Author Topic: Ultra-Thin Pizza 1/16"..Any Ideas?  (Read 56891 times)

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Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #250 on: June 26, 2010, 09:52:15 AM »
Matt,

After proofing, your dough with bubbles looks amazing.   ;D I like to see how other members doughs look.  I bet you are going to get delicious pizzas from all those dough balls.  I wish I could taste a pizza made from you dough.

Thanks for taking the time to show your dough and dough balls,  :)

Norma


Offline Matthew

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #251 on: June 26, 2010, 10:16:30 AM »
Matt,

After proofing, your dough with bubbles looks amazing.   ;D I like to see how other members doughs look.  I bet you are going to get delicious pizzas from all those dough balls.  I wish I could taste a pizza made from you dough.

Thanks for taking the time to show your dough and dough balls,  :)

Norma

My pleasure Norma.  The weather isn't cooperation right now so their destiny is still unknown. ???

Matt

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #252 on: June 26, 2010, 10:30:10 AM »
  The weather isn't cooperation right now so their destiny is still unknown. ???

Matt

Best of luck to you in whatever you decide to use the dough balls for.  :) Let us all know what you decide and post pictures if you have time.
We might get thunderstorms today and the temperature is supposed to be around 90 degrees F or hotter.  I am still going to the Celtic Fling and Highland Games, no matter if I get drenched or sweat. :-D

Norma

Offline Matthew

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #253 on: June 26, 2010, 03:47:22 PM »
Best of luck to you in whatever you decide to use the dough balls for.  :) Let us all know what you decide and post pictures if you have time.
We might get thunderstorms today and the temperature is supposed to be around 90 degrees F or hotter.  I am still going to the Celtic Fling and Highland Games, no matter if I get drenched or sweat. :-D

Norma

Since the weather refused to cooperate I decided to combine the dough balls to make 2 focaccia's & 2 Sicilian raisin breads.  The results will be insteresting as the dough was made with my standard sour dough Neapolitan formula.  Below are some pictures taken prior to the final proofing.

Matt

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #254 on: June 26, 2010, 04:23:06 PM »
Since the weather refused to cooperate I decided to combine the dough balls to make 2 focaccia's & 2 Sicilian raisin breads.  The results will be insteresting as the dough was made with my standard sour dough Neapolitan formula.  Below are some pictures taken prior to the final proofing.

Matt

Matt,

Sorry the weather refused to cooperate.  Your results should be interesting.  Thanks for taking pictures.  Let us know how they turn out.  The dough looks good.  :)

It was so hot were we went, we decided to come home early.

Norma

Offline Jackie Tran

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #255 on: June 26, 2010, 08:58:58 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

Quite inspiring.  I had no idea he had so many failures prior to success.

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #256 on: June 26, 2010, 10:01:28 PM »
Quite inspiring.  I had no idea he had so many failures prior to success.

Jackie Tran,

Milton Hershey should be an inspiration to anyone that fails.  He never gave up and all you have to do is Google his name and see what came from all of his failures.  He had the drive to keep going.  :)

Norma

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #257 on: June 26, 2010, 10:07:10 PM »
Matt,

I want to thank you from the bottom of my heart.  ;D  For an electrically challenged person, like myself, your instructions were perfect.  I can now wire in a series.  I took off all the duct tape and electrical tape and started over again.  When I connected everything up like you told me, I was worried to plug the proofing box in.  I wasn’t worried about your instructions, but worried if the dimmer switch would work.  It worked.  I was so elated, that I was smiling from ear to ear.  ;D  I didn’t have to purchase another dimmer switch and the proofing box is now finished. 

I posted pictures of the wiring, so anyone that is electrically challenged like I am, can see how to do the wiring in a series, along with Matt’s instructions.  Even a woman can do it.  :o  I did take other pictures of the light on in the proofing box and the electrical wires taped up.  I even cut duct tape, so my thermometer wouldn’t get the hole any bigger, where I had placed it. 

Lets hear a big round of applause for Matt and helping me learn something new.  :)

Thanks Matt,

Norma

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #258 on: June 26, 2010, 10:10:20 PM »
Finished proofing box, all taped up.  Can you guess which picture of the sad and happy face of the Celtic Fling and Highland Games cup is mine?  ;D

Norma


Offline Jackie Tran

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #259 on: June 26, 2010, 10:16:45 PM »
Nice job woman!   :-D  I'm electrically challenged too.   So can anyone explain to me the purpose of a proofing box.  Well I know it allows you to proof at a consistent temp, but what temps are you all proofing at and how long do you typically proof in the box for?

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #260 on: June 26, 2010, 10:24:07 PM »
Nice job woman!   :-D  I'm electrically challenged too.   So can anyone explain to me the purpose of a proofing box.  Well I know it allows you to proof at a consistent temp, but what temps are you all proofing at and how long do you typically proof in the box for?

Jackie Tran,

Thanks for saying nice job.  :)  I am not sure about all the purposes for a proofing box are, but if the temperatures are cooler, it will help the dough to stay in a more constant temperature.  In this project it will help the dough proof, like they do commercially.  A proofing box will also help to make a starter.  I will let someone else that knows more about proofing boxes answer you question.

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #261 on: June 26, 2010, 10:56:13 PM »
So can anyone explain to me the purpose of a proofing box.  Well I know it allows you to proof at a consistent temp, but what temps are you all proofing at and how long do you typically proof in the box for?

JT,

I originally got the idea of making a proofing box from Ed Wood's book Classic Sourdoughs. I used it for making natural starters and doughs containing such starters. However, a proofing box can also be used to proof or ferment doughs at temperatures in excess of room temperature. It can't be used to cool doughs. In my case, I have found the proofing box most useful in the winter than in the summer. The dough can be in bulk or, if the proofing box is large enough, it can be used to proof skins (e.g., in a pan or on a pizza disk or screen).

One place I found the proofing box to be invaluable was in making cracker-style doughs with very low hydration--in the mid 30s percent. Heating the dough made it immensely easier and quicker to roll out the dough using an ordinary rolling pin. You can read about how that revelation came to me at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,5762.msg49138.html#msg49138.

Norma plans to use her newly constructed proofing box to proof the dough for her Ultra-Thin clone skins, mainly because we speculate that the real Ultra-Thin skins are proofed at a relatively high temperature, something around 100 degrees F. But, in general, you use the proofing box at whatever temperature is called for by the instructions for the dough you wish to make. I have used my proofing box at temperatures up to about 130 degrees F. Above that, it can become a bit too toasty for the yeast (it will die around 145 degrees F). So, in general, I would say that the range of the proofing box is from about room temperature to around 130 degrees F.

Peter


Offline Jackie Tran

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #262 on: June 26, 2010, 11:18:41 PM »
Thank you very much Peter.  It makes a lot more sense now. 

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #263 on: June 26, 2010, 11:30:03 PM »
Norma,

On the assumption that you will be using humidity while proofing your dough, I thought that you would get a kick out of my first attempt to use my proofing box with humidity, which I described at Reply 13 at http://www.pizzamaking.com/forum/index.php/topic,403.msg4942.html#msg4942. I remember that post well because I composed it after consuming copious amounts of red wine, to the point where I would have failed a Breathalyzer test. Upon rereading that post tonight, I concluded that I perhaps ought to drink wine more often before composing posts on the forum :-D.

Peter

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #264 on: June 26, 2010, 11:47:52 PM »
Peter,

I did get a laugh out of that post, since you told me you drank copious amounts of red wine.  Maybe I should try the red wine route tomorrow.  My cousin makes all kinds of wine and gave me a lot for Christmas.  At the Celtic Fling and Highland Games today, they had free wine tasting, but it was too hot for me to drink wine.  At least I will be in the air conditioning tomorrow.  It is supposed to get hotter in our area tomorrow, so if I decide to drink too much wine and mess up with something, I guess it will be another failed attempt. 

I have some hotel shower caps, so do you think I should also add humidity with the use of a washcloth or something else inside the container with the dough?

You did well on composing that post.  I don’t think I would do that well, if I drank that much.  Maybe I will get a buzz and see what happens.

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #265 on: June 27, 2010, 12:00:24 AM »
I have some hotel shower caps, so do you think I should also add humidity with the use of a washcloth or something else inside the container with the dough?

Norma,

I was thinking more of placing a cup of hot water in the proofing box along with the dough. Hopefully, the water will provide enough humidity to keep the dough from skinning up. I would perhaps check the dough from time to time to see if that happens.

Peter

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #266 on: June 27, 2010, 12:19:25 AM »
Norma,

I was thinking more of placing a cup of hot water in the proofing box along with the dough. Hopefully, the water will provide enough humidity to keep the dough from skinning up. I would perhaps check the dough from time to time to see if that happens.

Peter

Peter,

Thanks for your advise.  I am anxious to try this par-baked crust tomorrow.  Hopefully too much won't go wrong.  I will check the dough to see if it skins up or not.

Norma


Offline Matthew

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #267 on: June 27, 2010, 06:59:49 AM »
Matt,

I want to thank you from the bottom of my heart.  ;D  For an electrically challenged person, like myself, your instructions were perfect.  I can now wire in a series.  I took off all the duct tape and electrical tape and started over again.  When I connected everything up like you told me, I was worried to plug the proofing box in.  I wasn’t worried about your instructions, but worried if the dimmer switch would work.  It worked.  I was so elated, that I was smiling from ear to ear.  ;D  I didn’t have to purchase another dimmer switch and the proofing box is now finished. 

I posted pictures of the wiring, so anyone that is electrically challenged like I am, can see how to do the wiring in a series, along with Matt’s instructions.  Even a woman can do it.  :o  I did take other pictures of the light on in the proofing box and the electrical wires taped up.  I even cut duct tape, so my thermometer wouldn’t get the hole any bigger, where I had placed it. 

Lets hear a big round of applause for Matt and helping me learn something new.  :)

Thanks Matt,

Norma

 :-[
Thanks Norma, as always, my pleasure to help out whenever I can.  I'm glad that it all worked out. :)

Matt

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #268 on: June 27, 2010, 07:09:20 AM »
Matt,

I hope your proofed dough worked out okay yesterday.  I am going to have challenge today with getting all the steps right in trying this Ultra-Thin crust.

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #269 on: June 27, 2010, 07:45:38 AM »
Matt,

I hope your proofed dough worked out okay yesterday.  I am going to have challenge today with getting all the steps right in trying this Ultra-Thin crust.

Norma

Hey Norma,
It worked out perfectly.  My Neapolitan dough made excellent focaccia much to my surprise.  This picture was taken this morning after being in the fridge all night.  I didn't take any pictures last night because we had guests but the crumb structure was great.

Matt
« Last Edit: June 27, 2010, 07:47:40 AM by Matthew »

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #270 on: June 27, 2010, 08:01:32 AM »
Hey Norma,
It worked out perfectly.  My Neapolitan dough made excellent focaccia much to my surprise.  This picture was taken this morning after being in the fridge all night.  I didn't take any pictures last night because we had guests but the crumb structure was great.

Matt

The picture of your focaccia looks great.  :) It always amazes me when trying something new, how something can turn out.  Now you know that you can make focaccia out of your Neapolitan dough. 

I also found that out with the poolish preferment for the Lehmann dough.  No need to make separate dough.  I just used mine for almost anything. 

Thanks for posting the picture,

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #271 on: June 27, 2010, 10:07:58 AM »
Things didn’t start out well this morning. I wanted to get this dough started early because I didn’t want my oven on for a long while today, because they are calling for maybe record breaking temperatures for our area.  I plugged in the proofer box and it wouldn’t light.  I tried different receptacles and also took the light out of the proofing box and tried it in a lamp.  The lightbulb did work in another lamp.  I took the wires apart again and put them back together, but still no luck.  I guess I might have partly did something to the dimmer switch, but the light worked many times last night when trying it.  So much for the proofing box today.  I will have to get a new dimmer switch and see what happens.

Not to be deterred again, I decided to go as planned and mix the dough.  I weighed out the ingredients and had some problems, because my scale at home isn’t as accurate as the scale at market.  I had a hard time weighing the baking soda and garlic powder.  For the other ingredients that were small, I just weighed to the nearest gram or oz.  The IDY, I just guessed by looking at amounts in other members small measuring spoons.

I then mixed the ingredients in the food processor.  The total weight of the dough ball was 251 grams. I had to hand knead the dough, because my food processor did mix the dough, but it was flaky. After hand mixing the dough looked okay. I then boiled 4 cups of water and place that in a pyrex measuring cup and then put the dough in a container and also put that in the microwave. 

I placed the thermometer in the dough and the dough was in a container. The temperature of the dough was 90 degrees F after checking it after 15 minutes.  After a half hour the temperature of the dough was 95 degrees F.  I just checked it again after 45 minutes and the temperature even went higher.  There doesn’t appear to be any skin on the dough.

I will see how trying to make this par-baked crust goes from here.

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #272 on: June 27, 2010, 12:56:00 PM »
After an hour and fifteen minutes, I boiled 4 more cups of water and replaced the water in the Pyrex measuring container.  I wanted to keep the microwave as humid as possible.  The steam came rolling out when I checked it again. 

I decided to roll the dough out after 2 hours of proofing.  The dough rolled out okay, but it took a little while  to roll it.  I tried the best I could to make the rolled dough round.  I then cut the dough with a scissors to 13".  After I cut the dough and went to place it in the cutter pan, it seem to shrink.  I took it out and weighed the unbaked crust.  The weight was 6.3 oz.  I know that is far off the weight of the Ultra-Thin crusts, but I sure wasn’t going to put the whole dough back together and roll again. Then the unbaked crust was docked and placed back into the pan. I then decided to proof the crust again in the cutter pan, placed in the microwave.  I boiled more water and put it in another Pyrex rectangular container that could fit underneath the diagonally placed cutter pan.  The cutter pan had to be adjusted to fit, even diagonally.  The door almost wouldn’t go closed.

I tasted the leftover dough at this point and it tasted bland, just like the Ultra-Thin crusts did.  I couldn’t detect the flavor of garlic powder.

I checked the docked crust after fifteen minutes and it wasn’t dry.  I only let the unbaked crust proof for ˝ hr. the second time. Second picture of par-baked crust is after the second proof.

I set the oven to 400 degrees F and let it warm up and placed the two aluminum cutter pans (with the unbaked crust between them) into the oven.  I used my IR themomether and the aluminum cutter pans came up to 400 degrees F in about 1 minute.  I then used a knife to separate the top pan from the bottom.  I used the IR thermomether again to see the temperature of the unbaked crust.  Only after another minute it the temperature of the crust was 150 degrees F.  I only baked the crust until the temperature reached 195 degrees F.  I quickly weighed the par-baked crust and it weighed 6.0 oz. 

In my opinion I baked the crust a little to long.  I took a video inside (because it was too hot outside) of how the par-baked crust looks and folds.  In the one place it can be seen how the par-baked crust tore a little. 

Sorry my fingernails are dirty, but I was outside early this morning watering my plants and pulling weeds.  I did wash my hands, but didn't get all the dirt out from underneath my finger nails.

video
 

and pictures below

Norma

Offline norma427

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #273 on: June 27, 2010, 12:57:33 PM »
rest of pictures

Norma

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Re: Ultra-Thin Pizza 1/16"..Any Ideas?
« Reply #274 on: June 27, 2010, 01:36:18 PM »
Norma,

After 14 pages and 273 Replies, and looking at your photos and video, I think we may be on the right track. Did you feel the same way based on the handling characteristics of the skin you made?

I think that you will find the next dough easier to handle once you are able to get your proofing box working although you may have to increase the temperature of the proofing box to about 115-120 degrees F. That should make rolling out the dough faster and easier and reduce the potential of toughening up the dough because of excessive rolling. Although you did not taste the garlic powder, it could be that Ultra-Thin is using more garlic powder in order to intentionally soften the dough to reduce shrinking. That might allow us to increase the amount of garlic powder even more next time. It is also possible that the yeast is dead yeast, even if used in very small quantity. BTW, when I use ingredients like garlic powder and baking soda, I use the volume measurements. I don't weigh them even though I have a small scale that I can use for that purpose.

Your original dough weight of 251 grams equates to 8.85 ounces. The 13" skin should have weighed 7.70 ounces, versus the 6.3 ounces you got. I think you will get closer on the weight with experience and once you are able to roll out the dough more easily and maybe with a rounder shape. With a final par-baked weight of 6 ounces, the weight loss during the par-bake was 4.76%. You might recall that I estimated a weight loss of 5% when I came up with my original numbers. That was just a gut call but it good to know that maybe we are in the ballpark.

Peter


 

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