Pizza! ^_^

[msheetrit]

thank you very much bill!

[DoughFoSho]

Oh grats Michael!

I'm getting a wooden peel soon, so I was forced to work with my screen again... I lost alot of oven heat by trying to pizza out of the screen a few times
I need the peel ASAP|:

anyway, I felt like making pizza, and this time I took proofing pics for you guys
this was a ~27hour room temp proof
Same sauce batch from the previous pies, so no change there

[msheetrit]

thanks shahar!
where did you bought the peel?
could you please post the dough formula and procces?
as for the flour was it stybel bf num2?
you dident said how did it taste?
great work!

[DoughFoSho]

I havn't bought the peel yet, but I have done my research and b-m.co.il (which is the mother-store of chefdepot.co.il) are the only ones who have the 'good' peel, with the blade-sharp in the end
I called them and also sent them an email, describing what kind of peepl I want and showing them both examples of bad and good peels, since you can't tell which one they sell just by looking at their website preview
and the guy confirmed it is similar to the picture by Scott, and not the 'bad' peel

They basically supply to pizzerias and bakeries etc, and also to stores, and the store in Ashdod which I bought the pizza screen from, get their supply from them. (you can see the list of the stores of which they supply to in their website, maybe there is a store nearby your house you can go to, other than Tel-Aviv)
At first I went to this store and asked to see the peel, but the guy didn't have the wooden version, aswell as he said that if I wanted- he could order it, and it would cost me 144 (hence my first peel-related reply here). but I thought it is too expensive and wasn't sure it is the kind of peel I'm looking for, and only then I had done whatever I said I did above, with the phone call etc etc.
So now I think I'mma ask him to order it for me, I have no choice.

The dough formula:

Flour (100%): Water (60%): IDY (0.47%): Salt (1.7%): Oil (0.7%): Sugar (2%): Total (164.87%):

225 g  |  7.94 oz | 0.5 lbs 135 g  |  4.76 oz | 0.3 lbs 1.06 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 3.82 g | 0.13 oz | 0.01 lbs | 0.8 tsp | 0.27 tbsp 1.57 g | 0.06 oz | 0 lbs | 0.35 tsp | 0.12 tbsp 4.5 g | 0.16 oz | 0.01 lbs | 1.13 tsp | 0.38 tbsp 370.95 g | 13.08 oz | 0.82 lbs | TF = 0.085

Process: Dry to wet. When all comes together, keep mixing with the dough hook for a few minutes (or even without), keep kneading with your hands, I didn't knead it on a desk, I was playing with it with my hands for a few minutes
formed the dough into a dough ball, brushed the bowl and the dough ball with a little olive oil, covered and let it proof.

Room temp again. I was planning to bake it 24 hours later, but since I have eaten prior to that I had to wait a few extra hours so I get hungry enough for the pizza, so it was a 27 hour proof, as I said

Stybel 2 indeed

TASTED GREAT ^_^

[msheetrit]

let me know please if its the good peel. i want to buy one too.
from the picture on the web i cant understand if its the good or the bad.

[DoughFoSho]

let me know please if its the good peel. i want to buy one too.
from the picture on the web i cant understand if its the good or the bad.

I just ordered it. Whether he was right to tell me it was the good one, or wrong and it is the bad one
trust me, you won't find a better one in Israel
they are the biggest suppliers and they're dealing with pro %$#
The handle is 60 CM long, this peel is meant for pizzerias, I doubt it is the bad version.

I'll let you know as soon as it arrives in the store and I get it
I'll also take pictures
stay tuned ^_^

[DoughFoSho]

Just made a pie using the new wooden peel!
Direct pie<->oven contact, no screen at all
it was so comfortable
I jerked the peel every minute while working with the sauce and topping, and then easily placed it on the stone when I was done

it came out so lovely, I wish I had my S2 phone already so the pics coulda been high quality, because the crumb was so nice, crust was so puffy and bubbly, I even took a 3 crumb on top of eachother pic like the guy with the Avatar in this forum LOL (can't recall the name)

Michael- I added pics of the peel for you, but since the camera quality isn't good, I couldn't take a clear shot of the peel with my Meter, showing you the wide of the edge
but it is 3MM
it's pretty decent, I use this wooden peel to put the pie in the oven, and use my other, metal peel to extract it.

EDIT:
One thing I forgot to mention; Related to our previous discussion regarding the sauce brightness -the crushed tomatos I use are originaly dark. Confirmed today, seeing as this is a new batch, no olive oil and no cooking, and it's pretty dark
I might crush my own tomatos some day, just to see the difference [=

[DoughFoSho]

And a couple pics of the wooden peel,

[norma427]

DoughFoSho,

Wow, that is a beautiful looking pizza with a really nice crumb.  Glad you found a nice wooden pizza peel.

Norma

[buceriasdon]

Sharhar, You the man! We knew you could do it
Don

[chickenparm]

Wonderful Pie! Love the crumb,rim rise,and bubbles!
 

[parallei]

Sharhar,

Wonderful looking pie.   Nice crumb, and your latest is nicely browned on top.  Good job.

Did you use the Stybel Type 2 Bread Flour?

Paul

[DoughFoSho]

THANKS ALOT EVERYONE ^_^ That's fun to hear!
And yes, I don't plan to change flours anytime soon (or at all), so from now on, take it that unless mentioned otherwise, the default flour used is Stybel 2

[msheetrit]

great work shahar!
you are making progress very fast.
you wanted to see my pizza from the last formula...last night i made 2 with the same formula
http://www.pizzamaking.com/forum/index.php/topic,12548.msg163611.html#msg163611
i use convection and turn the pie.
i love the stybel bf num 2 and i think that now you like it more than before after seeing what it can do with the right way of handeling it.  

[DoughFoSho]

Yes Michael, I use convection mode too,
And, it's not that I didn't LIKE the Stybel 2 to begin with, I had never worked with it up to this point, it's just that following the flour gluten conversation with Scott and the rest, I was hoping to find a higher protein flour. Seeing as it is impossible, I stick to Stybel 2 

[msheetrit]

sogat launch a new flour serius, between theres bf and pizza flour.
i am trying to find details of the proteins amount on those since they mention on their web site that the pizza flour can keep its good shape on the fridge.
its new, soon we will find out.
so there is hope shahar!