Why is my dough white when done ???

[Zeppi]

Hi everyone !

I'm new here and just starting to read some of the great threads on this forum.

Pete-zza posted some Emergency recipes like  (dellavecchia's Napolitana recipe ) and I was wondering why 7 times out of ten ,
my dough has a pale crust unstead of having a nice burnt color at some places like on the pictures .
My oven is at 500 and even though I always make the same recipe by heart and hands ,the holy grail
crust comes only ounce in a while ?

Also , what is AP ??

Thank's!.......Louis

[parallei]

Louis,

AP is All Purpose flour.  As to why you're not getting a darker crust, there could be many reasons.  It will be tough to get that char you've shown at 500 deg without using the top broiler on your oven (if it has one).

You should post the recipe and method you are using so folks can get an idea of what you are doing. You might find the following helpful:

http://www.pizzamaking.com/forum/index.php/topic,11654.0.html

[Essen1]

Louis,

An emergency dough is really just that...a quick solution when you're in need of a dough but don't have the time to let it ferment for an extended period of time.

To get that nice char and browning, I suggest you try a formula that allows longer fermentation, whether cold or room temp. I also agree with Parallei that it can be tough to achieve the true Neapolitan look in a home oven at 500°F.

[Jackie Tran]

Parallei, I think Louis is probably using John's recipe found here...

http://www.pizzamaking.com/forum/index.php/topic,12545.msg119839.html#msg119839

But it would be helpful to know if he is making any changes to the recipe or method posted.

The pale coloring as Parallei mentioned could be due to several reasons.  00 flour, being unmalted, tends to be lighter in color when baked up.  It could also be a heat issue.  If you put any dough to heat, it will eventually brown and burn, so it may be that you are lacking sufficient heat in the home oven.  Another source of a pale rim that I've noticed is when I do long cold ferments, I tend to get a more pale rim, though I'm certain this isn't the case here.

To increase browning to rim, you can try broiling the rim a bit before taking the pie out of the oven.  You may also want to try adding 1% sugar to the formulation to see if that helps.

Chau

[Essen1]

Chau & Louis,

I have tried numerous sugars and found that the sugar from Organics yields the best results, imo. Also natural honey, which costs a bit more, is superb.

[Zeppi]

Louis,

AP is All Purpose flour.  As to why you're not getting a darker crust, there could be many reasons.  It will be tough to get that char you've shown at 500 deg without using the top broiler on your oven (if it has one).

You should post the recipe and method you are using so folks can get an idea of what you are doing. You might find the following helpful:

http://www.pizzamaking.com/forum/index.php/topic,11654.0.html

Well I can see here that making dough is like chemistry  , everythings important !
I think that I will lurn a lot . I've always been making a what you call Emergency recipe and thats probably why
I do not get the results I should. Water temperature which I never checked ,kneading time etc..

One thing I've noticed is that if I make the pizza the day after,it looks and taste better.
So I'll keep on reading you guys and try some of your recipes with more accuracy and report back .

Another thing I know is when for some reason I get it right without knowing why ?
It's fabulous !......color,taste ,texture.........perfect !

BTW.......what is IDY  ??


Louis

[parallei]

Louis,

Yes, consistency can be problematic.  You'll get the hang of it.

Here is another link you might find helpful:

http://www.pizzamaking.com/forum/index.php/topic,2735.0.html

Best

[Zeppi]

Wow !....great link!

Thank's !!



Louis

[jjdec05]

IDY- Instant dry yeast.  Oil, sugar and honey are all great things to add to your dough to get some color at 500 degrees.

JJ

[Davidt321]

Zeppi,
I may be missing something here but your pizzza looks great.You have the name that could be very popular[Zeppi] in any pizza market.You have the burnt bubbles and the meat has the bowl shape,to me that is nearly a 15 dollar pizza served.Hats off to ya.

[Jackie Tran]

Zeppi,
I may be missing something here but your pizzza looks great.You have the name that could be very popular[Zeppi] in any pizza market.You have the burnt bubbles and the meat has the bowl shape,to me that is nearly a 15 dollar pizza served.Hats off to ya.

David, those aren't Zeppi's pies.  Those pies are made by member dellavechia (John) in his WFO.  You can see them in the link I posted above which has the recipe as well.  You can click on John's name in that link and follow his posts to many of his beautiful pies.

Chau

[Zeppi]

David, those aren't Zeppi's pies.  Those pies are made by member dellavechia (John) in his WFO.  You can see them in the link I posted above which has the recipe as well.  You can click on John's name in that link and follow his posts to many of his beautiful pies.

Chau

Thank's for the help Chau and thanks for the name compliment David !!

I'm making a new batch of dough with honey instead of sugar .
I've used 50/50 AP and 00  and the texture is very nice and smooth like baby skin.

Now ,it's been wresting for 2 hours ,should I ball it now and put it in the fridge or
I put the whole dough in the fridge and ball it later ??

Louis     

[Jackie Tran]

Louis, if you have enough dough for 2 pizzas, you can try both methods and see if you notice a difference and which you like better.  There is no wrong or right here IMO.  Both methods can produce good results.  Either way just ball gently.

Chau

[Zeppi]

Thank's Chau !

I balled 4 balls gently and will make one Pizza tonight ,one in 24 hours, in 48 and 72 hours
and will report back on the results ! 


Louis

[Zeppi]

Chau & Louis,

I have tried numerous sugars and found that the sugar from Organics yields the best results, imo. Also natural honey, which costs a bit more, is superb.

I made the dought with honey and my first pizza tonight has a nice brownish crust,no bubbly burns though
but nice.
I'll make another one tomorrow night.

Louis

[Zeppi]

I've made the second pie tonight and I'm back
on the drawing board !

I'm alomost positive that I have a heat issue cause the texture
of my dough was fabulous.

When the cheese was all melted with nice color and texture,
the dough was still white and I could have used the Pizza as a Freeze-B !

It was dry and crusty with no softness whatsoever.
I would very curious about bringing a ball at the pizza parlour and bake a pie to
see the difference between home oven and a professionnal oven!

I will never surrender !!!


Louis