Wow finally results
Since my last post i continued to keep on experimenting.
And happily i finally made some progress in the right direction
and wow I'm very happy with the results right now.
Along the way i learned quite a lot. As always the most info is
available in this forum but now when i re-read it i can
understand it because i experienced it myself.Flower
Every flower is unique, you have to find the right mix
between water and flour. Also the needed amount of kneading differs a bit
i think. Also the taste and structure can be different between
types and brands of flower. For testing i continuously used the same flour
to keep that factor constant. Luckily most recipes have a
water % of around 60% so this is a good starting point.
Also mentioned is to keep your dough hydrated
enough. This indeed
seems to be very important.Kneading
Kneading is very important. I do a hand knead. Reading about
mixing times, DLX mixers etc and now experience i noticed that
well kneaded dough gives better results. I (now) do a very strong hand knead
and it gives good result.Yeast
It looks like that to get a nice risen crust/rim, besides kneading and
hydratation, the amount of yeast is very important in a normal oven
environment. The pizza dough from the from the pictures (risen rim like varasano)
had risen a fair amount, there where bubbles at the bottom and the dough
also feeled airy and fluffy. When i reduced the yeast in a batch the next day
from 0.25% to 0.15 % with the same recipe and 24 hour cold fermentation
the rise was less and so was the crust. Still nice but less.Heat
I see people with very nice pizza's made in their home oven
but i wasn't able to get results with my oven so i bought
the G3ferrari pizzapan. Luckily i did.
i used for 2 * 10 " Pizza's is:
100% 250 gram Flour
The flour is a no name all purpose budget flour. Now that I've a working recipe
i can start experimenting with other flours.
I firmly believe that for the home environment with "standard ovens" the pure
recipe's need some adaption for a better fit. The 1 % sugar and oil is a first
step in this and gives excellent results for me.
I used 1 ball after +- 24 hour and the other after 48 hours. Both
where very easy to stretch so much i made it to wide and
again made a ball of it. DO NOT EVER DO THIS
. The dough
becomes very elastic right away. I experienced this a few times now
and for me this is also a golden rule
The pizza's turned out great, a very nice rim and good taste.
See the pictures for the result.
By accident i just re-read the first page of this thread and all sounded familiar.http://www.pizzamaking.com/forum/index.php/topic,576.msg5304.html#msg5304