Author Topic: Pizza Anarchy (Read 56646 times)

Tscarborough · « **Reply #620 on:** October 26, 2012, 11:53:40 PM »

I never managed to work in a pizza, I ended up using the oven to do the onions and peppers, so I had 8 doughs in the fridge today. I kept the 4 Caputo and one AT (7 day cold ferment) and made 4 more tonight:

5 cups AT bromated
2-1/2 cups water
2 tsp salt
1-1/2 tsp IDY

I will let it warm bulk until tomorrow morning.

writerlilly · « **Reply #621 on:** November 07, 2012, 12:45:11 PM »

Now, that is a thing of beauty.

Tscarborough · « **Reply #622 on:** November 17, 2012, 12:08:24 PM »

Thank you. I was too busy eating to take any pics of those pizzas, Tim and Craig posted plenty pics in this thread, although most were not of those doughs:

http://www.pizzamaking.com/forum/index.php/topic,21773.0.html

Momma wants pizza so I am making John's emergency Neapolitan dough:

3 balls, 100% Molino Soncini Cesare Tipo 00

Flour (100%): 453.8 g | 16.01 oz | 1 lbs
Water (65%): 294.97 g | 10.4 oz | 0.65 lbs
IDY: .5 g (from a yeast conversion chart I found somewhere)
Salt (2.5%): 11.35 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
Total (167.75%): 761.25 g | 26.85 oz | 1.68 lbs | TF = N/A
Single Ball: 253.75 g | 8.95 oz | 0.56 lbs

I also bought some fresh pulled mozzarella and various other things, including an electronic scale and (finally!) some dried cherries which are in repose with Old Monk rum.

I added 100% of the water, 50% of the flour and the yeast, it is resting now.

pizzaneer · « **Reply #623 on:** November 17, 2012, 12:28:52 PM »

For an emergency dough, that doesn't seem like much yeast. Without sugar, I'd be surprised if you get good development before tonight. (The sugar doesn't flavor the dough, just helps kickstart the yeast.)

Tscarborough · « **Reply #624 on:** November 17, 2012, 01:00:02 PM »

It was a very small amount of yeast, but the right amount according to the chart. We will see. It was a very dry dough as well. The first pic is where I would normally stop mixing and let it rise, the second is after I did 5 minutes of kneading (It looks damp because it is, on the surface, I wet my hands to work it). I will let it bulk rise for a while, see if there is any action, then do the stretch and folds as given by John.

Tscarborough · « **Reply #625 on:** November 17, 2012, 03:14:11 PM »

It easily doubled. Here it is after another round of stretch and fold, it is starting to feel right and was full of air.

pizzaneer · « **Reply #626 on:** November 17, 2012, 03:57:58 PM »

wow - what's your RT?

Tscarborough · « **Reply #627 on:** November 17, 2012, 04:01:19 PM »

Tscarborough · « **Reply #628 on:** November 17, 2012, 04:26:26 PM »

(I don't know what RT is)

After one last stretch and fold, they are balled and in the can.

Chicago Bob · « **Reply #629 on:** November 17, 2012, 04:56:12 PM »

You had quite a rapid rise/doubling Tom...Pizzaneer is talking about your RT room temp.

Tscarborough · « **Reply #630 on:** November 17, 2012, 05:28:57 PM »

Oh, I call that AT, ambient temp. It is about 65 in the house, so I put it outside in the sun at about 64 degrees.

Tscarborough · « **Reply #631 on:** November 17, 2012, 06:47:13 PM »

Well they have almost doubled again at 65 RT/AT, but it is a moot point, the family just got home so they get an additional 12 hours to rise. Pizza for lunch!

Tscarborough · « **Reply #632 on:** November 18, 2012, 07:25:45 PM »

Finally, pizza. I make a lot more dough than pizza, it is hard to get the scheduling right amongst the busy family. I only made three doughs, so I kept it simple. First is Italian sausage and mushroom with basil post-bake. Second is mushroom and chimmichurri, the last is Italian sausage and chimmichurri. The dough pictured has doubled, barely. This flour is junk, the recipe is great, but even it couldn't help the weakness of the flour.

Ev · « **Reply #633 on:** November 18, 2012, 07:40:34 PM »

Really? What's wrong with the flour? Those pies look great to me.

Tscarborough · « **Reply #634 on:** November 18, 2012, 07:58:01 PM »

You know what, you are right, Ev, it is not fair for me to call it crap when using a new-to-me-formula and a new flour after one try. I change my opinion to: It is very different than Caputo Tipo 00.

pizzaneer · « **Reply #635 on:** November 19, 2012, 10:46:49 AM »

Tom, what are the differences?

Tscarborough · « **Reply #636 on:** November 19, 2012, 11:09:24 AM »

It was weak when cooking, 2 of those pies had a hole in them, plus it didn't brown evenly (which I kind of expected) and it did not have the smooth silky feel of Caputo.

Tscarborough · « **Reply #637 on:** December 02, 2012, 10:47:37 AM »

So I woke up with this morning with a half pint of Shiner Bohemian Black Lager on my desk and a desire for pizza for lunch. For one ball:

202 grams Molino Soncini Cesare Type 00
150 grams (flat, warm) Shiner Bohemian Black Lager
1 tsp EVOO
1/2 tsp salt
1/2 tsp ADY

It mixed up into a nice nutty brown color. I will let it double then do some stretch and folds.

Tscarborough · « **Reply #638 on:** December 02, 2012, 02:28:14 PM »

I let it double then gave it my OCD 7 S&Fs. It feels a lot better on this go-round than last, maybe because it is a much higher hydration than last time. It smells great, too.

Tscarborough · « **Reply #639 on:** December 02, 2012, 03:02:55 PM »

I couldn't find my square pan, it is probably underneath some brownies at a neighbors house, so I used a round one, heavily slathered with Crisco. I will let it rise in the pan for a while. BTW, the doughball was 352g.