Author Topic: Need expert help  (Read 12939 times)

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scott123

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Re: Need expert help
« Reply #50 on: January 15, 2013, 07:37:59 PM »
PB, does the flour you're using list protein quantities per 100g?


Offline Pizzaboyo

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Re: Need expert help
« Reply #51 on: January 16, 2013, 04:06:39 AM »
Right how's this???

Flour (100%):
Water (58%):
IDY (.25%):
Salt (1.75%):
Oil (1%):
Sugar (2%):
Total (163%):
167.2 g  |  5.9 oz | 0.37 lbs
96.98 g  |  3.42 oz | 0.21 lbs
0.42 g | 0.01 oz | 0 lbs | 0.14 tsp | 0.05 tbsp
2.93 g | 0.1 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
1.67 g | 0.06 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
3.34 g | 0.12 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
272.54 g | 9.61 oz | 0.6 lbs | TF = 0.085

Scott,I'll have an answer to your "flour protein" later on.
Question. I refrigerate the dough and then let it come to room temp for a few hours before use, when I take it from the bowl do I knead it again or just shape it and use it? Sometimes I knead a bit, ball it and leave to rise again for a while and then shape. Sometimes I shape it and leave it under a towel for 15min or so to rise a bit again while I get the other ingredients ready but it seems to get wetter/stickier  I know I've said "sometimes"  lot so it's obvious there's no consistency.(told you I was a novice  :-[)
« Last Edit: January 16, 2013, 04:33:40 AM by Pizzaboyo »
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #52 on: January 16, 2013, 10:17:30 AM »
Kneading just before use usually turns it into a rubber band PB. When you try to stretch the dough it will keep springing back big time. Just put on the counter in the container you had it in coming from the fridge and leave it the h e double hockey sticks alone or you're gonna have a hockey puck on your hands man. :)
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #53 on: January 16, 2013, 10:59:50 AM »
Loud and clear CB, step away from the dough  ;D
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #54 on: January 16, 2013, 11:18:00 AM »
Good noobie..... :-D
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #55 on: January 17, 2013, 04:47:48 AM »
Good noobie..... :-D
You are the master I've come to school  ;D (name that song)
Scott,the flour packet tells me is there's Wheat flour,vital wheat gluten,calcium carbonate and alpha-amylase and there's 11g of protein per 100g.
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

scott123

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Re: Need expert help
« Reply #56 on: January 17, 2013, 07:22:16 AM »
PB, you can use up what's left, but that's the last time you're using that flour.

Foul tasting vital wheat gluten AND it only clocks in at a paltry 11%? They've got a lot of nerve selling that stuff.

In Ireland, you have one advantage that we don't, our nutritional labels work with small quantities and round the numbers, so they're useless for gauging protein levels.  With your 100g serving label, you can gauge the protein far better.

Start looking, in multiple markets, for any flour that references 'strong' or 'Canadian' or both.  Your goal should be either 12, 13 or 14g of protein per 100g.  The ingredients should NOT list vital wheat gluten.

Offline Pizzaboyo

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Re: Need expert help
« Reply #57 on: January 17, 2013, 11:06:54 AM »
Man this is getting complicated,that flour is listed as strong bread flour and comes from the biggest supplier in Ireland and a household name for centuries  ::) http://www.odlums.ie/index.php?page=know-your-flours I think I can get this which has 12.5g of protein http://www.dovesfarm.co.uk/flour-and-ingredients/organic-flour/organic-strong-white-bread-flour-x-15kg/ but that's the limit, no wonder we live on spuds 'n cabbage  :-[
« Last Edit: January 17, 2013, 11:08:27 AM by Pizzaboyo »
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #58 on: January 17, 2013, 11:58:36 AM »
Man this is getting complicated,that flour is listed as strong bread flour and comes from the biggest supplier in Ireland and a household name for centuries  ::) http://www.odlums.ie/index.php?page=know-your-flours I think I can get this which has 12.5g of protein http://www.dovesfarm.co.uk/flour-and-ingredients/organic-flour/organic-strong-white-bread-flour-x-15kg/ but that's the limit, no wonder we live on spuds 'n cabbage  :-[
Oh this is just the tip of the iceburg mate....it get's much more totally scrummy!  ;D
"Care Free Highway...let me slip away on you"


Offline Pizzaboyo

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Re: Need expert help
« Reply #59 on: January 17, 2013, 12:25:36 PM »
Oh this is just the tip of the iceburg mate....it get's much more totally scrummy!  ;D
BUT I'm in over my head since page one  :-\
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline mkevenson

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Re: Need expert help
« Reply #60 on: January 17, 2013, 01:07:11 PM »
BUT I'm in over my head since page one  :-\

I've heard snorkels help!

The Organic bread flour looks like it would be my choice from what you have shown.
How about potato flour? ;D

Mark
"Gettin' better all the time" Beatles

Offline Pizzaboyo

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Re: Need expert help
« Reply #61 on: January 17, 2013, 01:35:17 PM »
I've heard snorkels help!

The Organic bread flour looks like it would be my choice from what you have shown.
How about potato flour? ;D

Mark
Not another joker laughing at me  :o
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #62 on: January 17, 2013, 01:40:32 PM »
PB,
Please understand, we all only laugh with each other here... ;)
Here's a 'lil place you might like to check out while wearing your new snorkel gear!  ;D
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #63 on: January 17, 2013, 01:55:24 PM »
I'm still trying to get the hang of McDonald's driver through  ::)
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #64 on: January 17, 2013, 02:01:51 PM »
You're gonna get yourself arrested dude...stay away from there an jus....I don't know..hang here and make some pizza's man!  :chef:
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #65 on: January 17, 2013, 02:06:10 PM »
You're gonna get yourself arrested dude...stay away from there an jus....I don't know..hang here and make some pizza's man!  :chef:
Sounds like a plan buddy, jut don't get tooooooooooo technical  ::)
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #66 on: January 17, 2013, 02:12:27 PM »
Not a problem(check my monikers ;))
Just don't let Peter catch ya talk'in like that young man!  :-D
"Care Free Highway...let me slip away on you"


scott123

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Re: Need expert help
« Reply #67 on: January 17, 2013, 10:25:40 PM »
I think I can get this which has 12.5g of protein http://www.dovesfarm.co.uk/flour-and-ingredients/organic-flour/organic-strong-white-bread-flour-x-15kg/

I'd like to see you avoiding spending the extra money on organic flour, but, as far as specs go, that's the winner. You may want to push the fermentation times a bit longer (3, maybe 4 days) because it contains no malted barley or any other kind of enzyme supplementation, but, other than that, it should perform considerably better than the Odlums.
« Last Edit: January 17, 2013, 11:10:21 PM by scott123 »

Offline Pizzaboyo

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Re: Need expert help
« Reply #68 on: January 18, 2013, 06:14:00 AM »
Cheers Scott, you get what you pay for eh! I'll get the organic and give it a spin.
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Pizzaboyo

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Re: Need expert help
« Reply #69 on: January 18, 2013, 12:56:50 PM »
PB,
The passata looks like it would be perfect for the type of pizza you made above. Can you get the La Rustica style of passata? Either one will probably be great.
 How much is a tin of the D.O.P.'s over there....what size can.
1.79 for a 400g can CB. Gonna give the passata a run tonight, any suggestions how to prepare it??
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline Chicago Bob

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Re: Need expert help
« Reply #70 on: January 18, 2013, 01:40:47 PM »
1.79 for a 400g can CB. Gonna give the passata a run tonight, any suggestions how to prepare it??
Yes I have....would you like the quick an dirty method or do you want to measure it and be able to repeat it? Strike that- quick way for now to see if you even like it or needs adjusting.
Many of us here are minimalists when it comes to sauce but if you do a search you can also find a few people that work with some elaborate spice concoctions. For the type of pizza you are making here is what I use....salt, pepper,dried oregano. That's it. Once your skin is stretched out and you've applied your sauce add theses 3 spices by pinching through your fingers as you dust all around the surface of the sauce. Amount? I always tell folks that it's akin to topping a baked potato...pinch/shake the spices on like that and we'll see how it tastes.
One thing though, with not knowing your passata product you are using I would suggest you taste it first (straight out of the can) and check for it's sweetness level.Might need a big pinch or 2 of sugar to bring it up to your liking. If you're using the Cirio brand, they're from Italy and just might be nice and sweet straight away. I'm interested in how they turn out for you...good luck an have fun PB.
Bob
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #71 on: January 18, 2013, 01:45:43 PM »
Right so, the scene is set, stone in grill on, new dough made, new sauce to try, camera ready, guinness poured and Coco Montoya playing loudly. I feel a good night coming on  :chef:
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline SquirrelFlight

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Re: Need expert help
« Reply #72 on: January 18, 2013, 02:00:40 PM »
guinness poured

Sounds like you're ready to me!   ;D

Offline Chicago Bob

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Re: Need expert help
« Reply #73 on: January 18, 2013, 02:08:42 PM »
Break a leg PB!!  :chef:
"Care Free Highway...let me slip away on you"

Offline Pizzaboyo

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Re: Need expert help
« Reply #74 on: January 19, 2013, 06:56:56 AM »
I think I've done it  :chef: dough recipe used is the one posted in reply 51 with one modification 100g strong white flour +67g semolina (no idea why), sauce was excellent (passata, cheers CB) 6min was the cook time but probably would of been ok at 5. The dough was light soft and all round beautiful on the inside and crispy on the out. Tonight's is all organic flour with 12.5g protein so we'll see how it goes. Stone was 4'' from the grill so maybe it could be lowered a bit? The overspill and crease is due to the pizza deciding to cling to the peel just as it was being slipped onto the stone  ::) The toppings dont look great in the pic but tasted great, buffalo mozz homemade sausage and garlic and herb cream cheese.
« Last Edit: January 19, 2013, 07:08:08 AM by Pizzaboyo »
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.


 

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