1 (without draining) and it made the tops soggy.  Filling for these two 8-inch dia. skins included: 6 oz whole milk ricotta blended with 3 oz shreded whole milk mozz, 1 egg yolk some oregano and S & P.  Both had sauted fresh mushrooms (oil and OO) with a bit of thyme.  I blotted most of the moisture out of the mushrooms, so I'm blaming the sogginess on the sauce.  One had Italain sausge that I'd pre-cooked.

Thanks for the "Looks good" :D

Paul

Offline DKM

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #23 on: January 27, 2011, 07:18:06 PM »
Parallei, they did have a good "look" so I hope you try again (and post more pictures).


Lespaul20, I tend to have the same problem of a light top and done underside.
I'm on too many of these boards

Offline plev20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #24 on: January 30, 2011, 01:33:01 PM »
My first post! New for me is Sicilian style pizza. I make my by taking my normal 50/50 "00" and Mondocko bread flour pizza dough, cold rise for 2 days. Roll out the dough into a square and put it in a oiled pan. Then cover and room temp rise for 24 hours. oil and par bake before topping. Bakes for around 13 to 15 min in deck oven aaaand enjoy!
« Last Edit: January 30, 2011, 01:38:32 PM by plev20 »

Online Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #25 on: January 30, 2011, 07:48:59 PM »
plev20,

Welcome aboard. That is a fine looking pizza.

I think our members would like to see your dough formulation if you don't mind posting same.

Peter

Offline plev20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #26 on: January 31, 2011, 02:28:53 PM »

100%  50/50 cuputo / mondocko
60% water  75 to 77 degrees in mild winter
3% salt
1.5%1.5 olive oil
.60% yeast

I'm kinda new to bakers percentages so heres my true weight incase I did something wrong. ???

27lb cuputo
25lb mondocko
31lb water
1.50lb salt
.30lb yeast
.80lb oil

Online Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #27 on: January 31, 2011, 04:16:13 PM »
plev20,

Thank you for posting your recipe. Is the yeast compressed (cake/fresh/wet) yeast, or a dry form of yeast? And what is the size of your pan and how much dough do you need to make the pizza you showed in the photo?

Peter

Offline plev20

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #28 on: January 31, 2011, 08:31:59 PM »
Hey Peter, I use SAF instant yeast. The finished dough weight is 2.25lb and the pan is 15x15.

Online Pete-zza

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Re: January 2011 Monthly Challenge: "New to You"
« Reply #29 on: January 31, 2011, 09:08:58 PM »
plev20,

Thank you very much. I ran your numbers through the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html and got the following:

Flour Blend* (100%):
Water (59.6154%):
IDY (0.57692%):
Salt (2.8846%):
Olive Oil (1.53846%):
Total (164.61538%):
23587.2 g  |  832 oz | 52 lbs
14061.6 g  |  496 oz | 31 lbs
136.08 g | 4.8 oz | 0.3 lbs | 15.06 tbsp | 0.94 cups
680.4 g | 24 oz | 1.5 lbs | 40.63 tbsp | 2.54 cups
362.88 g | 12.8 oz | 0.8 lbs | 26.88 tbsp | 1.68 cups
38828.16 g | 1369.6 oz | 85.6 lbs | TF = N/A
*The Flour Blend comprises 27 lb. Caputo 00 Pizzeria flour and 25 lb. Pendleton Mondako pizza flour, in a ratio of 51.92/48.08

Based on a dough ball weight of 2.25 lb. and a 15" x 15" pan size, the corresponding thickness factor = 2.25 x 16/15 x 15 = 0.16. That means a single dough ball would look like this:

Flour Blend* (100%):
Water (59.6154%):
IDY (0.57692%):
Salt (2.8846%):
Olive Oil (1.53846%):
Total (164.61538%):
619.99 g  |  21.87 oz | 1.37 lbs
369.61 g  |  13.04 oz | 0.81 lbs
3.58 g | 0.13 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp
17.88 g | 0.63 oz | 0.04 lbs | 3.2 tsp | 1.07 tbsp
9.54 g | 0.34 oz | 0.02 lbs | 2.12 tsp | 0.71 tbsp
1020.6 g | 36 oz | 2.25 lbs | TF = N/A
*The Flour Blend comprises 321.9g/11.35oz Caputo 00 Pizzeria flour and 298.09g/10.52oz Pendleton Mondako pizza flour

Peter