Author Topic: Pavlovian Pizza Project  (Read 706 times)

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Offline jvp123

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Re: Pavlovian Pizza Project
« Reply #20 on: November 20, 2014, 11:45:19 PM »
How did I miss this thread?
Posting so I can follow along!  Lookin' good Don.
Jeff


Offline Donjo911

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Re: Pavlovian Pizza Project
« Reply #21 on: November 24, 2014, 11:51:54 AM »
Thanks Jeff!

Last nights pizzas were a 48 hour cold ferment with .06% ADY, 15% Portland Starter (inactive so more like a pre-ferment), 62% hydration (50% Fullers / 50% water), 2.6% sea salt, 1% Avadado oil.  (hydration does not take SD hydration into account)  60% Frigo WMLM, 35% Frigo PSLM, 5% Parma-Regg.  6-1 sauce with M.A.E oregano, basil, marjoram, salt, sugar, minced roasted garlic.
One was Gallo pepperoni & fresh basil. The other was "just cheese" but I've taken a liking to thinly sliced fresh Calabrian peppers as a topping, placed on top of the cheese pre-bake.  Baked at 570* F  for 6 minutes in both cases however, the first one was broiled a little too long. The second one was only broiled for 30 seconds - but that was the cheese   Calbrian peppers so it did not need the extra time to get the pepperoni closer to "right."
They were both good but the preferment seemed to - just as the last batch of dough - make it a bit more bready which is really strange IMO, as I used 80% Power Flour and 20% Gold Medal Bread Flour. Well see what the 3rd dough balls is like after a few more days in the fridge.  I think I still prefer a straight SD (Ischia, SF, or Camaldoli) with a controlled, not cold, maturation period. But that taste test will likely continue in perpetuity! Ha!!!
Thanks for viewing!
Cheers,
Don
« Last Edit: November 24, 2014, 11:56:18 AM by Donjo911 »
I have done wrong.. but what I did, I thought needed to be done.

Offline CaptBob

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Re: Pavlovian Pizza Project
« Reply #22 on: November 24, 2014, 12:17:25 PM »
Great work as always DJ!! Just wish I was there to "help" you eat those!

I got some Caputo 00 Metro A so I'm excited to try that with the next batch of dough. If it's half as good as yours was  I'll be a happy camper!

Offline Chicago Bob

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Re: Pavlovian Pizza Project
« Reply #23 on: November 24, 2014, 12:23:35 PM »
Just right Don....Mmmmmm.    :drool:
"Care Free Highway...let me slip away on you"

Offline jvp123

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Re: Pavlovian Pizza Project
« Reply #24 on: November 24, 2014, 12:56:15 PM »
Lookin' Good Don!  :drool:
Jeff

Offline mbrulato

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Re: Pavlovian Pizza Project
« Reply #25 on: November 24, 2014, 02:22:20 PM »
Don,

The melt on your cheese looks awesome  :drool:  just the right shade of GBD!
Mary Ann