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Author Topic: Late Night Snack  (Read 1784 times)

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Offline Glutenboy

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Late Night Snack
« on: October 18, 2010, 02:53:47 AM »
I got hungry...  ;D  My regular All-Trumps formulation, but I raised the hydration to 62%.  Light, crisp and chewy.
« Last Edit: October 18, 2010, 02:55:55 AM by Glutenboy »
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PaulsPizza

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Re: Late Night Snack
« Reply #1 on: October 18, 2010, 04:59:44 AM »
Glutenboy, That looks very very tasty!! If I remember correctly, you cold ferment...how long did this pizza ferment for?

Thanks for the pics and great job,

Paul
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Offline canadianbacon

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Re: Late Night Snack
« Reply #2 on: October 18, 2010, 09:38:40 AM »
a really great job on the crust, love the look of it, well done ! 
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Offline norma427

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Re: Late Night Snack
« Reply #3 on: October 18, 2010, 11:00:20 AM »
Glutenboy,

Great looking pizza!   ;D

Norma
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Offline Glutenboy

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Re: Late Night Snack
« Reply #4 on: October 18, 2010, 02:06:10 PM »
Quote from: PaulsPizza on October 18, 2010, 04:59:44 AM
If I remember correctly, you cold ferment...how long did this pizza ferment for?
This dough was in the cooler for six days.
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PaulsPizza

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Re: Late Night Snack
« Reply #5 on: October 18, 2010, 03:07:17 PM »
Looks awesome buddy, great job.
Have you fermented much past 6 days?
Paul
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Offline Glutenboy

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Re: Late Night Snack
« Reply #6 on: October 18, 2010, 04:09:19 PM »
I believe the longest I've gone is 8, but I'm on day 7 now and I still have 2 dough balls in the fridge so I could be on the verge of uncharted territory!
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PaulsPizza

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Re: Late Night Snack
« Reply #7 on: October 18, 2010, 05:32:01 PM »
Quote from: Glutenboy on October 18, 2010, 04:09:19 PM
I believe the longest I've gone is 8, but I'm on day 7 now and I still have 2 dough balls in the fridge so I could be on the verge of uncharted territory!
Foodgasm approaches.....lol
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Offline pizzablogger

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Re: Late Night Snack
« Reply #8 on: October 18, 2010, 11:14:37 PM »
That's very nice looking and make no mistake!

Really good looking pie Glutenboy.  :)
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Offline mr782xx

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Re: Late Night Snack
« Reply #9 on: October 21, 2010, 04:09:25 PM »
GB,

Did you dress the dough, and what cooking method did you use to get the crust so dark without buring the cheese?

Sometimes my edges don't come out as brown as I would like them to be.

Thanks,

Larry
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Offline Glutenboy

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Re: Late Night Snack
« Reply #10 on: October 21, 2010, 04:31:16 PM »
Quote from: mr782xx on October 21, 2010, 04:09:25 PM
Did you dress the dough, and what cooking method did you use to get the crust so dark without buring the cheese?
Not exactly sure what you mean by "dress the dough."  It was naked as far as I know.  Seriously, if you mean did I brush anything on it for browning purposes, no.  I think the color comes from a combination of factors.  I use All-Trumps, which is a high-gluten flour.  My exprerience is better browning than with lower-protein flours.  Second, extended refrigeration (that dough is six days old).  Again, my experience has been that the long sleep in the cooler improves coloration.  Third, I've got a pretty hot oven.  I can get it over 600 by setting it on broil.  The broiler's on the bottom, so the broil setting provides what amounts to an extra-hot bake.  I just did one at 9 days old last night and got some nice color and more leoparding than usual as well.  I took pics and will post them later.  Got one more for later today.  We're shooting for double digits now!  ;D  I'll take photos.
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Offline Jackie Tran

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Re: Late Night Snack
« Reply #11 on: October 21, 2010, 04:38:02 PM »
Nice looking pie as always GB.  ;)
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Offline mr782xx

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Re: Late Night Snack
« Reply #12 on: October 21, 2010, 04:52:28 PM »
 :-D naked dough.  Good one!

Yes, I meant did you brush the dough with flavored oil or butter before you cooked it.  I have a pizza book that talks to "dressing" dough with flavored oils and adding various spices to the dough mixture.  Pics of your pies looked similar to the ones I've seen dressed.  Must just be the lighting/Camera.

I use the same flour, 60% hydration, 2% oil, and 3% sugar (sometimes no sugar) & salt each, and let it sit 2-3 days in the refridgerator. 

My 1980-something GE gets up to 560 degrees, but I still don't always get the edge I'm looking for....looking for kinda brown, light, and lightly crisp.

My dough always seems, IMO, to over proof when I bring it up to room temp if I go longer than 3 days.  Going to try a lower IDY percentage (.18 v. .25%) in tonight's dough, to see if that helps any.

BTW, great looking pies and thanks for the reply!

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