Author Topic: my latest pizza (Read 25201 times)

msheetrit · « **Reply #240 on:** February 24, 2012, 08:19:34 PM »

So what is the glouten level on the red bag flour?

Jackie Tran · « **Reply #241 on:** February 24, 2012, 08:39:37 PM »

Quote from: msheetrit on February 24, 2012, 08:19:34 PM

So what is the glouten level on the red bag flour?

I think it is about 12% but I could be wrong.

msheetrit · « **Reply #242 on:** February 24, 2012, 09:58:28 PM »

Woo good

!
Ok, so it's 4am here in israel, i made the batch fo tommarrow.
Your were saying that 2 or 3 present water could change a lot... So i saw it now.
1000 gram flour i puted 61% water so 1% are 10 gram so each present changes a lot. Thank you for showing me that point of view.
I took a picture of the bag to know if it's the same one that your talking about.
Ans also i mix it for only 10 sec exatly as you recomended. Took a picture of the dough after mixing and tommarrow i will upload a photo before balling for you.

Jackie Tran · « **Reply #243 on:** February 24, 2012, 10:12:28 PM »

Looking forward to your results. The dough looks slightly lumpy. Is this how your dough normally looks after a 12-15s mix in the food processor?

msheetrit · « **Reply #244 on:** February 24, 2012, 10:32:16 PM »

Yes, i need to give a knead or tow by hand.

msheetrit · « **Reply #245 on:** February 24, 2012, 10:44:56 PM »

to be correct its because of the amount, most of the time i made 500gram or 750gr, i think 1kg like today is abit much for it. In smaller batch it get more a ballier and in 15 sec even more but today i mixed it 10sec only.
So now after 1 and half rest i fliped and closed it and it looks like this.
I have to say this is much better. Thanks for the abosorvation.

Jackie Tran · « **Reply #246 on:** February 24, 2012, 11:28:20 PM »

Yes the dough looks excellent already. Based on your experience and observation on the different amount of dough you did the right thing by adding some folds to it. I too have noticed that bigger batches may require a bit more kneading. How much, I'm not exactly sure. Btw, the red bag caputo flour you posted looks like the same as the one I see here. I buy the blue pizzeria flour now because it comes in 25kg and is much cheaper for me to buy in volume.

Micheal your results has given me cause to go back and experiment more with the food processor. You are now actively affecting my process and learning! We will learn together Michael!

Chau

msheetrit · « **Reply #247 on:** February 25, 2012, 08:37:08 AM »

Wow this should be fun!!!:)
I balled the dough this time litle bit tightly.
Here are the photos of the first is before balling.
After mixing it rested hour an a half and thrn i leted fermted for 7 and a half.
100% caputo red bag flour
61% water 20cl deg
2.5% salt
1% sugar
0.17% cy
All room temp 19-22 cl deg

msheetrit · « **Reply #248 on:** February 25, 2012, 05:57:13 PM »

Well here are the balls. After another five hours. Total 15 hours.

msheetrit · « **Reply #249 on:** February 25, 2012, 06:15:50 PM »

Before i upload the pizzas photos i want to take a minute and say a thong or tow about the sauce.
After tryin several thing i managed to make very good sauce after taking the advice of my friend who learned from he's grandmother kitchen as a boy.
After buying red and soft big tomatows in the market i puted them in boiled water in a big pot and then pilled the shell, took out every thing and leaved to the sauce only the flesh without grains or fluids.
Then mixed it five sec in the food proccesor.
The cooked it on wide aluminum pot on the highest flame i have for half hour with just salt half tsp sugar and 1 tbs olive oil.
Than it reached the right consisty for pizza.
The sauce taste very natural, clean and with no saur at all just what i wanted for year and a half, since i started making pizza.
Here is a photo before cooking the sauce and a video i filmed a specialy for you guys ten ten minuts after it was on the flame.

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

Jackie Tran · « **Reply #250 on:** February 25, 2012, 06:19:50 PM »

Michael, it's hard to beat fresh made sauce from fresh tomatoes.

msheetrit · « **Reply #251 on:** February 25, 2012, 06:24:50 PM »

This how it looked when it was very hot and ready.
I leted it cool down and i placed it in the fridge for 2 days until baking.
So what do you say? And chau my learning freind and mentor, your opinion is very importent to me

msheetrit · « **Reply #252 on:** February 25, 2012, 06:27:14 PM »

Quote from: Jackie Tran on February 25, 2012, 06:19:50 PM

Michael, it's hard to beat fresh made sauce from fresh tomatoes.

please care to explain (you know my english is also a learning project)
As much as you want to resize and upload more photos of the pizzas i have to go sleep its almost 2 am here and ihave work in 4 hours, i promiss i will upload everything tommarrow i have many things to say about it.

Jackie Tran · « **Reply #253 on:** February 25, 2012, 06:42:57 PM »

Michael, that means that sauce made from fresh tomatoes instead of can tomatoes makes the best sauce IMO (In my opinion). It has the taste of freshness which is lost when it's canned. Often times, I like to mix 1/2 fresh tomatoes and 1/2 can tomatoes to get that fresh taste.

although many members here often shy away from or frown upon "cooking" sauce. If you don't cook it too much, I think it is okay, but cooking tomatoes too long can lose the freshness as well and make tomatoes taste acidic. Of course, you have to cook it just enough to peel the skins, but I usually stop after that. But there are many different ways to make good sauce, cooked or uncooked. As long as you are happy with the end product that's all that matters.

I hope you get some rest, and I am looking forward to your results. I hope it's what I want to hear.

BTW, the pizza looks very good and you look like you are proud of it.

Chau

parallei · « **Reply #254 on:** February 25, 2012, 06:46:54 PM »

That is one fine looking pizza Michael!

msheetrit · « **Reply #255 on:** February 27, 2012, 04:53:02 PM »

Ok
So the dough for this pizza was 15 hours dough and for my taste the 8 hours dough is better.
Why?
Because the 15 hours dough is a bit harder and a bit dryier.
I had to test it again so i made yesterday 2 hours dough with the same formula just added more yeast (2%)
Snd even that dough was very very soft like the 8 hours dough.
So it got nothing to dough with oil, chau you were right in this small amount the oil doesent do nothing.
One more thing the 15 sec mix in the food proccesor is better then 10sec.
Inam very glad that i could test it and to get answers.
I dident used the blue bag after all i will leave it to next time.
I added abit more sugar to the mixture 2% and did good to the color.
About baking time i did 4 pizzas the first one baked 3:35, the second 4 minute, the third 3:00 so i have to say that good results come before 3:40 minute. Past that point i get crispier pizza, before the very very soft pizza.
As for the sauce becuase i cooked only halfhour on high flame and because the th tomatows were very red soft it dident had acidity at all. It was great!
I dumped the pecorino after first pizza this kind dident melt good for my taste. And to be exatct i love the d buffalo much better then the cow.
After all the pizzas were very good everyone enjoyd it.
From now on i am thinking about 8 hour dough.
This formula is on my mind for next time.
100% caputo red bag
60% cold water (20cl deg)
0.5 % cy
2% sugar
3% salt
Maybe even litle bit more yeast.
As for balling and so...
In this baking i did couple foldes after hour and a half the rest covered 8 hours the balling litle bit tightly and another five hours.
In the resullt phase: i think its too much!
I am thinking next time about baling after 1 hour and let it seat for nother seven hours.
I happy in the photo because i feel very good while making pizza i made the batch in four am i love and now more then ever i love o learn the dough and its behavier.

msheetrit · « **Reply #256 on:** February 27, 2012, 05:23:48 PM »

Here is the last one.
Each ball wheigh 405gr.

msheetrit · « **Reply #257 on:** February 27, 2012, 05:32:41 PM »

Here is the slices, yoy can see how the dough spills on my hand from its softness.

msheetrit · « **Reply #258 on:** February 27, 2012, 05:40:37 PM »

Here is last nigh test.
I made 285 gr balls, size of a plate( i never done this before)
Very good!

msheetrit · « **Reply #259 on:** February 27, 2012, 05:42:42 PM »

I cant stop thinking of testing the caputo next time without the broil, to go back to old and good my oven setup lower oven rack with convection. I will do it...
I wish i had more heat in the oven i think the caputo would love it.

Author Topic: my latest pizza (Read 25201 times)

parallei