Author Topic: Wayne is Branching Out  (Read 4692 times)

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Offline waynesize

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Re: Wayne is Branching Out
« Reply #50 on: November 01, 2014, 11:22:44 AM »
I don't usually make emergency doughs, but I decided this morning that I needed to eat pizza tonight.  So, I made a batch of dough and will let it sit in the basement for about 7 hours. The temp is holding around 64-65 degrees in the basement. Not expecting great results, but hoping for good pizzas.  ;D


Offline waynesize

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Re: Wayne is Branching Out
« Reply #51 on: November 02, 2014, 12:12:14 PM »
The emergency dough made decent pizzas. Not the greatest I have made, but pretty good. Lacked some of the flavor that comes with longer ferments, but good for a quick dough. First is a pepperoni pie, and second is pepperoni and mushroom.

Offline Donjo911

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Re: Wayne is Branching Out
« Reply #52 on: November 06, 2014, 04:21:28 PM »
Wayne,
Great looking pizzas. Nice lift in the crumb! 
Question: It looks like there is a 'fried cheese' effect on the first pepperoni. On the second one - not as much. Do you think water leeched from the mushrooms to lessen that effect? Or, that the oven temp was higher for the first pizza than the second?  Other?  I've never really been able to nail that down consistently - except when I make a pepperoni as the only topping pizza.  Curious what you think.
Cheers,
Don
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Offline waynesize

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Re: Wayne is Branching Out
« Reply #53 on: November 07, 2014, 05:30:01 PM »
Don, I think it comes from extra toppings. I usually don't get the good cheese boil if add more than just pepperoni. So, I think we both see the same thing happening.

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #54 on: November 09, 2014, 12:43:03 PM »
  Been a bit out of my normal routine lately. But it has given the chance to try varying time frames of "emergency" dough making. This week, I did not make dough until Friday evening, planning to make pizzas on Saturday evening. I made my usual dough, and changed the ferment schedule. My normal is 40 to 45 hours in the fridge, and some time on the counter prior to making pies. This time, I let the dough balls sit for about 3 and 1/2 hours @ 66 degrees, then into the fridge for about 16 hours.
  The dough got a fast start, and was past ready when I pulled them out of the fridge. The dough handled much like my normal dough. No real issues. Did not have the taste of a longer aged dough, but it made good pies.
  First was a cheese for the little ones.

Offline waynesize

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Re: Wayne is Branching Out
« Reply #55 on: November 09, 2014, 12:45:21 PM »
Did not take pics of second pie. Third pie was a pepperoni for me.

Offline waynesize

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Re: Wayne is Branching Out
« Reply #56 on: December 14, 2014, 01:09:26 PM »
Unfortunately, I am getting more practice with "emergency" doughs. Two weeks in a row, I have made same day doughs. My basement stays around 62 degrees right now, and it seems to work well for 8 or 9 hour doughs.  Not as tasty as my cold fermented doughs, but better than most commercial pizza available in my area. And hot out of the oven is always a plus!  Here are a few pics from last night. My 13 year old is showing more interest in the kitchen, and wanted to make her own pie. I need to teach her how to stretch the dough, but she is doing okay topping. These pies were both 5 minutes with the broiler on for the last half of the bake.

Offline mkevenson

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Re: Wayne is Branching Out
« Reply #57 on: December 14, 2014, 04:13:47 PM »
Wayne, nice pies. Your basement temp is the same as my ferment box. I typically go 40-48 hrs ferment. Just need to adjust the yeast amount to the time and temp and no more need for emergency dough.

Mark
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Offline waynesize

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Re: Wayne is Branching Out
« Reply #58 on: December 14, 2014, 06:34:09 PM »
Thanks Mark. I usually make dough Wednesday or Thursday, and cold ferment until Saturday evening.  Crazy days lately, and have ended up making some quick doughs.  I need to try some 48 hour basement temp doughs. I need a scale for measuring small amounts of yeast.  Still, it has been some good practice for times that I might need to make pizzas without much planning.  ;)

Wayne


Offline Chicago Bob

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Re: Wayne is Branching Out
« Reply #59 on: December 14, 2014, 08:26:40 PM »
All of your pies are looking mighty damn fine Wayne.....great pizzamaking.  :chef:
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Offline jvp123

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Re: Wayne is Branching Out
« Reply #60 on: December 14, 2014, 08:48:12 PM »
Very nice Wayne .. I like your style!  :chef:
Jeff

Offline waynesize

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Re: Wayne is Branching Out
« Reply #61 on: December 15, 2014, 07:14:06 AM »
Thanks, Bob and Jeff.  I think I need to explore some other styles. Some of the Detroit style pizzas on here look amazing. And, I have not made a Chicago Deep Dish in a while.  Hopefully, things will settle down a bit, and I can get back into a pizza making rhythm.

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #62 on: December 28, 2014, 09:26:57 PM »
Finally made some dough that is not "emergency" dough. Put it down for a 3 day cold ferment. That makes NYE pizza night. New tradition in the making? Maybe.  That also gives me time to think ahead to next weekend. Wanting to try something different. A Sicilian or Detroit style might be in the works.

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #63 on: April 01, 2015, 09:35:54 PM »
Haven't been posting to this thread for a little while. Really pushing myself this time.  Attempting Craig's (TXCraig) Mozza dough. First time with a preferment, and first time with hydration in the 70s.  Stretch and folds are new to me as well.   Not sure how it is going to turn out, but I am giving it a try.  ;D

Wayne

Offline waynesize

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Re: Wayne is Branching Out
« Reply #64 on: April 15, 2015, 10:15:06 PM »
So, my attempt at Craig's Mozza Dough was a failure. I will give it another try later on.  Tonight, I decided to make some small tweaks to my usual dough. This is the formula:

97% AP + 3% Spelt
61% Water
2% Oil
2% Salt
0.33% IDY

Dough felt good after kneading. I could see the spelt, even though it was only 20 grams.  I could tell the hydration was lower, dropped from 63% water to 61%.

Dough was balled and put in the fridge at 9:45pm tonight, and will be used on Saturday evening.  Not expecting a huge difference than my usual, but hoping the Spelt flour will add some flavor to the dough.
« Last Edit: April 15, 2015, 10:21:45 PM by waynesize »

Online HBolte

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Re: Wayne is Branching Out
« Reply #65 on: April 17, 2015, 12:04:58 PM »
Wayne, I'm getting ready to try Craig's Mozza pie, any idea where yours went wrong?

Hans
Hans

Offline waynesize

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Re: Wayne is Branching Out
« Reply #66 on: April 19, 2015, 11:26:48 AM »
I think it went wrong with ME!  I am not so good with higher hydration levels.  The dough just never really came together for me. Was too wet and I was unable to handle it. Really couldn't even ball it.  I want to try again. I just need a little more education first.  :-\


Offline waynesize

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Re: Wayne is Branching Out
« Reply #67 on: April 19, 2015, 11:32:36 AM »
My dough with a little Spelt and a lower hydration turned out pretty good. Sorry, no pics of the pies. It was a little busy around here, and there may have been some beverages involved!  Made two pies, and they were pretty good. Stretched nicely, to 14 inches. The spelt seemed to add a little flavor, without any big change in the texture. Might up the amount next time to see if it makes any difference. Have one dough leftover, and it will become cheesy breadsticks this afternoon.

Offline David Esq.

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Re: Wayne is Branching Out
« Reply #68 on: April 19, 2015, 01:03:26 PM »

I think it went wrong with ME!  I am not so good with higher hydration levels.  The dough just never really came together for me. Was too wet and I was unable to handle it. Really couldn't even ball it.  I want to try again. I just need a little more education first.  :-\
Are you mixing by hand? If so,  make sure you give it a good 30 minutes before the first stretch and fold. Dough should be a lot easier to handle.

Offline waynesize

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Re: Wayne is Branching Out
« Reply #69 on: April 19, 2015, 03:35:11 PM »
I did the initial mix in the Kitchen Aid. Then stretch and folds per Craig's instructions. I need practice, practice, practice.  I may have measured something wrong as well. It was very wet.

Offline waynesize

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Re: Wayne is Branching Out
« Reply #70 on: April 22, 2015, 10:01:08 PM »
I liked last weeks results with a little Spelt and a lower hydration. This week, I upped the Spelt and upped the water a little too.

95% AP + 5% Spelt
62% water
2% oil
2% salt
0.33% IDY

Balled and put in the fridge until Saturday. 

Offline waynesize

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Re: Wayne is Branching Out
« Reply #71 on: May 02, 2015, 02:46:18 PM »
Having family over for pizzas tonight. Going to make up to six 14 inch pizzas. Going to be busy, so I made numbered topping lists. Orders will be taken ahead of time, and then I can get busy making pizza!

Offline Chicago Bob

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Re: Wayne is Branching Out
« Reply #72 on: May 02, 2015, 09:05:11 PM »
No shrooooms man?  8)
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Offline waynesize

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Re: Wayne is Branching Out
« Reply #73 on: May 02, 2015, 11:33:30 PM »
I should have had shrooms, but I would have been the only one eating them! I did have a pepperoni and shroom pizza a couple of days ago at a local pizza shop.  :)

Cranked out 5 pies in an hour. Not bad for a one man operation. Took a beer break, and made one more.


 

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