Author Topic: Pizza Night!  (Read 18071 times)

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Offline Tscarborough

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Re: Pizza Night!
« Reply #120 on: November 11, 2013, 07:36:23 PM »

Consistency is the realm of the master. S!


Offline wheelman

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Re: Pizza Night!
« Reply #121 on: November 11, 2013, 11:16:28 PM »
Thanks Craig!  That works better than "autocorrect" in MS. I actually bookmarked that site when you posted about it.
Thank you Tom, mr. Consistent.
Bill

Offline Pizza Napoletana

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Re: Pizza Night!
« Reply #122 on: November 12, 2013, 12:17:47 AM »
last night we had pizza night but didn't invite anyone to come.  I wanted to practice a little so I just made 10 margaritas in a row. Repetition helps me to seal the lessons I've picked up over the last few months.  The oven was very hot, about 860 +/-, the bake times were all about 60-70 seconds. Dough was 34 hour, 8 in balls, 61%, 1.8% ischia, 2.8% salt. 
I've found that if I get a little lazy and let the temp drop into the 700s, the texture is all wrong.  that tender crumb really depends on fast bake times.  every detail seems to count!
bill

Good job, Bill. And, thanks to Craig for bringing out the beauty of your pizzas. I would love to come out to Alabama to be your co-pilot at one of your pizza events. I can't wait for the next Texas Pizza Summit to see you all again. Good night!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline wheelman

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Re: Pizza Night!
« Reply #123 on: November 12, 2013, 09:42:57 AM »
i'm always looking forward to our next get-together.  I'll keep the oven warm! 
bill

Offline dellavecchia

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Re: Pizza Night!
« Reply #124 on: November 13, 2013, 06:43:14 PM »
One of the most beautiful pics on the forum. Bravo Bill.

John

Offline PizzaJerk

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Re: Pizza Night!
« Reply #125 on: November 13, 2013, 08:10:01 PM »
Very impressive consistency in the pies both individually and as a whole.

Regards,
Anthony
May I glorify the Lord in all that I do.

Offline landras

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Re: Pizza Night!
« Reply #126 on: November 13, 2013, 11:06:56 PM »
Super good looking pizzas! thanks for sharing
nico

Offline wheelman

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Re: Pizza Night!
« Reply #127 on: November 13, 2013, 11:14:40 PM »
Thank you guys!
Cheers,
Bill

Offline Gags

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Re: Pizza Night!
« Reply #128 on: November 15, 2013, 04:21:24 PM »
One of the most beautiful pics on the forum. Bravo Bill.

John


+10!!!
"I'd trade it all for just a little bit more"

Offline wheelman

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Re: Pizza Night!
« Reply #129 on: March 02, 2014, 01:02:35 PM »
I've been experimenting with higher hydration doughs lately under Omid's encouragement.  I'm trying 65% and initially plugging it into my normal process.  it definitely accelerates the fermentation and is a little more challenging to open and bake.  It takes a lot longer to reach a point of pasta in my mixer.  The result seems better in final texture.  I still have a ways to go to find the sweet spot here but I think i'll go in that direction for a while.  I'll be trying shorter fermentation and lower starter %.  here are a couple of shots of the dough from mixer to balls.  the last one is a box of 50g murzilli balls.


Offline wheelman

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Re: Pizza Night!
« Reply #130 on: March 02, 2014, 01:12:13 PM »
We baked some pizzas from this batch but had some problems since it was raining.  that increased the level of difficulty further but stayed with the higher hydration theme!

we baked 50 murzilli and took them to the field the next day to feed The Hunt.  we stuffed them with chuck blade, rubbed with red curry and cooked sous vide for 20 hours at 137 and browned on a grill along with a bunch of sautéed onions, carrots, fennel, red curry, ginger, peanuts, coconut milk etc.  not a traditional murzillo but a dang good one. 
bill

Offline fagilia

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Re: Pizza Night!
« Reply #131 on: March 04, 2014, 04:30:37 AM »
Hi.
Nice pictures overall. First time i saw this thread and nice reading.
i have a question for you.
in the picture hydration 4. Is the bulk dough fermented here. I ask since after my 65 percent initial fermentation the bulk dough has flattened out a great deal like a pancake. But yours have not?
do you suport the sides in some way? Or does it hold togeather that good?
thank you

Offline wheelman

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Re: Pizza Night!
« Reply #132 on: March 04, 2014, 10:05:43 AM »
Thanks Fagilia,
that photo is after bulk fermentation in a 6l. cambro container - just dumped out on the counter.  First shot is right out of the mixer, second is after a couple of slap and folds, ready to go into the container.  I bulked at 63f. for 24 hr.  The dough at that point has a lot of air in it but is pretty strong. 
bill

Offline MightyPizzaOven

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Re: Pizza Night!
« Reply #133 on: March 04, 2014, 05:55:58 PM »
Beautiful pies Bill. What is your bake time on these pies?
Bert,

Offline fagilia

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Re: Pizza Night!
« Reply #134 on: March 05, 2014, 11:17:19 AM »
Thank you.
i will try that out. Normally i keep it wrapped in plastic on the counter but it flattens out completely.
will see the results soon.

Offline wheelman

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Re: Pizza Night!
« Reply #135 on: March 05, 2014, 02:46:37 PM »
Thanks Bert,  bake time was probably about 70 sec.  Those murzilli only take about 25 sec.  They are facinating to watch as they blow up like a balloon. 
good luck Fagilia! 
bill
« Last Edit: March 05, 2014, 02:49:00 PM by wheelman »

Offline wheelman

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Re: Pizza Night!
« Reply #136 on: March 09, 2014, 01:35:26 PM »
still working on higher hydration.  this time I backed it off a little to 63% and also backed the starter off to 1.8% because of the changing weather.  I still have a super fermented dough that is pretty difficult to work with on the oven floor.  the doughs only need a little flattening to open themselves.  I obviously have some room to decrease the starter further here.  these were 24+10 at 63 and 72f. 
bill

Offline wheelman

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Re: Pizza Night!
« Reply #137 on: March 09, 2014, 01:36:10 PM »
baked these up 2 at a time for a nice family pizza night..

Offline PizzaJerk

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Re: Pizza Night!
« Reply #138 on: March 09, 2014, 03:26:10 PM »
Very nice Bill. One thing I'd like to point out is the way that everything works in unison visually. The leoparding is not so pronounced as to overtake the impact of the other features of the pizza.

Regards,
Anthony
May I glorify the Lord in all that I do.

Offline TXCraig1

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Re: Pizza Night!
« Reply #139 on: March 09, 2014, 05:39:22 PM »
I like everything about the process and final product. I agree with Anthony's comment. That's very much what I want my crust to look like.
Pizza is not bread.