Recent Posts

Pages: [1] 2 3 ... 20
1
New York Style / Re: More flavour in dough
« Last post by Pete-zza on Today at 07:37:46 PM »
It looks like a 24 hr. dough isn't really hard to achieve when the right ingredients are added.  What do you think?

Norma
Norma,

I am aware of a couple of instances where members made 24-hour cold fermented doughs and got decent blistering. One was for a NY style and the other was for a Pizza Hut clone pan pizza. Of course, neither used the Mauri low-diastatic malt or Tony's new Artisan flour, so we have little prior experience on the forum with such ingredients as they relate to the creation of microblisters.

My recollection is that Mike has a different stone than most of our members use and that it does better than a standard Cordierite stone. Whether that changes things I have no idea. But I was always impressed by the artisan quality of pizzas that Mike made with that stone.

In your case, should you succeed in achieving a one-day cold fermented dough using the Mauri low-diastatic malt and Tony's Artisan flour, you will be left with a decision to make as to whether you are prepared to use those ingredients at market and to pay to get them to market. But, that aside, I look forward to your results using the above combination of ingredients.

Peter
2
Now I'm going to have to order some, I knew I should have stayed off the site tonight :)
3
New Forum Members / Excited and Delighted
« Last post by shalsisa@gmail.com on Today at 07:23:45 PM »
Dear Pizzaiolis,

It is a sheer delight and thrill to join PizzaMaking's forum. I have learnt much from you via general web surfing, but I wanted to get in on the action, so though to dive in...

Splash!

Looking forward,

Can'tForgetthatPizza
4
New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 07:22:49 PM »
Peter,

I will respond more to your post at Reply 1228 http://www.pizzamaking.com/forum/index.php?topic=30641.msg362301#msg362301   after I have time to ponder all you posted.

Mike (Essen1) sent me this photo of blistering on the rim crust that he achieved recently.  Mike told me the final dough temp was (61F), the fermentation time (24hrs) and oven temp was 560 degrees F.  Malt used was the (OME) Central Milling and Tony's Artisan flour.  Mike also told me that the rim crust wasn't oil-brushed, water-brushed or anything. It was a straight up dough with a two-hour bench rest to come up to temp before going in.  Bake temperature was 560 degree F.

I told Mike I thought his blistering looked beautiful.

It looks like a 24 hr. dough isn't really hard to achieve when the right ingredients are added.  What do you think?

Norma
5
New Forum Members / New Member Intro
« Last post by twopizzalovers on Today at 07:14:53 PM »
Hello everyone!  My name is Laura Jean and I am in the OFallon IL area.  I LOVE LOVE LOVE pizza.  I have always had a love for it, and am interested in learning more about the mobile wood-fired pizza industry.  It's a dream of mine.  I can't wait to read what other's have to say about pizza.  Thank you!
 :chef: :pizza:
6
Home Ovens / Re: Blackstone in Cold Weather
« Last post by bonesbr549 on Today at 07:08:09 PM »
Mines in the garage, and it is sweet to see the steam rolling off!
7
New York Style / Re: More flavour in dough
« Last post by norma427 on Today at 07:06:52 PM »
Perhaps I'll start a little bit less then. I often do mine on the BS at 575F-625F these days.

Thanks for the link. I watched them a few times. I've been spreading mine out a bit more on the board before lifting and stretching. It looks like yours opened right up without having to do a whole lot before the stretch. Mine behave more like the first video than the second video most of the time. Once it's off the counter and getting stretched, I mean.

Do you drop it into a bowl of flour before starting the finger-pressing?

Roy,

You can try whatever temperature you want in your Blackstone.  Probably each formulation would bake differently at different temperatures.  Baking pizzas is a learning experience.

Each member probably has different stretching methods.  I am not saying what is on those videos is what to follow.  Sometimes I press out the whole dough ball and don't form a rim at all, then go to hand stretching.  That also works, and there still is good rim rise during the bake.

Yes, I do coat both sides of the dough ball with flour before starting the finger pressing.  Any excess of flour should be shaken off some.

Norma
8
General Pizza Making / Re: The Thread of Shame.........
« Last post by norma427 on Today at 06:52:51 PM »
Norma, that last pic almost looks like a smiley face pie. :-D  It still looks pretty edible.

Nick,

That is the same thing the lady across the aisle said about the smiley face.  A friend of mine came and said he wanted that pizza, so I gave it to him.    >:D 


Norma, you burnt all the nice blistering right off it's hide!  ;D


Bob,

I have no idea if there was any blistering on that crust, but probably there wasn't any.   :-[

Norma
9
Chitchat / Re: South Florida -> Lauderdale Members
« Last post by rschepis on Today at 06:44:48 PM »
I found Caputo 00 (blue bag) at Doris market:

https://dorismarket.com/

They also had the Anna 00 flour on sale for $2

I got both and will try them both out.
10
New York Style / Re: More flavour in dough
« Last post by Pete-zza on Today at 06:30:27 PM »
When/where do you expect to elaborate on the special factors you speak of? I'm curious because the two pizzas of mine below were both 24hr cold ferments and have evidence of blistering. The only "special" thing I do is a longer use of the broiler, but it is because my broiler is not very powerful. My 24hr cold ferments use 0.3% IDY, so certainly not an exhausted state of dough.

http://www.pizzamaking.com/forum/index.php?topic=34538.msg358448#msg358448
http://www.pizzamaking.com/forum/index.php?topic=34538.msg354704#msg354704
Josh,

I hope to complete my work on this project before the new forum upgrade is made.

I actually did find your thread in one of my searches, and that was because Gags (Ryan) made reference to microblisters. However, that was in reference to your using a steel plate. I missed the single case (I believe) where you used the Thorley stone and achieved microblistering. Overall, I looked at over 1400 posts and while there was a lot of overlap, I still had to look at each post and where it fit within the rest of the threads. I knew that I would miss some things.

In my last post, I did not mean to suggest that microblistering only occurs with doughs at death's door. I made doughs that lasted over twenty days in cold fermentation and were not at death's door even then. But from what I read, being at death's door increased the likelihood of microblistering.

Another member who made two-day cold fermented doughs that exhibited microblisters on the rims is chickenparm, whom you mentioned in your thread. He also used the broiler but he also used other methods, including a stone at a temperature of around 620-630 degrees F. His bake times were very short so he had to have a lot of heat, including a lot of top heat, in order to bake his pizzas in 4-5 minutes in some cases.

Everything I have done on this project had two purposes: To learn more about microblistering, especially in the context of a standard home setting with a typical oven, and also to help Norma try to achieve microblistering in her operation at market with a one-day cold fermented dough that is subject to all of the rules and constraints that she has to live by at market. And using her specific oven at market. Much of what I learned will not help her much but I will most likely give her some tips to try.

Peter
Pages: [1] 2 3 ... 20
pizzapan