Author Topic: Spring Break 2am pizza making!  (Read 1377 times)

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Offline wucactus1

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  • Location: Lexington/Louisville, Ky
Spring Break 2am pizza making!
« on: March 16, 2011, 10:59:56 AM »
So the home pizza making has really been at a halt lately...School is crazy, and working two jobs in attempt to save as much money as possible for potential trips doesnt really help either, but I have been working at the local NY style pizzeria tossing and baking pies, so it sort of supplements i guess...Either way Its spring break and Im free to experiment once again.  So I decided to hop on it and make my dad a pizza for when he gets off work.  He works 6pm-2am and usually eases his hunger pains with taco bell, wendys, etc...you  typical american late night food fare, not this time.  I told him to hang in there and resist, that a perfect pizza would be waiting for him.  There was pizza, perfect maybe not but pretty darn close to the immaculate crumb that has been haunting me for years.

The Breakdown:
AT Flour-100
H2O-65
Salt-2.5
IDY-.3
oil-1
Starter-Eyeballed it about 1/4 cup
The pizza set at room temp bulked for about 8.5/9h and was then folded 4 times and left until it was strecthed and baked at 2:15.
room temp-68
Here are some pictures of the pizza...Im going to bake two/three more before I leave for school friday.  We'll see how they turn out!


Offline wucactus1

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Re: Spring Break 2am pizza making!
« Reply #1 on: March 16, 2011, 11:00:28 AM »
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Offline wucactus1

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Re: Spring Break 2am pizza making!
« Reply #2 on: March 16, 2011, 11:00:48 AM »
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Offline wucactus1

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Re: Spring Break 2am pizza making!
« Reply #3 on: March 16, 2011, 11:01:33 AM »
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Offline Jackie Tran

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Re: Spring Break 2am pizza making!
« Reply #4 on: March 16, 2011, 11:07:38 AM »
Nice job Wu.  Glad you are finding that pizza happiness zone again.  :)

Offline wucactus1

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Re: Spring Break 2am pizza making!
« Reply #5 on: March 16, 2011, 01:54:03 PM »
getting there...This was the first time with a natural starter...and at first I thought it was a dud, but I hung in there and it worked out!  I may try using more of it this time as opposed to the 1/4c and see what happens.

Offline chickenparm

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  • Location: Kentucky-Making New York Style Pies
  • Oh No,Not Pizza Again!!!
Re: Spring Break 2am pizza making!
« Reply #6 on: March 16, 2011, 05:19:26 PM »
Nice Job!

You are using all trumps? Is it an AP flour?How does that taste and compare to a BF?
Thanks.
 :)
-Bill

buceriasdon

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Re: Spring Break 2am pizza making!
« Reply #7 on: March 16, 2011, 05:22:57 PM »
Nice looking pizza. :D You're a good son.
Don

Offline wucactus1

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  • Location: Lexington/Louisville, Ky
Re: Spring Break 2am pizza making!
« Reply #8 on: March 16, 2011, 05:31:20 PM »
Thanks my dad enjoyed it...as did I!

As far as the flour goes its a Bromated, Bleached High Gluten flour from Genral Mills

Offline Ev

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Re: Spring Break 2am pizza making!
« Reply #9 on: March 17, 2011, 07:40:02 AM »
Great looking pie. Could you taste the effect of the starter in there? With .3% IDY in the mix, I'd imagine it could mask the starter pretty well.


 

pizzapan