Jim Lahey Method with Caputo 00 in WFO Trial

[first crush]

Bought the Jim Lahey Pizza Book and thought I'd give his method a try with the Caputo 00 Flour I had on hand.  70% hydration dough with a slow 24 hour room temp fermentation, balled and rested for 2 hours before baking.   Very light, puffy cornicione, with a nicely developed crumb and pretty tasty.  Baked in the WFO at 800 for about 75 seconds.  Going to try this again with some different flour blends.

[pizza dr]

BEAUTIFUL PIZZA !!!!

Not familiar with Jim Lahey's methods.  What is unique?   

Thanks

Scot

[first crush]

Jim Lahey is a NYC baker known for "no-knead" technique with slow ferment, very light handling.  He won a lot of attention with his no knead bread recipe published in NY Times several years ago that allows a novice to produce a pretty appealing loaf of bread with a very simple technique.  Typically very high hydration doughs, letting the the glutens develop naturally over time vs. through kneading.

[pizza dr]

Oh Yeah... Knew about the no knead bread but didn't connect the dots to his name.  Makes since for pizza dough...

Nice Work

May have to give the book a looksy. 

Thanks for posting... been missing some good pizza pics

Scot

[TXCraig1]

Very nice looking pies!

[first crush]

Thank you TX Craig - man I dream about having a set up like you have with the Acunto in the garage - that's the ultimate. Weather proof, professional quality...you rock!

[nkozak]

I've been using this same dough and it definitely develops nice flavor. It is very soft, tender, and delicate. I would like a slight bit more chew, so I may try a blend of more bread flour, or slightly less hydration. Overall, awesome dough so far! Very easy.

[ringkingpin]

sorry to be off topic but can I ask who's oven is that and who makes the stand?

[nkozak]

sorry to be off topic but can I ask who's oven is that and who makes the stand?

That looks like a primavera from forno bravo. They make the stand as well.

[tinroofrusted]

Your pies look great!  Very inspiring. I've used Lahey's formula and techniques and I've been pretty happy with them, other than setting off my smoke alarms. 

Regards,

TinRoof

[first crush]

Ring kingpin,

The oven is the Primavera 60 from Forno Bravo, which ships with the stand.  Nice little oven, but if was doing it over, I'd probably go for a slightly larger oven.  One pie at a time in the P60, without a lot of breathing room...but it cranks temp wise.  Not that easy to regulate temps because it's so small, but after a couple of years of practice I have a routine down that mostly works.

[thezaman]

 jim lahey should have used those pizzas to represent his work. absolutely beautiful looking pizza !!!

[bicster]

Beautiful looking pies, you should be very proud.

Not to hijack your thread but I would like to ask you a question about your oven.  Due to HOA bull----t I will not be able to build the oven I want.  I was looking at the Primavera 60 but was also concerned about the size.  Do you have any opinion on this oven: 

http://www.fornobravo.com/store/Andiamo70-Assembled-28-Wood-Pizza-Oven.html

Do you think 28'' is a big difference from 24''?

Thanks in advance

[first crush]

Thanks Larry!  Definitely an admirer of your handiwork.

Bicster, I would definitely go with the 28" oven vs.the 24"?  Those extra 160 square inches should give you a little more breathing space to work with.  The 24" oven is extremely tight.  I personally like the looks of the Andiamo.  Unfortunately wasn't an option 2 years ago when I was shopping.  The stand looks sturdy, and depending on your patio set up, casters could come in handy as well?

[Redshirt]

very great looking pies.  was the dough sour?

[moose13]

Looks awesome!
Very jealous of you WFO owners.