Pizza Weekend

[Glutenboy]

Slung some pizzas at a party this weekend.  This is my usual GB formula, but, due to time constraints, the dough only got a 3-day rest.  In anticipation, I upped my IDY content slightly to move things along.  Results were outstanding.  Great extensibility, great flavor and chew, and, fantastic color.  Some of the nicest browning I've ever achieved.  I know it's not leoparding, but given the home oven and high-gluten flour, that's not really my expectation.  It's nice to get these results in a shorter time frame than usual.

[pizzaneer]

Hey GB, I've been wading through your thread (awesome pics!)... I have to ask, do you have an updated formula that is suitable for 2 days?  I'll be making it on an LBE as well, so any time/temp spec you have would be great.

I might even try the log-in-the-LBE to give you some feedback about how your formula does with direct radiant flame.
 

[dmcavanagh]

My kinda pie, looks fantastic. Who said anyone needs a WFO?

[Chicago Bob]

GB,

You mention "home oven"...would you mind giving the set-up please? Great looking crust!  Thanks.

Bob

[Glutenboy]

Pizzaneer - The truth is that the added IDY for this batch was negligible.  For twelve 300-gram dough balls, I raised it from (volume measure) 1.5 tsp to 1.75.  Not much.  I also probably bumped the hydration a point or so.  I was in a hurry and adjusted the final dough by feel.  It was pretty sticky and hard to work with before balling and oiling, but again, given my time constraint, I wanted a little extra biological activity.  I think this would've been fine at 2 days.

Bob - My setup is minimal.  I just have a perfect oven.  It's old (I'm guessing 20-30 years) and, since the broiler is on the bottom, I can set it on broil and get a very hot bake in the upper area.  My quarry tiles are on the bottom rack, and I make no special provisions for top browning.  It just happens.  If this oven dies, I'm screwed!

[scott123]

My quarry tiles are on the bottom rack, and I make no special provisions for top browning.  It just happens.  If this oven dies, I'm screwed!

Not necessarily.  What's your current bake time? If it's 7 minutes or longer any 550 oven with a broiler can do 7 minute pies.  You might need to upgrade to a cordierite baking stone, though.  If it's less than 7 minutes, then you'll need to move up to steel plate.  With the right stone, though, a 550 oven with a broiler can do any bake time from 2.5 minutes up.

[SinoChef]

This is my usual GB formula

There shall be folk songs written about this formula one day.......

[Glutenboy]

Oooooohhhhhhhhh..... This is my song 'bout the boy named Gluten

I love his formula, darn tootin...

 

[don juan de pizza]

cool pics man

[chickenparm]

Incredible Pizza!
 

[Vesuvi0]

Looks very delicious!  Did you throw some cheddar cheese on top?