Author Topic: Making Pizza in Baltimore  (Read 2895 times)

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Offline PizzaDiFiore

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Re: Making Pizza in Baltimore
« Reply #25 on: April 05, 2012, 10:47:20 PM »
Currently chilling out in Minneapolis after stuffing my belly full of Neapolitan goodness @ Punch Pizza!


Offline PizzaDiFiore

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  • Posts: 64
Re: Making Pizza in Baltimore
« Reply #26 on: April 13, 2012, 10:52:31 AM »
Thoroughly enjoyed Punch Pizza in Minneapolis.  Those places were rockin' busy!  Back to the grind this week for Pizza Thursday.  I'll upload some photos when I have more time.



I have been using a RD "00" flour in my NY Style recipe for quite some time.  Even though I'm using a countertop electric oven, I've found the dough opens easily and has good flavor and gluten development.  With the addition of a little sugar, I get decent browning.  Based on my research I decided this time to use a different flour, a Pillsbury High Gluten.  I was hoping for more gluten development, and boy, did I find it.  I'm using a 63% hydration percentage and using my small KitchenAid mixer and 1500g of flour with a live starter I had been maintaining at home for about 6 years, I do 4 batches and bulk ferment them overnight on the counter in a very large plastic container that I loosely cover with plastic wrap.  Typically, the fermented dough barely reaches the top of the container.  When I came in yesterday morning, the dough had burst from the container and onto the counter.  I believe the higher gluten flour held more of the air from the yeast causing the flour to blow up like a balloon.  I typically use very little of the starter, and didn't alter the recipe.  The dough definitely had more elasticity, and I had good oven spring.  Not sure if I'll continue with the HG flour, but it was fun to try something different.  My customers could not discern a difference in taste or texture, so it wasn't a failure.



 

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