Steve’s Home with KAAP and Ischia pies

[norma427]

Norma

[norma427]

Norma

[JimmyG]

Norma and Steve,
Both of your pies look amazing. Truly first class all around. 
Jim

[Ev]

Thanks Jimmy! And thanks Norma, for taking all the pictures.
I appreciate Norma's enthusiasm. Helps keep me motivated. We always have a great time baking pizza together.

[norma427]

Norma and Steve,
Both of your pies look amazing. Truly first class all around. 
Jim

Jim,

Thanks!  It is so much fun baking in Steve's WFO. 

Norma

[TXCraig1]

Great beer pizza and friends. It doesn't get much better than that.

CL

[norma427]

We always have a great time baking pizza together.
 

Steve,

You are so right, I also have a great time whenever we are making pizzas together!  Bob and Randy helped to keep things lively and your wife’s dessert was delicious! 

Norma

[norma427]

Great beer pizza and friends. It doesn't get much better than that.

CL

Craig,

I agree that great beer, pizza and friends do go well together.  Steve also offered us Limoncello, Mead, and Orangecellos and more beer, but since I had to drive home, had to say no.   

Norma

[thezaman]

norma and steve, fantastic pies and beer selection. you guys must have a ball at these bakes. oh and the setting is beautiful too !!!

[norma427]

norma and steve, fantastic pies and beer selection. you guys must have a ball at these bakes. oh and the setting is beautiful too !!!

Larry,

We do have a ball at the bakes and something new is always learned.  I am lucky to have Steve as a friend! 

Norma

[David Deas]

The pizzas look wonderful.

I haven't really got a complete hang on KAAP yet.  If I push it too hard it seems to want to give me pita bread.  Did that happen any at all here, Norma?

[TXCraig1]

I've made a lot of really good pies with KAAP. Granted at about 750F for 2:15. I haven't used it much in the WFO.

[norma427]

The pizzas look wonderful.

I haven't really got a complete hang on KAAP yet.  If I push it too hard it seems to want to give me pita bread.  Did that happen any at all here, Norma?

David,

Thanks!  I didn’t notice hardly any difference when using KAAP or Pizzeria flour, except that the pies seemed a little crisper when they were cut with a pizza cutter.  The crumb might have been a little drier, but the taste was about the same.  I don’t know why that was, but guess it was because the Ischia starter was used and there was a room temperature ferment. 

What are you using to bake in when you tried KAAP and were you using a starter?

Norma

[norma427]

I've made a lot of really good pies with KAAP. Granted at about 750F for 2:15. I haven't used it much in the WFO.

Craig,

I remember all the great pies you made with KAAP in your BBQ set-up.  They all looked fantastic!    Do you think you will try KAAP in your WFO more?  I did sift the KAAP before I used it.

Norma

[TXCraig1]

Craig,

I remember all the great pies you made with KAAP in your BBQ set-up.  They all looked fantastic!    Do you think you will try KAAP in your WFO more?  I did sift the KAAP before I used it.

Norma

I have tried it in the WFO. There are some pics around here someplace, I think. It made a good pie. It is a little harder to work with than Caputo and darkens faster. I should try again for kicks and grins.

CL

[norma427]

Craig,

Steve’s oven wasn’t running as hot as your does and am sure doesn‘t bake like your oven does.  I think Steve’s was trying to keep his oven temps around 750 degrees F to about 800 degrees F yesterday on the hearth.  He can correct me if I am wrong.  The pies were still baking fast, but not in a minute.  I really don’t have a lot of experience baking with a wood-fired oven at different temperatures.  Maybe that is why the KAAP pies I baked didn’t darken as much.

Would be interesting if you tried KAAP for kicks and grins again.  

Norma

[David Deas]

David,

Thanks!  I didn’t notice hardly any difference when using KAAP or Pizzeria flour, except that the pies seemed a little crisper when they were cut with a pizza cutter.  The crumb might have been a little drier, but the taste was about the same.  I don’t know why that was, but guess it was because the Ischia starter was used and there was a room temperature ferment.  

What are you using to bake in when you tried KAAP and were you using a starter?

Norma

A WFO.  

I also have used a modified home oven, the results of which I've posted here.  

In either case the temperatures are very high.  Over 1100 degrees.

Seems that when I get up in temperature and down in bake time the KAAP just fails me and turns my crust into a pita pocket.  It doesn't always happen, but sometimes it does.  I don't know why.  I'm thinking that maybe I'm using the wrong hydration for KAAP.

I've used both plain yeast and starters.  I regularly shuffle between all kinds of leavening agents.  Doesn't seem to make a great deal of difference.  I'm thinking it could be the hydration.  But then again I usually put more water in KAAP because the stuff is pretty elastic in comparison to Caputo.

[tinroofrusted]

Boy, those pies look great. Looks like you had some great fun there. Thanks for posting!  BTW, could you tell me what those blue containers are that the dough balls are sitting in?  I've never seen anything like that before. Do they work well? 

Regards,

TinRoof

[norma427]

A WFO.  

I also have used a modified home oven, the results of which I've posted here.  

In either case the temperatures are very high.  Over 1100 degrees.

Seems that when I get up in temperature and down in bake time the KAAP just fails me and turns my crust into a pita pocket.  It doesn't always happen, but sometimes it does.  I don't know why.  I'm thinking that maybe I'm using the wrong hydration for KAAP.

I've used both plain yeast and starters.  I regularly shuffle between all kinds of leavening agents.  Doesn't seem to make a great deal of difference.  I'm thinking it could be the hydration.  But then again I usually put more water in KAAP because the stuff is pretty elastic in comparison to Caputo.

David,

I never tried KAAP in the high oven temperatures like you did.  I remember seeing your bake in your modified home oven.  My hydration was only 60%, which I also used with Pizzeria flour and a starter before for Steve’s WFO.  Steve did try really high WFO temperatures and doesn’t really like those higher oven temperatures for most of his bakes.  The time the pies took to bake was about 1 ½ minutes to 2 minutes for my KAAP pies and his Pizzeria pies also with the Ischia starter.

I sure don’t know, but many members do have great bakes at higher temperatures.  This was the first time I tried KAAP in a WFO.  I don’t know if sifting the flour helped my pies or not.

Norma

[norma427]

Boy, those pies look great. Looks like you had some great fun there. Thanks for posting!  BTW, could you tell me what those blue containers are that the dough balls are sitting in?  I've never seen anything like that before. Do they work well? 

Regards,

TinRoof

TinRoof,

Thanks for the kind comment!  We did have great fun.

Steve posted at Reply 27 http://www.pizzamaking.com/forum/index.php/topic,18828.msg183810.html#msg183810 what the blue things were. They do work very well.  They also can be seen other places in that thread.

Norma