Author Topic: pizza in teglia trouble shooting  (Read 259 times)

0 Members and 1 Guest are viewing this topic.

Offline mar76

  • Registered User
  • Posts: 4
  • Location: Australia
  • I Love Pizza!
pizza in teglia trouble shooting
« on: July 07, 2014, 07:54:13 PM »
Hi all,

I have been lurking on this forum for a while now and have a pizza in teglia problem that has been driving me to distraction.

I am getting large voids in the bases as per the attached pics.

The doughs are 80 per cent hydration, .7 per cent IDY, 30 per cent poolish.

I have been using either straight Divella pizza flour; Divella - semola (20 per cent) ; and Divella- semola (20 pecent) - soy (10 per cent).

After mixing in a KA using double hydration till the dough windowpanes, i cold prove for 48 hours, shape  as per
<a href="http://www.youtube.com/watch?v=FeCHO4Y3fDo" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=FeCHO4Y3fDo</a>
and bench rest till it doubles.

What should i be looking for while it cold proves? Should the dough be a mass of bubbles?

I will post more images and vids of the process to zero in on what is going wrong. Any help would be greatly appreciated.


Thanks

Pete
Cairns, Queensland, Australia


Offline parallei

  • Registered User
  • Posts: 289
Re: pizza in teglia trouble shooting
« Reply #1 on: July 07, 2014, 11:25:09 PM »
Pete,

For awhile I had a similar problem when baking boules. In bread making it's called a "Bakers Tunnel", or something like that.  I posted questions about it on The Fresh Loaf forum and received comments that the bread was under proofed, over proofed and just about anything else that could be wrong.  I finally determined that being more aggressive when doing the final forming helped to expel what was a bit to much gas.

Another possible cause I read about was inadequate gluten development.  That made some sense as the structure might not be able to hold together allowing a large gas pocket form.

When I do a higher hydration dough for an al teglia I always do stretch and folds instead of using the mixer.  You might want to try that.  I've never used an un-malted flour like 00.  Instead I (and many others) use a bread flour (malted) that is stronger than a 00.  Additionally, 0.7% IDY and 30% polish seems a bit much.  I think Gabriele Bonci recommends 0.4% IDY with an overnight in the refrigerator.

If you look at this tread http://www.pizzamaking.com/forum/index.php?topic=9989.1020 there is a lot on Bonci's methods.  You might want to give his method a try.  Also there are a number of videos if you google Gabriele Bonci .  His book is pretty fun too, though there is not much new on the doughs that wasn't discussed in the thread I linked to above.

Have fun!

Offline TXCraig1

  • Registered User
  • Posts: 11767
  • Location: Houston, TX
Re: pizza in teglia trouble shooting
« Reply #2 on: July 07, 2014, 11:39:23 PM »
I agree with Paul's comments. I use the mixer to bring it together and get it homogeneous, but I do sets of stretch-and-folds with rests in between to build gluten. Saucing before baking will probably also help hold down large bubbles and prevent them from tearing up the structure.
I love pigs. They convert vegetables into bacon.

Offline Divani

  • Registered User
  • Posts: 33
  • Location: Sao Paulo, Brasil
  • Pizza!
Re: pizza in teglia trouble shooting
« Reply #3 on: July 08, 2014, 10:48:42 AM »
Pete, when you stretch the dough do you "poke" it with the tips of your fingers, like this guy does?

https://www.youtube.com/watch?v=yfVQpEPeGfI

 I would also reduce the time the dough fermentis in the tray, if you do it that way.

Regards,
Alfredo

Offline mar76

  • Registered User
  • Posts: 4
  • Location: Australia
  • I Love Pizza!
Re: pizza in teglia trouble shooting
« Reply #4 on: July 09, 2014, 10:01:16 AM »
I'll try cutting the yeast and a couple of different flour blends.

When I form the dough I dimple it, although I think I could be a bit more aggressive.

Thanks for the tips, will keep you posted.

Cheers,

Pete.

Offline mar76

  • Registered User
  • Posts: 4
  • Location: Australia
  • I Love Pizza!
Re: pizza in teglia trouble shooting
« Reply #5 on: Yesterday at 08:59:01 PM »
I finally had some encouraging results thanks to the good advice found on these boards and some new flour.
I used Caputo Rinforzata and dropped the yeast to .4 per cent, cold proved for 24 hours.
Thanks for the help guys. Next effort is to tweak a blend with Semola and soy.

Offline giulio.fabris

  • Registered User
  • Posts: 68
Re: pizza in teglia trouble shooting
« Reply #6 on: Today at 01:20:07 AM »
Well done.