January 2011 Monthly Challenge: "New to You"

[buceriasdon]

Looks good to me! So you would use less sauce inside? I had considered making some mini-calzones myself for appetizers and still will try them for another time. What did you use for stuffing?
DOn

Nothing new or creative here, but I've never made a calzone before.  Well, there has been one or two "accidental calozone".  They didn't turn out too well.  If I make them again, I'll cut back on the HR and loose the sauce on the inside.  Anyway...

[Lespaul20]

Here is my something new. I bought some Caputo 00 to use with my new oven mod. Using a borrowed IR thermometer I know my oven can now get over 750 which is the max for the thermometer.

I used a recipe that I found. 65% hydration, 24 hours in the fridge. Sauce was 6-in-1s slightly drained with a little pre-made pizza sauce seasoning. Mozz was the only cryopak mozz I could find in our grocery store.

Tasted good but as you can see the top could have used a little more time. The bottom was getting a little charred for what we like so I pulled it. Was in for 90 seconds.

[parallei]

Don,

Concerning the Calzone:  If I do this again, I'd take to heart some other folks' advice and not put sauce inside.  I used 6-1 (without draining) and it made the tops soggy.  Filling for these two 8-inch dia. skins included: 6 oz whole milk ricotta blended with 3 oz shreded whole milk mozz, 1 egg yolk some oregano and S & P.  Both had sauted fresh mushrooms (oil and OO) with a bit of thyme.  I blotted most of the moisture out of the mushrooms, so I'm blaming the sogginess on the sauce.  One had Italain sausge that I'd pre-cooked.

Thanks for the "Looks good"

Paul

[DKM]

Parallei, they did have a good "look" so I hope you try again (and post more pictures).


Lespaul20, I tend to have the same problem of a light top and done underside.

[plev20]

My first post! New for me is Sicilian style pizza. I make my by taking my normal 50/50 "00" and Mondocko bread flour pizza dough, cold rise for 2 days. Roll out the dough into a square and put it in a oiled pan. Then cover and room temp rise for 24 hours. oil and par bake before topping. Bakes for around 13 to 15 min in deck oven aaaand enjoy!

[Pete-zza]

plev20,

Welcome aboard. That is a fine looking pizza.

I think our members would like to see your dough formulation if you don't mind posting same.

Peter

[plev20]

100%  50/50 cuputo / mondocko
60% water  75 to 77 degrees in mild winter
3% salt
1.5%1.5 olive oil
.60% yeast

I'm kinda new to bakers percentages so heres my true weight incase I did something wrong.

27lb cuputo
25lb mondocko
31lb water
1.50lb salt
.30lb yeast
.80lb oil

[Pete-zza]

plev20,

Thank you for posting your recipe. Is the yeast compressed (cake/fresh/wet) yeast, or a dry form of yeast? And what is the size of your pan and how much dough do you need to make the pizza you showed in the photo?

Peter

[plev20]

Hey Peter, I use SAF instant yeast. The finished dough weight is 2.25lb and the pan is 15x15.

[Pete-zza]

plev20,

Thank you very much. I ran your numbers through the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html and got the following:

Flour Blend* (100%): Water (59.6154%): IDY (0.57692%): Salt (2.8846%): Olive Oil (1.53846%): Total (164.61538%):

23587.2 g  |  832 oz | 52 lbs 14061.6 g  |  496 oz | 31 lbs 136.08 g | 4.8 oz | 0.3 lbs | 15.06 tbsp | 0.94 cups 680.4 g | 24 oz | 1.5 lbs | 40.63 tbsp | 2.54 cups 362.88 g | 12.8 oz | 0.8 lbs | 26.88 tbsp | 1.68 cups 38828.16 g | 1369.6 oz | 85.6 lbs | TF = N/A

*The Flour Blend comprises 27 lb. Caputo 00 Pizzeria flour and 25 lb. Pendleton Mondako pizza flour, in a ratio of 51.92/48.08

Based on a dough ball weight of 2.25 lb. and a 15" x 15" pan size, the corresponding thickness factor = 2.25 x 16/15 x 15 = 0.16. That means a single dough ball would look like this:

Flour Blend* (100%): Water (59.6154%): IDY (0.57692%): Salt (2.8846%): Olive Oil (1.53846%): Total (164.61538%):

619.99 g  |  21.87 oz | 1.37 lbs 369.61 g  |  13.04 oz | 0.81 lbs 3.58 g | 0.13 oz | 0.01 lbs | 1.19 tsp | 0.4 tbsp 17.88 g | 0.63 oz | 0.04 lbs | 3.2 tsp | 1.07 tbsp 9.54 g | 0.34 oz | 0.02 lbs | 2.12 tsp | 0.71 tbsp 1020.6 g | 36 oz | 2.25 lbs | TF = N/A

*The Flour Blend comprises 321.9g/11.35oz Caputo 00 Pizzeria flour and 298.09g/10.52oz Pendleton Mondako pizza flour

Peter