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Dough Ingredients / Re: Flour at Trader Joe's
« Last post by jsaras on Today at 11:26:04 PM »
I made this dough with TJ AP flour and it turned out a lot better than expected:

Flour - 100%
Water - 60%
IDY - variable - see TXCraigs predictive yeast chart
Salt - 2.5%
Oil - 2%

In my case, I used an 8-hour room temperature ferment (estimated 70 degrees) and it baked up beautifully in my Blackstone.

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Prep Equipment / Re: Kitchen Aid Shredder Attachment
« Last post by TomN on Today at 11:11:21 PM »
I appreciate the photos. i wanted to ask about clean up. Is it easy to clean or a hassle?

Sometime when i know that i will be making a lot of pizza, i will buy shredded cheese to save time.  Also, when I buy cheese from a Pizzeria, it is always shredded cheese because they do not have the time to shred it either.
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New Forum Members / I am utterly obsessed with making pizza!!!!
« Last post by BrianMPickett on Today at 11:05:13 PM »
Hello Everyone!!!

My name is Brian Pickett. I am married to the most wonderful sweet beautiful woman in the world and I have developed a passion and obsession for making pizza, particularly Neapolitan style pizza. I have been making pizza in my 500 degree oven with good success but this weekend I will make a full on brick oven so I can make a truly authentic Neapolitan style pizza and my ultimate dream is to one day turn my passion for pizza into a business. Anyways I look forward to reading posts and expanding my knowledge.

Regards,

Brian & Gracey Pickett
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Dough Ingredients / Re: Flour at Trader Joe's
« Last post by corkd on Today at 10:38:57 PM »
I would try to buy some OO flour from that pizza place in bend. Also, go for bread flour over AP. I bet at your altitude you would be able to work with 70% HR, maybe even higher?
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General Pizza Making / Re: The Thread of Shame.........
« Last post by Chicago Bob on Today at 10:35:21 PM »
And here I thought it was supposed to be a chocolate doughnut with sprinkles.
:-D  Very tiny sprinkles.

CB
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Chicago Style / Re: Aurelio's Quest
« Last post by Chicago Bob on Today at 10:33:26 PM »
I suspect the docking and short fermentation on a high oil dough contributes also....dunno.
But I'm going to try one cause RockyMountainPie's work looks killah.  8)

CB
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Starters/Sponges / Re: Finally got Starter. Discarding during activation?
« Last post by Totti on Today at 10:24:42 PM »
And we have lift off :) fully active already and ready, after another two feeds, to be some ischia action down under :) #yay
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New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 10:03:22 PM »
Norma,

I cited the first PMQTT post principally to point out some of the problems that can arise if someone decides to reduce the amount of yeast rather than try to achieve the proper finished dough temperature. As for the 0.375% IDY, it is true that Tom mentioned a one day cold fermentation but if you look at his words more closely, you will see that he said that "the dough will be ready to use on the following day" (my emphasis). I don't think that he meant that the dough couldn't be used beyond that time. As an example of how Tom often discusses when a dough can be used, see the instructions for his NY style dough formulation at http://www.pmq.com/Recipe-Bank/index.php/name/New-York-Style-Pizza/record/57724/. In that case, Tom says the "dough balls will be ready to use after about 12 hours of refrigeration. They can be used after up to 72 hours of refrigeration with good results". 

In your case, if you are concerned that you used too much IDY for your last test dough balls, then you can by all means reduce it, along with trying to achieve a lower finished dough temperature. This is something I once attempted with Tom's NY style dough formulation as I noted at Reply 280 at http://www.pizzamaking.com/forum/index.php?topic=576.msg17956#msg17956. In my case, however, I didn't go below a finished dough temperature of 75 degrees F.

Peter


Peter,

I did read what can happen if someone decides to reduce the amount of yeast too much rather than trying to achieve the proper finished dough temperature. 

I have made a decent amount of dough balls at market and never could fully understand how Tom can say that dough balls can be used up to 72 hrs. of refrigeration with good results with the desired dough temperature he uses.  My dough balls would never last that long while cold fermenting.  I can watch in a days time at market and see how much the dough balls ferment as the day goes along.
 
I see you went down to 0.17% IDY with a final dough temperature of 75 degrees F with good results.  Thanks for your link to that post.

Norma 
9
Chitchat / Re: Ever give unsolicited advice to a pizzeria
« Last post by Jackitup on Today at 09:59:34 PM »
I was contacted by the owner of questionable pizzeria after reading my Yelp review.  He insinuated that I didn't know anything about pizza and he was thankful that his many customers had a different opinion; he has a grand total of three reviews and the other two are clearly his relatives.

I brushed his insult aside and told him I'd drop off a better formulation for his conveyor oven (an "American" formulation instead of his pseudo-NY)..  I left an envelope with the information for him at his business this morning.  It'll be interesting to see how he responds.

Now that's very cool. Hope he has the marbles to try it and let you know!!

jon
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Neapolitan Style / Nearlypolitan: Grill & Gun
« Last post by JD on Today at 09:45:19 PM »
I'd like to think I'm on to something here...

Without a doubt, I have an indestructible pizza stone. If you don't want to risk cracking your stone, please do not attempt this. That being said, I figured out a pretty unique way to get Neapolitan Esq. pizzas from your grill, that requires absolutely no mods. 

I took the grates off my gas grill, and removed the flame tamer of the middle burner. I centered my trusty stone above the untamed burner so the flames would kiss the bottom of the stone, and fired up 3 of 4 of the burners. After about 25 minutes, I was already reaching 700*. Probably around the 35 minute mark I was reading 850* with my IR gun  :o

I threw the first pizza on, and the bottom was severely over-cooked at 2 minutes. I've had worse problems. Here's the fun part though, for the top, as soon as the pizza hit the stone I went around the crust with a cheap heat gun on high. I had to pull the pizza before I finished the top, but figured I could finish it off the stone and not really affect the crust in a negative way. I also used that time to hit the cheese a bit too.

It may not look pretty, but it tasted damn good for a first try. Mind you, both cheese's are homemade, so the melt is not necessarily the best representative of this method. It's better than any oven/broiler/steel method I've ever tried too. I bet with a decent heat gun, you could make a pretty killer Nearlypolitan like this. Definitely going to do this again.

Pic 1 - Second pie ~1.5 minutes on stone + a couple minutes with a heat gun on top
Pic 2 - Upskirt of 2nd pie
Pic 3 - First try ~2 minutes on stone (overdone) +  heat gun
Pic 4 - Upskirt of first try
Pic 5 - Stone on top of 3 burners, middle burner has flame tamer removed.
Pic 6 - Aluminum foil drape to help insulate the stone while heating
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