The Entire Pizza Making Process I use at the Garage

[HAMnEGGr]

Thanks!  btw, why is cold fermentation integral to NY Pizza but no no for Neapolitan?  More yeast in NY so have to slow it down a bit?

[TXCraig1]

Thanks!  btw, why is cold fermentation integral to NY Pizza but no no for Neapolitan?  More yeast in NY so have to slow it down a bit?

Cold fermenting is probably integral to NY-style because it is much easier and has a much larger margin of error.

I personally wouldn't use cold fermenting for NY or any other dough for that matter. I don't like cold fermenting period. I don't think it develops as much flavor, and I think it has a negative impact on texture.

[Chicago Bob]

Before your WFO; when you were working with your modded grill, did you ever create any non-00 flour doughs that were non refrigerated, and to your liking? If so would you mind providing a quick link Craig (not wanting to derail here) Thank you.

Bob

[TXCraig1]

Before your WFO; when you were working with your modded grill, did you ever create any non-00 flour doughs that were non refrigerated, and to your liking? If so would you mind providing a quick link Craig (not wanting to derail here) Thank you.

Bob

Yes, all I used was KAAP. Fermentation was 24 +/- hours in the mid to upper 70's.

http://www.pizzamaking.com/forum/index.php/topic,12371.msg117401.html#msg117401
http://www.pizzamaking.com/forum/index.php/topic,13475.msg133735.html#msg133735
http://www.pizzamaking.com/forum/index.php/topic,13869.msg139376.html#msg139376
http://www.pizzamaking.com/forum/index.php/topic,13775.msg138319.html#msg138319

My Reverse UPN thread called for fermentation in the low 60's. http://www.pizzamaking.com/forum/index.php/topic,10237.msg89810.html#msg89810

CL

[Chicago Bob]

Yes, all I used was KAAP. Fermentation was 24 +/- hours in the mid to upper 70's.

http://www.pizzamaking.com/forum/index.php/topic,12371.msg117401.html#msg117401
http://www.pizzamaking.com/forum/index.php/topic,13475.msg133735.html#msg133735
http://www.pizzamaking.com/forum/index.php/topic,13869.msg139376.html#msg139376
http://www.pizzamaking.com/forum/index.php/topic,13775.msg138319.html#msg138319

My Reverse UPN thread called for fermentation in the low 60's. http://www.pizzamaking.com/forum/index.php/topic,10237.msg89810.html#msg89810

CL

Astounding links Craig...time to put the reading glasses on..Wow is an understatement. Thanks so much!