0 Members and 1 Guest are viewing this topic.
Hello,Sorry for all the questions as I never used a culture. I was ordering Ischia starter online and I just wanted to be sure I got this correct. Once I start the dough process I only need 1.3% culture and that is only like a tsp?This Ischia starter will just last a while sitting on my counter as long as add some flour?Do want to order number 4 or number 6?Thanks.
I don't know what #4 and #6 are?I keep a back-up dormant in the fridge, but yes, the culture I use for pizza I keep at room temp. I discard ~50% and feed with a like amount of flour and water every 3 days or so. I don't measure anything. I just keep it at a thick batter consistency. The only way you will know how much to use in your dugh is with a scale. I've been using 1.7-1.9% lately as it's been cooler than normal here.
Woops I forgot the link to show the starters. http://sourdoughs.net/I ordered number six. I got an email from the website and they said add three cups of starter for a pizza. That seemed like a lot.
#6 sounds good. That's not where I got mine, but I'd guess it will be fine.As for using three cups, there are many ways to skin a cat. Personally, I prefer making pizza to skinning cats, but to each his own...
Craig, when you make your sausage pizza's do you put raw sausage on it and let it cook when the pie does or do u pre-cook the sausage?
TXCraig when you make your sauce you say all you do is send a can of tomatoes through a food processor. Do you drain or remove the seeds prior to this? Might be a dumb question but I assume you do those two things. Thanks for sharing all of your secrets you have definitely made me a better pie maker.
With regards to the different temperatures folks let their dough rise under...A long, long time ago, I wanted to keep a LOT of beverages cold and have easy access to them - but didn't want an upright fridge. I ended up buying a deep freeze that fit into a closet (rather large closet at that) that I then hooked up to a temperature controller like the following:http://www.northernbrewer.com/shop/johnson-controls-a419-digital-temp-controller.htmlYou simply drop the thermostat into the deep freeze, plug it into the wall - then plug the freezer into the controller. This way, you have direct control over the internal temperature. If the temp is below the set point, the power is cut off to the freezer... when it rises above, the power is turned on and the compressor kicks in. I can't help but to think this very same contraption would be perfect for long rises - you have absolute control down to the degree. You can even put in a small fan to circulate the air to help with bulk fermentation to increase thermal transfer.Does anyone do this? Brian
Thanks for the very detailed description of your process, Craig. This is gold to a newbie like myself.Has anyone tried this process but with a weaker oven? E.g. around the 600F mark. I'm wondering what sort of adjustments might make sense for us less fortunate ones. E.g. adding a bit of sugar for rise - which obviously turns this into more of an NY-NP than NP.
I probably wouldn't recommend adding sugar. You will want to change flour though - a good AP - like KAAP is what I'd suggest. It will brown better than Caputo. This is the best I can point you to on simulating a NP bake with a home oven:http://www.pizzamaking.com/forum/index.php?topic=10024.0http://www.pizzamaking.com/forum/index.php?topic=11654.0
You and Peter sharing site data bases? Or has Steve given you the key to the City. Damn you guys are good.Thanks so much... CB