Author Topic: Caputo based Pizza trying to be made in a deck oven (Read 5563 times)

norma427 · « **Reply #60 on:** January 29, 2012, 07:07:37 PM »

Quote from: TXCraig1 on January 29, 2012, 06:25:14 PM

Closing in on Frankenpizza?

Craig,

Guess it could be called a Frankenpizza if it turns out okay.

I like to see what happens when different ingredients are added in pizza dough. Somewhere in my DNA there is madness.

Quote from: TXCraig1 on January 29, 2012, 06:27:10 PM

If it doesn't rise, try zapping it with some electricity.

I did have fresh cake yeast frozen, but thought I would try the cake yeast in the fridge. Since the pizza might be a Frankenpizza, electricity is a great idea! Creative thinking.

Norma

norma427 · « **Reply #61 on:** January 31, 2012, 09:01:45 PM »

I was surprised, but the pizza made with the two added ingredients and AP and cake flour, did turn out to be a really good pizza. I was also surprised that somehow the ground baked gluten dissolved when the pizza was baked. I ripped the crust apart and couldn’t even find any trace of baked gluten under the cheese and sauce or in any of the rims. I wonder what happened to the bake gluten.

This pizza tasted really different, had good oven spring, a nice moist rim, and decent browning. My taste testers, Steve, and I enjoyed this different pizza.

I guess this pizza could be called a “Frankenpizza” like Craig mentioned before.

Norma

norma427 · « **Reply #62 on:** January 31, 2012, 09:03:38 PM »

Norma

norma427 · « **Reply #63 on:** January 31, 2012, 09:05:10 PM »

Norma

norma427 · « **Reply #64 on:** January 31, 2012, 09:06:35 PM »

Norma

norma427 · « **Reply #65 on:** January 31, 2012, 09:07:42 PM »

Norma

norma427 · « **Reply #66 on:** January 31, 2012, 09:09:09 PM »

Norma

norma427 · « **Reply #67 on:** January 31, 2012, 09:10:34 PM »

Norma

norma427 · « **Reply #68 on:** January 31, 2012, 09:11:56 PM »

Norma

norma427 · « **Reply #69 on:** January 31, 2012, 09:13:55 PM »

Norma

norma427 · « **Reply #70 on:** January 31, 2012, 09:14:52 PM »

Norma

TXCraig1 · « **Reply #71 on:** January 31, 2012, 09:15:01 PM »

Quote from: norma427 on January 31, 2012, 09:01:45 PM

I wonder what happened to the bake gluten.

The gremlins ate it.

norma427 · « **Reply #72 on:** January 31, 2012, 09:16:47 PM »

Quote from: TXCraig1 on January 31, 2012, 09:15:01 PM

The gremlins ate it.

Craig,

Lol!

Pete-zza · « **Reply #73 on:** February 01, 2012, 08:39:47 AM »

Norma,

Looking at the photos starting at Reply 66 (http://www.pizzamaking.com/forum/index.php/topic,17128.msg170206.html#msg170206), I thought for a moment that I was back on the Mellow Mushroom thread. Is that grated parmesan cheese that I see on the rim?

I also wondered whether you could recreate the most recent pizza, with all of the different additions and amounts you used that took the pizza away from the Caputo realm. Do you think that you will try to make just a basic Caputo pizza in your deck oven or do you deem that not to be possible or practical?

Peter

norma427 · « **Reply #74 on:** February 01, 2012, 09:33:19 AM »

Quote from: Pete-zza on February 01, 2012, 08:39:47 AM

Norma,

Looking at the photos starting at Reply 66 (http://www.pizzamaking.com/forum/index.php/topic,17128.msg170206.html#msg170206), I thought for a moment that I was back on the Mellow Mushroom thread. Is that grated parmesan cheese that I see on the rim?

I also wondered whether you could recreate the most recent pizza, with all of the different additions and amounts you used that took the pizza away from the Caputo realm. Do you think that you will try to make just a basic Caputo pizza in your deck oven or do you deem that not to be possible or practical?

Peter

Peter,

Lol, back on the Mellow Mushroom thread.

Yes, that is the same mixture first brushed on and the parmesan cheese you saw on the rim. At first, in the pictures there was no Mellow Mushroom stuff brushed on the rim, but I told Steve maybe the crust would taste better if some of that stuff would be on the rim after the bake. That was only a last minute decision.

I did made a Caputo baked pizza in the deck oven in my first attempt, but the taste of the crumb and the whole pizza is better with the recent additions. I don’t know if I could use the same AP and cake flour blend and get a decent pizza. I think I would first have to lower the hydration. I would venture to say I did take this recent pizza out of the Caputo realm. Do you have any idea of what happened to the baked gluten? The baked gluten could be seen though out the skin before the bake.

Norma

Pete-zza · « **Reply #75 on:** February 01, 2012, 10:11:02 AM »

Quote from: norma427 on February 01, 2012, 09:33:19 AM

Do you have any idea of what happened to the baked gluten? The baked gluten could be seen though out the skin before the bake.

Norma,

I think that the baked gluten just got uniformly dispersed throughout the dough and was hydrated along with all of the other dry ingredients. Also, you used only 6 grams of the baked gluten, or a bit over 2% of the weight of the formula flour. It would be fairly easy for that small amount of gluten to get lost in a dough ball weighing over 470 grams by my rough calculation. You might also recall that when we were experimenting with wheat germ in the MM clone doughs, the wheat germ did not reveal itself in the finished crust, even at fairly high levels (in one of my experiments, I used 10% wheat germ). The 9 grams of the Golden Barrel Supreme Baking Molasses and the 9 grams of dry malt (about 3.4% each) and the coloration they contributed to the dough and finished crust might also have made it difficult to spot the baked gluten in the finished crust.

Peter

livefreeorpie · « **Reply #76 on:** February 01, 2012, 03:41:19 PM »

Norma, those pies look awesome! Loving that crust.

-Brent

norma427 · « **Reply #77 on:** February 01, 2012, 03:42:50 PM »

Quote from: Pete-zza on February 01, 2012, 10:11:02 AM

Norma,

I think that the baked gluten just got uniformly dispersed throughout the dough and was hydrated along with all of the other dry ingredients. Also, you used only 6 grams of the baked gluten, or a bit over 2% of the weight of the formula flour. It would be fairly easy for that small amount of gluten to get lost in a dough ball weighing over 470 grams by my rough calculation. You might also recall that when we were experimenting with wheat germ in the MM clone doughs, the wheat germ did not reveal itself in the finished crust, even at fairly high levels (in one of my experiments, I used 10% wheat germ). The 9 grams of the Golden Barrel Supreme Baking Molasses and the 9 grams of dry malt (about 3.4% each) and the coloration they contributed to the dough and finished crust might also have made it difficult to spot the baked gluten in the finished crust.

Peter

Peter,

Thanks for explaining what you think happened to the baked gluten. I can understand the baked gluten probably was also hydrated much like the wheat germ in the MM clone doughs. It was also a good explanation that the dry malt and Golden Barrel Supreme Baking Molasses also gave better coloration in the finished crust so the baked gluten might not have been detected.

Norma

norma427 · « **Reply #78 on:** February 01, 2012, 03:45:11 PM »

Quote from: livefreeorpie on February 01, 2012, 03:41:19 PM

Norma, those pies look awesome! Loving that crust.

-Brent

Brent,

Thanks!

Norma

norma427 · « **Reply #79 on:** February 05, 2012, 03:16:42 PM »

I am attempting another pizza with AP and cake flour with a little bit of a different approach. This time I only added the same amount of sugar and 12.6 grams of ground baked gluten, without any of the other ingredients. I don’t know if the co-mingled MM baked gluten soaks up that much moisture, but I had to add 12 more grams of water in this mix. I think, but don’t know, that this mix could have used more water. At least I know from this experiments that the baked co-mingled MM gluten when ground does give the dough a tan color, without added egg, dry malt, or molasses. I also don’t understand, but this dough felt like I had used high gluten flour.

I have no idea how this dough will turn out when baked into a pizza.

Norma