Beautifully described! well said.
I read many posts on this forum to further expand my pizza making
skills and experience really is the best teacher but with the help
of all on this forum we can expedite that process by sharing knowledge.
This is precisely what is happening to me in my pizza kitchen. I am finding out as you
mention that each condition like in a laboratory is unique unto itself
and the parameters and ingidents also decitate the out come. So for the
newer pizza makers out there my belief is not to experiment until you can
create a consistancy from pie to pie. I beleive that will help the operator
understand his parameters and the feel of the dough making and the
reaction of the dough after its created. Consistancy takes repetition and
using exact parameters has been key to my learning curve.
The observation of the post cycle will educate the operator to when is the best
time to use the dough for making pizza by his expereince through repetition.
I know in the kneading process i no longer dont make the dough I feel the dough the
process has in some ways become more art form to me than scientific.
In my process i am using a bread machine and had to learn to use it
with great ability. I have manipulated my bread machine to the point where I
know exactly what it does every time and thats a good thing because
of the consistancy factor. The only variable is me!! The machine now every time
will act the same. My cover is alway left open to let heat escape because on
my machine has a 15min warm up cycle which i by pass by letting the machine
run with nothing in it at 13 min i pour water in the machine and then add
salt, olive oil and then as soon as the machine start to knead at slow speed i add
2/3 part flour slowly then i add in the IDY which in my case is a small amount
.25 % of the total volume of flour i usually make 10 oz of flour and 6 oz of water
60% hydration than after all is mixed together usually this takes 2 min i shut
the machine and let it rest for 15 min at that point since there is a 15 warm up
(because i shut the machine down) so after the 15 min rest the machine gets
turned on for the 15 warm up with the cover always open this will keep the
mix from getting warm and with a total rest period of 30min the machine starts
again and i add the remainder of the flour very slowly until i feel that the dough is
where it should be. That may mean not using all the flour or if need be i keep
a little flour on the side in case i have to add a pinch or so more.
After its done i place in a lighty oiled bowl and let sit on the counter for 20min
then it goes into a plastic bag for slow cold rise 24 to 36 hours for
use. Usually i make the dough friday nite and make pizza sunday for lunch time.
I also have found that keeping the motz cheese in the fridge cold before using
is better than at room temp. The cheese takes longer to melt and that is
a good thing because with other attemps using room temp cheese the cheese
melts to quick and the pie has to still cook longer.
As mentioned in a previous post my good results because of consistancy are becoming
extemely noticable and i wish that i had a digital camera to post the pics.
I would love to share my product with the forum and my only reason to share
my findings is to pay back this fine community of people so that a new person
can be helped by any info just as i have been helped!