Author Topic: Ultra-Thin Pizza 1/16"..Any Ideas?  (Read 52859 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #225 on: June 23, 2010, 09:57:41 PM »
Norma,  dinner looks great.  especially that super young super fresh corn!  Have a couple weeks to a month left till it rolls out of the farms here in southern NH.  If you can't tell,  I can't wait!  there is no substitute.  -marc

marc,

Thanks for saying dinner looks great.  :)  Our sweet corn just came in last week.  I also love the sweet corn.  I probably will eat so much this summer.  I am not sure how many places in the US grows sweet corn, but it is so tender and juicy.  I also believe there is no substitute. 

Hope yours comes in soon, so you also can enjoy it,

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #226 on: June 25, 2010, 12:38:15 PM »
Peter,

I was just going to build a proofing box, but am unsure about what to use, when trying to make the proofing box.  I took the 14" cutter pan out to the shed and put it into 3 coolers.  The top two coolers shown in this picture, can fit the 14 "cutter pan in diagonally.  I really donít want to mess with my bigger cooler shown underneath the other two.  I did also try to fit the 14" cutter pan in my microwave and it fits in there diagonally, too.  Did you or anyone you know on this forum ever use a storage plastic container to make a proofing box?  I have some big plastic storage containers I could use for a proofing box, but am unsure how well they would keep the temperature inside.

I would like to try out the formula you set-forth Sunday if time permits. 

Do you have any ideas how you are going to proceed with a proofing box to fit the 14" cutter pan inside?

Any ideas would be appreciated,

Norma
Always working and looking for new information!

Offline sear

  • Registered User
  • Posts: 366
  • Age: 31
  • Location: ny
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #227 on: June 25, 2010, 12:50:00 PM »
ive seen people use the big plastic containers.  2 on top of each other with water & fish tank heater in the bottom one. it works well

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #228 on: June 25, 2010, 01:40:50 PM »
ive seen people use the big plastic containers.  2 on top of each other with water & fish tank heater in the bottom one. it works well

sear,

Do you know of a link, that I could look and see how they are built?  Did you ever try this method for a proofer?

Thanks for the idea,  :)

Norma
Always working and looking for new information!

Offline sear

  • Registered User
  • Posts: 366
  • Age: 31
  • Location: ny
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #229 on: June 25, 2010, 02:01:41 PM »
i havent tried it yet, i made mine in a small cooler. it will just fit my sourdough jars and a bowl or 2 of dough.

looks like you've been in this thread, check the new posts Matt made one


http://www.pizzamaking.com/forum/index.php/topic,11220.20.html


Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23193
  • Location: Texas
  • Always learning
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #230 on: June 25, 2010, 02:24:42 PM »
Do you have any ideas how you are going to proceed with a proofing box to fit the 14" cutter pan inside?

Norma,

I am in the same boat as you in that my 14" cutter pan won't fit in my proofing box either. So, I was thinking along the lines of using the proofing box to ferment the dough in a ball along with a cup of hot water for humidity. Once the dough is rolled out and cut to size (13"), I think I would just put the skin into the cutter pan and put the cutter pan in my microwave unit (it fits) with a cup of hot water for humidification purposes. If it didn't fit in my microwave unit, I think I would just wrap some plastic wrap over the pan and let the skin proof at room temperature. Of course, that means that there won't be humidity for the second proof. I don't think that would be fatal.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #231 on: June 25, 2010, 04:53:39 PM »
i havent tried it yet, i made mine in a small cooler. it will just fit my sourdough jars and a bowl or 2 of dough.

looks like you've been in this thread, check the new posts Matt made one


http://www.pizzamaking.com/forum/index.php/topic,11220.20.html



sear,

I did see that thread and what Matt did.  I didn't see he tried it out for his dough though. 

Thanks for the link and taking the time to answer my questions.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #232 on: June 25, 2010, 05:07:17 PM »
Peter,

Thanks for your ideas on how you are going to proof the dough and unbaked crust.  I think I will just put the styrofoam cooler together for now and use it for the dough.  If need be, I can still fit the rolled out crust somewhere, either in my microwave diagonally with saran wrap over part of the crust to keep it in place (with hot water), in my oven (with the light on and hot water), or not a second proof. If all else fails, I will look into building another kind of proofing box.  I have some plywood and could make something out of that, but I want to keep it as simple as possible until I see how the first experiment goes. I already have the basic electrical things I need, so I will see what happens.

Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #233 on: June 25, 2010, 06:19:57 PM »
sear,

I did see that thread and what Matt did.  I didn't see he tried it out for his dough though. 

Thanks for the link and taking the time to answer my questions.

Norma

Hi Norma,
I am bulk fermenting a Neapolitan dough in it as we speak.  It works great, the temperature is very stable.  I'm hoping to fire up the oven tomorrow if the weather cooperates.  If not then plan B. (once I figure out what plan be is  ???)

Matt

Matt


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #234 on: June 25, 2010, 06:49:59 PM »
Matt,

Great to hear your proofing box is working great.   ;D  Hope you can post some pictures of your pies in the WFO, if the weather cooperates.  One of these days I will get to try a pizza made in a WFO.  Sure would like to be able to taste one and see what I am missing.

Maybe I also will have to go to plan B, (your idea) if this proofing box doesnít work out. 

Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #235 on: June 25, 2010, 06:56:32 PM »
Matt,

Great to hear your proofing box is working great.   ;D  Hope you can post some pictures of your pies in the WFO, if the weather cooperates.  One of these days I will get to try a pizza made in a WFO.  Sure would like to be able to taste one and see what I am missing.

Maybe I also will have to go to plan B, (your idea) if this proofing box doesnít work out. 

Norma

This is just over 2600 grams of dough (9 dough balls @ 290grams) that has been bulk fermenting for about 8 hours.  I'll take some pictures once I am done the bulk fermentation so that you can see the difference.  The 14" cutter pan will fit in the proof box without any issues.  The boxes that I have will accomodate up to a 16" diameter pan.

Matt
« Last Edit: June 25, 2010, 06:58:12 PM by Matthew »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #236 on: June 25, 2010, 07:18:13 PM »
Matt,

Wow, that looks really nice.  Thanks for showing a picture.  I can see the 14" cutter pan would fit inside the box.  Where did you buy that kind of box? 

I was just outside trying to put my proofing box together with the materials I have now..  Like I said before, I might need to go to your idea. 

I am not getting to far with my proofing box, because yesterday when I was mowing the lawn, I almost ran over a baby robin that fell out of its nest.  I picked it up, dug some worms. fed it and put it in the one flower bed.  At least, I think it is the father (because it has a red breast, but I am not sure) keeps coming into the flower bed and feeding it.  I had taken some pictures yesterday, when I didnít know if the robin would feed it after I picked it up.  I just came inside to get the camera again, because the robin keeps coming back and feeding the baby.  I am more interested in watching that than working on the proofing box. That poor robin comes back about ever couple of minutes to feed its baby. LOL

I would enjoy seeing some pictures when the proof is finished.

Thanks,

Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #237 on: June 25, 2010, 07:31:22 PM »
Matt,

Wow, that looks really nice.  Thanks for showing a picture.  I can see the 14" cutter pan would fit inside the box.  Where did you buy that kind of box? 

I was just outside trying to put my proofing box together with the materials I have now..  Like I said before, I might need to go to your idea. 

I am not getting to far with my proofing box, because yesterday when I was mowing the lawn, I almost ran over a baby robin that fell out of its nest.  I picked it up, dug some worms. fed it and put it in the one flower bed.  At least, I think it is the father (because it has a red breast, but I am not sure) keeps coming into the flower bed and feeding it.  I had taken some pictures yesterday, when I didnít know if the robin would feed it after I picked it up.  I just came inside to get the camera again, because the robin keeps coming back and feeding the baby.  I am more interested in watching that than working on the proofing box. That poor robin comes back about ever couple of minutes to feed its baby. LOL

I would enjoy seeing some pictures when the proof is finished.

Thanks,

Norma

Hi Norma,
They're pretty common boxes that you should be able to get anywhere.  I would start with Walmart.  They're the ones that are made to be stored under a bed.  Just make sure that there is at least a 4" gap of air when you place once inside the other or it will not work.  The ones that I bought are Sterelite & they have a hard plastic handle on the sides.

Matt

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23193
  • Location: Texas
  • Always learning
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #238 on: June 25, 2010, 07:58:07 PM »
Norma,

Having a proofing box on hand is always a good thing. But I was wondering what you will do if you succeed with your experiment. Will you try to make a case count of 50 par-baked crusts using your single proofing box, your single food processor, your single rolling pin, your two cutter pans, and bake the crusts one by one in a single oven? And then freeze the par-baked crusts for future use when the urge strikes you to have an Ultra-Thin clone pizza?  :-D

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #239 on: June 25, 2010, 08:14:05 PM »
Hi Norma,
They're pretty common boxes that you should be able to get anywhere.  I would start with Walmart.  They're the ones that are made to be stored under a bed.  Just make sure that there is at least a 4" gap of air when you place once inside the other or it will not work.  The ones that I bought are Sterelite & they have a hard plastic handle on the sides.

Matt

Matt,

Thanks for telling me where to find the boxes and how much gap is needed when you place one box inside another.   :)

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #240 on: June 25, 2010, 08:21:41 PM »
Peter,

LOL, if I ever succeed with this experiment it would be nice, but trying to bake the par-baked crusts one by one, would be a mess.  If this experiment does work out I will probably bake a few par-baked crusts and then see how they work out after they are frozen. 

If this experiment does work out for you, are you also going to go though the whole procedure and also have some par-baked crusts on hand in the freezer, if you feel the need to have one?  :-D

I am still busy watching the robins.

Norma
Always working and looking for new information!

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23193
  • Location: Texas
  • Always learning
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #241 on: June 25, 2010, 08:52:10 PM »
If this experiment does work out for you, are you also going to go though the whole procedure and also have some par-baked crusts on hand in the freezer, if you feel the need to have one?  :-D

Norma,

Most of what I hope to achieve with my experiments is to learn something new. I prefer success over failure, but I perhaps learn more from failure than from success. If we succeed with the experiment at hand, I will perhaps compare the results with other cracker-style pizzas that I have made. If they are better, then I will perhaps make a few par-baked crusts to keep in my freezer. Since my freezer is a static freezer, I will perhaps learn what that type of freezer does to the quality of par-baked crusts. But, whatever happens with the experiment, I will feel that I gained a lot of knowledge about par-baked crusts, including several of the commercial manufacturing processes. And I will be bound to use that knowledge somewhere down the line.

I heard on the radio this morning that Milton Hershey, of your beloved state, went bankrupt four times because of failed business ventures before he achieved lasting success--a success that persists to this day. I am sure he learned from each failure and doggedly applied the lessons he learned to the venture that ultimately hit the jackpot and created his lasting empire.

Peter


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #242 on: June 25, 2010, 10:09:10 PM »
Peter,

I also like success over failure, but I think each thing that happens in our lives teaches us something. I know the knowledge I learn by trying this project will surely teach me something, maybe many things.

Somewhere on this forum I posted the story about Milton Hershey.  I think it was in off-topic foods somewhere. I will have to look where I put it.  I only live about 25 minutes from Hershey so I know the story well.  He had a caramel candy business in Lancaster and also made clear toy candy at one time.  He kept going, even after all his failures.  The town of Hershey is beautiful.  It has all the original houses Milton Hershey built for his employees.  Even the park was his idea and he also built it for his employees.  I love that park, because I still love roller coasters.  The chocolate kiss lamps on Chocolate Ave. are something, too.  I know a lady that worked on the whole candy exhibit for the Museum and she researched all what Milton Hershey produced as far as candy in his lifetime. I donít know if that exhibit is still there, because now they have Chocolate World.  Milton Hershey also started the school for children that had less means than others. He was a wonderful man in my opinion.

Well, like I always say, you win some and you lose some.  I must have wired the proofing box wrong.  I thought I had all the wires right, but when I went to plug it in, it blew the one circuit breaker in the shed.  The sparks flew out of the receptacle.  I will have to get a neighbor to help me with the wiring and see what I did wrong. 

Pictures below of finished or almost finished proofing box.

Also a few pictures of the baby robin and I guess the father waiting to feed it. Since this was part of my building the proofing box, I thought I would include them. I wanted to take a closer picture of the parent, but it wouldnít let me get any closer.  Maybe I paid too much attention to the robins and didnít watch what I was doing in making the proofing box. I have been known to make mistakes when I am busy doing something else. I had picked the baby robin up yesterday when it was in the grass, (it must have fallen out of the tree) because I almost ran over it with the lawn mower. I brought it inside and tried to give it some water and I dug him or her some worms.  I didnít think the parents would take care of the baby robin after I had touched it, but they are taking care of it.

Pictures Below of robins, too.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #243 on: June 25, 2010, 10:14:15 PM »
more pictures..right now the baby robin is living in the flower bed.

Norma
« Last Edit: June 25, 2010, 11:09:49 PM by norma427 »
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #244 on: June 25, 2010, 11:03:48 PM »
Peter or anyone else that is interested in reading about Milton Hershey and his failures and ultimately his great success.

Here is the link were I posted links about Milton Hershey. Repy # 5

http://www.pizzamaking.com/forum/index.php/topic,9827.msg85451.html#msg85451

Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #245 on: June 26, 2010, 05:35:29 AM »
Peter,

I also like success over failure, but I think each thing that happens in our lives teaches us something. I know the knowledge I learn by trying this project will surely teach me something, maybe many things.

Somewhere on this forum I posted the story about Milton Hershey.  I think it was in off-topic foods somewhere. I will have to look where I put it.  I only live about 25 minutes from Hershey so I know the story well.  He had a caramel candy business in Lancaster and also made clear toy candy at one time.  He kept going, even after all his failures.  The town of Hershey is beautiful.  It has all the original houses Milton Hershey built for his employees.  Even the park was his idea and he also built it for his employees.  I love that park, because I still love roller coasters.  The chocolate kiss lamps on Chocolate Ave. are something, too.  I know a lady that worked on the whole candy exhibit for the Museum and she researched all what Milton Hershey produced as far as candy in his lifetime. I donít know if that exhibit is still there, because now they have Chocolate World.  Milton Hershey also started the school for children that had less means than others. He was a wonderful man in my opinion.

Well, like I always say, you win some and you lose some.  I must have wired the proofing box wrong.  I thought I had all the wires right, but when I went to plug it in, it blew the one circuit breaker in the shed.  The sparks flew out of the receptacle.  I will have to get a neighbor to help me with the wiring and see what I did wrong. 

Pictures below of finished or almost finished proofing box.

Also a few pictures of the baby robin and I guess the father waiting to feed it. Since this was part of my building the proofing box, I thought I would include them. I wanted to take a closer picture of the parent, but it wouldnít let me get any closer.  Maybe I paid too much attention to the robins and didnít watch what I was doing in making the proofing box. I have been known to make mistakes when I am busy doing something else. I had picked the baby robin up yesterday when it was in the grass, (it must have fallen out of the tree) because I almost ran over it with the lawn mower. I brought it inside and tried to give it some water and I dug him or her some worms.  I didnít think the parents would take care of the baby robin after I had touched it, but they are taking care of it.

Pictures Below of robins, too.

Norma

Hi Norma,
Ok, the good news & the bad news.
Good news; I can help you with the wiring.  Bad news; there is a very good chance you blew the dimmer.  If it works but doesn't dim then you'll have to replace it.

The wiring is as follows:
-Connect one wire from the plug to one lead on the dimmer.
-Connect one lead from light socket to the other lead on the dimmer.
-Connect the other lead from the light socket to the remaining wire on the plug.
You don't need the ground wire on the dimmer so just cut off any bare wire & tape it off.

Matt

« Last Edit: June 26, 2010, 05:37:02 AM by Matthew »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #246 on: June 26, 2010, 07:53:46 AM »
Matt,

Ok, Matt I am always ready for the good new and bad new, that is part of my life.  One day I have success and the next day I have failures.  At least I learn from both.  I am not an electrician, but can put plugs on, wire lamps and do simple things.  That is about the extent of my electrical knowledge.  Maybe I will also learn how to wire in a series from this thread and your help. I have gained so much knowledge from this thread already.  I have learned how par-baked crusts are made commercially, studying patents and applying them, found out par-baked crusts can feel rubbery, how Nutritional data can be applied to making a product, learned about ďdead yeastĒ, found out my 14" cutter pan really only  measure 13" on the bottom, found out how yeast dies at what temperature, found out how starches gelatinize, and so much more.  Now you are also helping me learn about electrical wiring.  I just wonder what I will learn next?  As my signature says, I am always looking for new information.  I am always curious about how things work. 

I think after reading your instructions, what I did wrong was I connected all the hot wires to the ceramic socket.  I didnít see any other place on the dimmer to connect wires.  It just had two wires to connect somewhere and I connected them to the ceramic socket.  Then I was trying to figure out how to connect the plug, and since there werenít any other wires to connect to, I just connected them to the ceramic socket, too.  I did place the hot wires together with the brass screw.  I thought while I was doing this, I sure could use some help.  :-D  I believe you are right about me blowing the dimmer switch.  What is the lead on the dimmer?  The dimmer switch only had two wires.

Today I am off to the Celtic Fling and Highland Games.  I am sure I will learn more new information there, too.

I appreciate all the help you always given me and all the ideas you have,  :)

Thanks,

Norma
« Last Edit: June 26, 2010, 07:57:24 AM by norma427 »
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #247 on: June 26, 2010, 08:05:35 AM »
Matt,


What is the lead on the dimmer?  The dimmer switch only had two wires.


Hi Norma,
The 2 wires that you are referring to above are the lead wires. :) 

Matt

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23824
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #248 on: June 26, 2010, 08:12:11 AM »
Hi Norma,
The 2 wires that you are referring to above are the lead wires. :) 

Matt

Matt,

Thanks for telling me that the two wires are the lead wires.  :)  I think instead of connecting these wires in a series, I just connected them all together. 

Thanks for you help, I will reconnect them and see what happens.

Norma
Always working and looking for new information!

Offline Matthew

  • Registered User
  • Posts: 2256
Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #249 on: June 26, 2010, 09:39:34 AM »


I would enjoy seeing some pictures when the proof is finished.

Thanks,

Norma

Here you go.  This is after the 1st fermentation. 

Matt


 

pizzapan