Author Topic: Tonights Pie (pic)  (Read 1117 times)

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Offline PiedPiper

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Tonights Pie (pic)
« on: July 16, 2011, 09:45:56 PM »
My pizzas are really coming close to my idea of the perfect pie, tonight's pie I was especially proud of how it came out.  Thanks pizzamaking.com!!!



Online Pete-zza

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Re: Tonights Pie (pic)
« Reply #1 on: July 16, 2011, 10:05:47 PM »
PiedPiper,

Your pizza looks mighty fine. Can you provide details on the pizza, including the recipe you used?

Peter

Offline PiedPiper

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Re: Tonights Pie (pic)
« Reply #2 on: July 16, 2011, 10:29:39 PM »
PiedPiper,

Your pizza looks mighty fine. Can you provide details on the pizza, including the recipe you used?

Peter

Sure, here is the dough:

(1) 12 dough  TF = .09252, Bowl compensation = 1%
Flour (100%):    177.18 g  |  6.25 oz | 0.39 lbs
Water (58%):    102.77 g  |  3.62 oz | 0.23 lbs
IDY (.35%):    0.62 g | 0.02 oz | 0 lbs | 0.21 tsp | 0.07 tbsp
Salt (1%):    1.77 g | 0.06 oz | 0 lbs | 0.32 tsp | 0.11 tbsp
Olive Oil 7 (%):    12.4 g | 0.44 oz | 0.03 lbs | 2.76 tsp | 0.92 tbsp   *I pushed it up to 14g*
Sugar (1.55%):    2.75 g | 0.1 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
Vital Wheat Gluten (1.2%):    2.13 g | 0.07 oz | 0 lbs | 0.77 tsp | 0.26 tbsp   *used 1tsp VWG*
Total (169.1%):   299.61 g | 10.57 oz | 0.66 lbs | TF = 0.0934452

Sauce:
12oz can Contadina tomato paste
1 - 1/2 cup water (plus 1 can full)
1/2 tsp dried Oregano
1/4 tsp Dried Basil
1/4 tsp Kosher salt
1/8 tsp Ground Black Pepper
1/4 tsp Sugar
1/4 garlic powder
2 tsp onion powder
drizzle EVOO

My Dough ball came in weighing 293g,  I need to get me a more accurate scale, as for cheese I used a blend of provolone AND white cheddar, my mix was about 4:1.  I baked at 510 but did not time it, im thinking it was around 8-10 minutes.  Heres a pic of my crumb:

 

Offline chickenparm

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Re: Tonights Pie (pic)
« Reply #3 on: July 16, 2011, 11:31:33 PM »
Wonderful Pie! Nice work there!
 :pizza:
-Bill

Online norma427

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Re: Tonights Pie (pic)
« Reply #4 on: July 17, 2011, 08:31:49 AM »
PiedPiper,

Your pie does really look tasty!  :)

Norma
Always working and looking for new information!

Offline hammettjr

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Re: Tonights Pie (pic)
« Reply #5 on: July 18, 2011, 10:11:37 PM »
Colorful pie, I'll take a slice! Out of curiosity, how did you arrive at TF=.09252?


Offline Lespaul20

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Re: Tonights Pie (pic)
« Reply #6 on: July 18, 2011, 10:41:42 PM »
What type of flour did you use? How was the texture? From the pictures it looks moist and chewy, something I'd like to have with a recipe. Where did you get or what was your inspiration for the formulation?

Offline PiedPiper

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Re: Tonights Pie (pic)
« Reply #7 on: July 19, 2011, 07:22:45 PM »
Colorful pie, I'll take a slice! Out of curiosity, how did you arrive at TF=.09252?

I started with a TF of .08252 which was Pete-zzas TF for one of his Mack & Mangos doughs which was a good dough but a bit too thin for my  tastes.  In later pies I pushed it up to .119 which was way too thick,  I finally arrived at .09252 after playing with the dough calculator a bit to make a dough ball with the percentages I wanted at about 300g

What type of flour did you use? How was the texture? From the pictures it looks moist and chewy, something I'd like to have with a recipe. Where did you get or what was your inspiration for the formulation?

I used KABF the texture was nice, pretty much moist n chewy like u said but i think the next time i make it ill use more IDY yo see if i can get more rise without changing the hydration.  MY inspiration for it is I cant get a good pizza in Mississippi and I want to create a pizza for myself and my family that reminds us of pizza from back in New Jersey.

Offline hammettjr

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Re: Tonights Pie (pic)
« Reply #8 on: July 19, 2011, 09:47:52 PM »
Thanks!