Last night's pizza

[deb415611]

Lehmann dough with an Essen inspired biga

I was looking at Essen's Artisan inspired pizza thread and saw that he was working on a pizza using a biga http://www.pizzamaking.com/forum/index.php/topic,17086.msg189087.html#msg189087    I decided to try the Lehmann dough using a biga

my total dough was KASL, 63% water, 1.75% salt, 1% oil and .25% IDY.   I took 25% of the total flour, water and yeast and made a biga.  Let the biga go at room temp overnight and then into the fridge in the morning.  At about 22 hours later mixed the final dough, kneading about 5 minutes. Into the fridge overnight , divided into balls in the morning and back into the fridge for about 10 more hours....   balls came out of the fridge about 2 hours before using

Sauce was Pastene crushed tomatoes with a little oregano, granulated garlic and crushed red pepper.  Cheese was roughly 1/2 part skim and whole PollyO

Preheated oven for about 1 1/2 hours - fibrament stone was at roughly 560 when each pizza went in

did a couple pepperoni (vermont smoke and cure smoked) and a onion/pepper


I need to thank you guys - I am now a huge Mike's Hot Honey fan

[norma427]

deb415611,

Those sure are good looking pizzas! 

Norma

[pizzaneer]

Beautiful!  Almost too pretty to eat!  But I bet i could overcome that if you slid a plate in front of me!

And a really nice job with the writeup, you hit all the salient details, from the inspiration, to the recipe, to the oven setup (there could be more about that, like electric / gas, stone placement, any mods done), the cooking, and then the very inspiring pictures!

Looking forward to your next posts - any plans for your next bake?

[deb415611]

thanks norma & pizzaneer

gas oven (top broiler type), fibrament stone,  middle rack (first time  - seems to be a better balance than when I had it lower), no mods  

no plans for the next bake yet

[Chicago Bob]

Very nice deb! Really like that lil char on the pepperoni. So how'd it taste? Crumb looks great, did you like biga results?

[Ev]

I agree! Great looking pie. I'm also a fan of Mikes Hot Honey

[Pete-zza]

Deb,

Very nice job.

Can you describe the texture and taste of the finished crust? The reason I ask is because I once used a biga for a Lehmann dough to make a take-and-bake pizza. The way the dough was made was different than the method you used but the finished crust ended up tasting like a baguette.

Peter

[deb415611]

Thanks everyone.

I haven't been making pizza alot the last few years and it's probably been a year since I did a regular Lehmann dough but thinking back this dough had more flavor.  The dough was really airy.  Coming out the oven it had a crispy thin layer and was chewy inside. 

[Essen1]

Thanks everyone.

I haven't been making pizza alot the last few years and it's probably been a year since I did a regular Lehmann dough but thinking back this dough had more flavor.  The dough was really airy.  Coming out the oven it had a crispy thin layer and was chewy inside. 

Deb,

Fantastic looking pies! I've never heard of Mike's Hot Honey but will look for it around here.

[Ev]

Here you go.

http://www.google.com/url?sa=t&rct=j&q=mikes%20hot%20honey&source=web&cd=1&ved=0CE8QFjAA&url=http%3A%2F%2Fwww.mikeshothoney.com%2F&ei=EV3iT9iiG-eI6QH97OEH&usg=AFQjCNHBpSl2aL3sHQj8HHuCiV7e3LLhbg&cad=rja

[scott123]

Someone should come up with a good clone of this stuff. It can't be that hard to reverse engineer.

[TXCraig1]

Deb - missed your post initially.

Beautiful! Love the pepperoni pie!

CL

[TXCraig1]

Someone should come up with a good clone of this stuff. It can't be that hard to reverse engineer.

Heat some honey, steep some red pepper flakes in it, add some vinegar and cook until the vinegar edge comes off. Strain and cool.

CL

[cornicione54]

sorry I gave the wrong link earlier.
corrected now:
Here is a video which shows Mike making his hot honey. Looks like the vinegar element comes from the already-pickled-in-jar chilies he gets.

<a href="http://vimeo.com/23860379" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/23860379</a>

[satgan]

Someone should come up with a good clone of this stuff. It can't be that hard to reverse engineer.

<a href="http://vimeo.com/23860379" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/23860379</a>

[cornicione54]

http://vimeo.com/23860379

heh - yeah I gave the wrong vimeo link earlier - that's the right one! thanks

[cornicione54]

Adam Kuban tries his hand at making some chili-infused honey:
http://www.adamkuban.com/kublog/2011/01/experimenting-with-chile-infused-honey/

[scott123]

Cornicione54/Satgan,

Thanks for the link to the video.  Good stuff.

[akuban]

Heat some honey, steep some red pepper flakes in it, add some vinegar and cook until the vinegar edge comes off. Strain and cool.

CL

That's essentially what I did (minus the vinegar). Cornicione54 linked my version above, but it doesn't have a recipe. I used a mess of dried hot chilies instead of red-pepper flakes. But same idea. You can get different heat levels using different chilies, obvs. I made really small batches that I went though quickly. (The stuff is addictive.)

[Chicago Bob]

. I used a mess of dried hot chilies instead of red-pepper flakes. But same idea. You can get different heat levels using different chilies, obvs. I made really small batches that I went though quickly. (The stuff is addictive.)

I keep hearing that a lot...the addiction thing.I've recently been doing too many wings..Tex Pete,Tabasco,honey,'lil butter. How much hotter is Mike's sauce...I mean, is this too big a jump, any recommendations? Thanks!

That pizza still looks great deb....

Bob