Author Topic: That elusive yet "Perfect" pie (Read 20178 times)

doodneyy · « **Reply #160 on:** April 01, 2011, 03:01:04 AM »

I put all the flour but 85gr in the bowl.
Mix in salt ( sea salt)
Add all liquids...(including the 30gm h2o that the idy is dissolved in)
Add starter
I mix at low speed for 3-4 minutes
Let sit covered with a towel for 30-40 min
Mix again for 4-8 min.
At this point you can add the additional flour in small amounts. (You may not necessarily end up adding any or all the flour.)
Pour out & form into a ball to proof.
Minimum proof 24 hrs in a cold frig,

m.

Jackie Tran · « **Reply #161 on:** April 17, 2011, 08:01:33 AM »

Thanks for posting this Doodneyy. I completely missed it the first time around.

I will have a study as soon as things settle down a bit.

Cheers,
Chau

doodneyy · « **Reply #162 on:** April 29, 2011, 03:20:46 AM »

Tonight...

doodneyy · « **Reply #163 on:** May 06, 2011, 03:27:00 AM »

Quote from: doodneyy on March 26, 2011, 11:25:53 AM

Not dry at all. I am able to now replicate this 80% of the time.
My main factors have been the length of time I am able to leave the dough out before I have to feed everyone & the weather.
I live in Seattle & well ya know it's wet & windy here that effects the wfo.

Ok...I did not tell the truth...it is 96%...but there is A dilemma...

doodneyy · « **Reply #164 on:** June 22, 2011, 01:20:52 AM »

The Fires are very Hot!

Jackie Tran · « **Reply #165 on:** June 22, 2011, 08:02:44 AM »

It looks like an inferno in there. I like the leoparding. Nice job.

Jet_deck · « **Reply #166 on:** June 22, 2011, 08:44:51 AM »

What are the round green things?

jjdec05 · « **Reply #167 on:** June 22, 2011, 04:28:17 PM »

Doodneyy, those are some of the coolest pictures of the oven in progress I have seen. Pies look great too!

doodneyy · « **Reply #168 on:** June 22, 2011, 10:58:14 PM »

Quote from: Jet_deck on June 22, 2011, 08:44:51 AM

What are the round green things?

Jet.. they are fresh English shelled peas.

doodneyy · « **Reply #169 on:** June 22, 2011, 10:59:13 PM »

Quote from: jjdec05 on June 22, 2011, 04:28:17 PM

Doodneyy, those are some of the coolest pictures of the oven in progress I have seen. Pies look great too!

Thank you very much.
m.

doodneyy · « **Reply #170 on:** June 22, 2011, 11:19:41 PM »

Quote from: Jackie Tran on June 22, 2011, 08:02:44 AM

It looks like an inferno in there. I like the leoparding. Nice job.

Good hearing from the master again... How's the heat in your new set up.
I have not seen any pics posted about...

doodneyy · « **Reply #171 on:** July 10, 2011, 02:19:49 AM »

The fires were Hot tonight..

Zeppi · « **Reply #172 on:** July 10, 2011, 11:01:57 AM »

Quote from: doodneyy on July 10, 2011, 02:19:49 AM

The fires were Hot tonight..

Miam yummy!

This crust with butter would get rid of my morning toasts!

Louis

Jackie Tran · « **Reply #173 on:** July 10, 2011, 08:25:14 PM »

Quote from: doodneyy on June 22, 2011, 11:19:41 PM

Good hearing from the master again... How's the heat in your new set up.
I have not seen any pics posted about...

Thanks Doodneyy, I have been posting pics of my WFO pies here....

http://www.pizzamaking.com/forum/index.php?topic=14201.0

This elusive perfect pie was a project trying to duplicate a really GREAT pizza I made in the home oven when I first started making pizza after a few months. It was one of those accidental yet eye opening pizzas. The crust completely blew me away. It will always be seared into my memory. It was as good if not better than some of the WFO pies I make now. As time goes on and I am slowly improving, I feel as though I have a bit more understanding of how that pizza came to be. Maybe someday soon I will give it another crack and post it up here.

The interesting thing is that I spent a lot of time and energy after that trying out all the different techniques I came across, blending bits and pieces of this and that recipe trying to replicate that pizza without success. The way I make pizza now is very reminiscent of the methods I tried out for the first time when making that first perfect pie. I had no idea what I was doing at that time and just trying new things.

Chau

doodneyy · « **Reply #174 on:** July 12, 2011, 01:24:04 AM »

Well my friend...as I have said..you are a poet!

I do believe that you are making the same pie you made when making "That elusive yet "Perfect" pie"
(I did mention that once you got your wfo you would be in another league..)

If you crave to have more of your pizza the next day then you are there...
It's not the same to dream about it..... it has to come from craving for yet another piece..
To close your eyes & ......
One actually salivates for that...yet.. "additional piece".

Your pics are spot on & I can tell by the poof/char that you are "elusive" yet forgiving of yourself because you
have yet "The Perfect Pie"

m.

Jackie Tran · « **Reply #175 on:** July 13, 2011, 12:53:48 AM »

Doodneyy, I want you to know that you motivated me to go back and try this again. I made dough on Sunday after I made my post above. This time the challenge for me was to make the pizza using as close of a technique that I had used that first time. I had recorded that technique long ago but did not have the understanding require to fully grasp what was going on with the dough at various phases. I had made a number of very similar texture pies after that but all using different techniques.

This time I felt like I had understood what really was going on with the dough and was able to replicate that texture pretty close to exactly. Anyways time for the proof. I have posted these in my wfo thread but will post here again since I feel they are worthy. I can't remember the last time I made pizza with 100% HG flour since I have been blending flours lately. So it was fun to make pies this way again.

For fun I did 2 different hydrations. One with a 72% and one with 81% to see the difference. Both were good but I would probably keep it closer to the 72% next time. The original was probably in the high 70's. I also had every intention of baking these in the home oven to keep things per the orginal but I was getting off work early and really itching to fire up the WFO. These came out just fine in the WFO.

Pies and crumb shots

Jackie Tran · « **Reply #176 on:** July 13, 2011, 12:56:00 AM »

More crumb shots. Feather like and feather lite.

doodneyy · « **Reply #177 on:** July 13, 2011, 02:17:50 AM »

Chau,
Pics # 6 & 7 say it all... that is how I like Nirvana!
tight...yet... moist structure in the dough & char on the rim... I can taste it from seattle.

Check this one out

<a href="http://www.youtube.com/watch?v=eI4v14V5pX4&feature=related" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=eI4v14V5pX4&feature=related</a>

m.

Pizzeria Agustini · « **Reply #178 on:** July 14, 2011, 10:20:17 AM »

Hi Guys,

Happy to find this thread. Your pizza pictures really great! Good job. It's great to read about kindred pizza souls. I too have been in search of the perfect pizza with past nirvana moments of my own too. My wife finds me strange when I always try to tweak my dough recipe and techniques to they and achieve a better pie. She says my pizza is good the way it is.

Do you ever have the problem of being too focused on the crumb and crust quality that you end up not paying to much attention on the toppings?

I hope to make some pizzas in the coming week and will take some pics and share on this thread.

More power!

Jackie Tran · « **Reply #179 on:** July 14, 2011, 02:53:10 PM »

Thanks Pizzeria Agustini! Looking forward to your pictures.

To me, the texture of the crust and particularly crumb is very important. It's the foundation of the pie and should be able to stand on it's own. No doubt the sauce and cheese are also very important. As I have been working towards my ideal crust(s), I have also tested many different tomato and cheese products as well. I think anyone who makes a lot of pizza at home goes through the same process. So a great pie should be balanced in many aspects not just a good crust.

I have paid almost as much attention to the sauce and cheeses but just have not posted about them as much. I also like to try new topping combinations as well but unfortunately many of my guests only want cheese or pepperoni.

Chau