Author Topic: my latest pizza (Read 25789 times)

DoughFoSho · « **Reply #180 on:** November 28, 2011, 02:35:56 PM »

I see what you mean, Peter just replied to my thread, and he did say that 00 type of flour isn't suitable for house ovens, I guess I'll just go and replace them for the bread flour tomorrow [=

and yeah haha, but I doubt I lack in pizza gear atm; I have the kitchen scale (that I've been needing, not for the sole purpose of Pizza, but also other bakings obviously), Baking stone, Pizza cutter, Pizza screen, Pizza peel (eventhough it isn't a wooden one, maybe I'll replace it some day)
maybe I'm missing a pizza plate, but that's about it!

msheetrit · « **Reply #181 on:** December 15, 2011, 08:32:10 AM »

ok here is last night pies.
mannn that wass good!
24 hour room temp dough.
i upgraded the sauce and cooked it.
so soft and tasty dough.
formula:
100%bf
60%water
0.085% cy
sugar0.5%
2.5%salt
very very tasty pizza!

msheetrit · « **Reply #182 on:** December 15, 2011, 08:33:12 AM »

msheetrit · « **Reply #183 on:** December 15, 2011, 08:33:58 AM »

FacciaPizza · « **Reply #184 on:** December 15, 2011, 08:38:42 AM »

Looks good, nice color on the corni

msheetrit · « **Reply #185 on:** December 15, 2011, 08:53:35 AM »

same formula from last week but i added 0.5%sugar and it had made the color nicer.

dellavecchia · « **Reply #186 on:** December 15, 2011, 10:47:23 AM »

The rim and crust look so alive. Great job Michael.

John

msheetrit · « **Reply #187 on:** December 15, 2011, 11:31:58 AM »

thank you john.
it was so good....
i add the one thing that was missing to my pizza making, after everything is on the pizza i streche it and make it bigger. i never done it before.
each time pizza making is more naturall to me.

parallei · « **Reply #188 on:** December 15, 2011, 01:02:45 PM »

Great pie Michael. Your crumb looks very tasty. I too like to give the pie a stretch after it is topped, but I often forget to do it.......

chickenparm · « **Reply #189 on:** December 15, 2011, 01:04:09 PM »

Fantastic pizza!

msheetrit · « **Reply #190 on:** December 15, 2011, 03:28:11 PM »

Thank you parallei!
The streching thing give it the final touch, i love it. I will keep doing it.
Thank you bill!
One thing i can understand is whybthe shrink back after making a disc.

msheetrit · « **Reply #191 on:** January 24, 2012, 03:27:46 PM »

Here is the latest pie.
Sauce was great the beat i ever had so far.
Made from res soft tomatows, fresh garlic, fresh oregano, salt, olive oil, peper, sugar.
Cooked until it reached the right consisty.
The dough was made from stybel num2 14 hours room temp rise 20cl deg
I think its the idial time for this flour, it was so good!

msheetrit · « **Reply #192 on:** January 24, 2012, 03:32:04 PM »

For you guys that know me and my progress and this thread i am glad to tell you that
Finelly i found bf that has 13% proteins in it!
And also somthing that you dont see in israel -caputo!
Now i need your help how to use them to make good pizza.
So please... Tell me.

TXCraig1 · « **Reply #193 on:** January 24, 2012, 03:38:51 PM »

Michael, your pizza just keeps getting better and better!

msheetrit · « **Reply #194 on:** January 24, 2012, 03:42:26 PM »

Thank you my freind !
The pot has 5kg tomatows in it.
I used it for 3 pies and freesed the rest for another 6.
Thae dough was great after 12 hours i devided it and balled it.

jeffereynelson · « **Reply #195 on:** January 24, 2012, 03:46:02 PM »

Awesome pies, and awesome job getting some top notch ingredients. My only experience with caputo is if you don't have the high heat, don't waste it. My favorite pizzas are between 55-60 seconds. That is like 950 degreesish. But caputo can still be worth while I'd say for anything below 90 seconds. Good luck experimenting with new ingredients.

Jeff

msheetrit · « **Reply #196 on:** January 24, 2012, 04:13:08 PM »

Thank you jeff!!
I dont have high heat and i need to try it! maybe 75bf/25caputo
I have 350cl top

chickenparm · « **Reply #197 on:** January 24, 2012, 10:53:14 PM »

msheetrit · « **Reply #198 on:** January 25, 2012, 02:09:22 AM »

parallei · « **Reply #199 on:** January 25, 2012, 04:15:44 PM »

Nice Michael! No that you've found Caputo 00, you will need to build a wood fired oven.