Author Topic: Article on oven building in Edible Boston mag, plus scott r recipe  (Read 827 times)

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Offline dellavecchia

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There is an interesting article on oven building in the spring issue of Edible Boston:

http://www.ediblecommunities.com/boston/spring-2011/if-he-builds-it-they-will-bake.htm

And they have a scott r dough recipe published (well, "adapted" anyway)!

http://www.ediblecommunities.com/boston/spring-2011/pizza-dough.htm

John


Offline Tscarborough

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Re: Article on oven building in Edible Boston mag, plus scott r recipe
« Reply #1 on: May 23, 2011, 04:59:17 PM »
6-3/4 cup flour for 4 12" pizzas?!  I use 5 cups for 4 16" pizzas.

Online Pete-zza

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Re: Article on oven building in Edible Boston mag, plus scott r recipe
« Reply #2 on: May 23, 2011, 06:17:57 PM »
There is nothing said as to the style of pizza to which the recipe applies, or at least I couldn't find it, but if the flour is King Arthur bread flour and it is measured out Textbook style as King Arthur recommends, and if a cup of water is 8 ounces volumetrically, then, using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, the dough formulation would look like this:

King Arthur Bread Flour* (100%):
Water (60.91%):
IDY (0.3595%):
Salt (2.665%):
Olive Oil (1.074%):
Brown Sugar (0.4759%):
Total (165.4844%):
837.8 g  |  29.55 oz | 1.85 lbs
510.3 g  |  18 oz | 1.13 lbs
3.01 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
22.33 g | 0.79 oz | 0.05 lbs | 4 tsp | 1.33 tbsp
9 g | 0.32 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
1386.42 g | 48.9 oz | 3.06 lbs | TF = N/A
*Measured out Textbook style
Note: No bowl residue compensation

Based on the above, a single dough ball would weigh 12.23 ounces and the corresponding thickness factor would be 0.1081. That might be considered a NY street style but somewhat thicker.

Peter

Offline scott r

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Re: Article on oven building in Edible Boston mag, plus scott r recipe
« Reply #3 on: May 29, 2011, 01:54:02 PM »
AAH, too funny.   guys, the recipe was definitely modified!   Its still pretty cool that andrea wanted to print this.   She came to my house for pizza and wanted a recipe for something similar, but something that would work in a home oven at 500 degrees.   The pizza I actually made for her was basically a neapolitan/coal oven hybrid pizza that was cooked at 800 degrees.    The recipe I gave her was for something a bit more new york style so that it would work nicely at the lower temp.   I think this modified recipe would work nicely if you stretched the dough out to make larger pizzas, and made sure the dough sat out at room temp till it at least doubled in size before making the pizza.   Also, I recommend better for bread flour if thats available.  If you can't find that flour it might be a good idea to up the hydration and double the oil.