Turns out there are still some Mohicans after all...

[TXCraig1]

It looks like we will be moving across town, so I have not vented the Acunto. The last move was so much fun, I thought why not move the thing again. In any case, I needed a fix, and as it turns out, there were still some Mohicans after all. Here are a few of them.

100% KAAP
63% H2O
2.8% NaCl
1.0% Ischia

Salt dissolved in water. 1/2 the flour mixed in, then the yeast, then the other 1/2 of the flour. Mixed for a couple minutes. A few folds on the counter, 10 minute rest followed by a few more folds. It was very smooth at this point. 18 hours bulk, 8 hours balls. I was very gentle with the dough between the two. I'll post on this specifically later in the General Pizza Making section.

775F/2:00 in the BBQ mod.

CL
 

[Ronzo]

Craig,

You're an artist.

[parallei]

Craig - That zucchini (?) and sausage pie is a real looker

[Jackie Tran]

Beautiful pies Craig.  Your crumb looks different from your usual pies.  I know that you noted that the dough felt different, but did you notice a difference in the crumb and if so what?  Your crumb shots here look awesome!   

Chau

[TXCraig1]

Beautiful pies Craig.  Your crumb looks different from your usual pies.  I know that you noted that the dough felt different, but did you notice a difference in the crumb and if so what?  Your crumb shots here look awesome!  

Chau

Great observation on the crumb looking different. I thought the same thing. Four thoughts come to mind.

1) the dough was ~10F cooler than I usually work with
2) the dough was worked a lot less than I usually work it. I worked it less before fermentation too.
3) I used 1/3 less starter than usual but had it just rip-roaring active
4) The oven was 25F hotter on the stone, and I cooked for ~0:30 less than usual.

The finished product ate beautifully. Very very tender. Great flavor.

CL

[Jackie Tran]

Thanks.  It all makes sense.     Would you go so far as to say this crust and crumb is your best yet? or just different from your usual?  I like this type of crumb but I also like a bit of a crisp on the outside.  Did these have less of a crisp than usual b/c you baked it for 30 seconds less?

Chau

[BrickStoneOven]

I'm with parallei, that zucchini looks awesome. Really good coloration on the crumb.

[buceriasdon]

Ditto

I'm with parallei, that zucchini looks awesome. Really good coloration on the crumb.

[TXCraig1]

Thanks.  It all makes sense.     Would you go so far as to say this crust and crumb is your best yet? or just different from your usual?  I like this type of crumb but I also like a bit of a crisp on the outside.  Did these have less of a crisp than usual b/c you baked it for 30 seconds less?

Chau

I don't think I would say this was my best ever. Notwithstanding, I have a good feeling that it will be when I can get it into the Acunto. I like the faster bake for the texture and tenderness, but I miss out a little on the less browning. I'm really excited to get the bake time down to 90 seconds and still be able to get the browning of my old 2:30 pies.

CL

[TXCraig1]

Ditto

Thanks all. I must admit that the zucchini pie looked better than it tasted. I think next time I will saute the zucchini in a little olive oil first so it doesn't have any raw taste. I think that will be really good. For raw zucchini, I liked the combination with the goat cheese, lemon, and olive oil a lot better (http://www.pizzamaking.com/forum/index.php/topic,13475.0.html). Those ingredients balanced out the raw flavor very nicely - king of like a salad.

CL

[chickenparm]

Wow! Those look so elite and delicious! Nice Job there as always!
 

[Morgan]

Damn those look good.

[f.montoya]

I'm hungry again...and I just finished my fish dinner 20 minutes ago.

That's it. I'm havin' another pizza party next week(Golden Week here in Japan)!! 

[TXCraig1]

Now here is a post I didn't expect to see revived. Did you notice that these were baked in a gas BBQ mod?

http://www.pizzamaking.com/forum/index.php/topic,9614.msg83372.html#msg83372