Author Topic: The Entire Pizza Making Process I use at the Garage (Read 18463 times)

Bill/SFNM · « **Reply #60 on:** September 09, 2012, 08:23:02 PM »

No idea. Something I need to play around with to confirm if what I have observed is true. You must be familiar with Fett's law - Never replicate a successful experiment.

Jet_deck · « **Reply #61 on:** September 09, 2012, 08:29:21 PM »

Quote from: Bill/SFNM on September 09, 2012, 08:23:02 PM

You must be familiar with Fett's law - Never replicate a successful experiment.

I knew there was a scientific reason about why the warden gets tired of stuff so fast.

TXCraig1 · « **Reply #62 on:** September 16, 2012, 02:53:37 PM »

Quote from: Bill/SFNM on September 09, 2012, 07:26:18 PM

Craig,

So I applied a portion of your process to my latest batch. Instead of bulk fermenting for 43 hours and individual proofing for 5 hours, I bulked for 24 hours and proofed for 24 hours. I still want to run some more tests, but this dough was the easiest dough ever for stretching. Almost no stretching required, just a stern look from me and it responded immediately. I really liked the way it baked up.

One thing I did not like that differs from my standard dough: as it cooled, the crust toughened considerably. This is not usually a problem since my pizzas don't have time to reach that state. But is this something you have observed?

I changed my workflow this week to 36 hours bulk and 12 hours ball. No other changes or changes to the formula. It was definitely more difficult to open though it didn't fight me or anything like that. I did not notice any difference in the tenderness of the crust as it cooled vs. 24 hours in balls. I prefer the workability of the dough with 24 hours in balls. It is also easier to ball with only 24 hours bulk.

bakeshack · « **Reply #63 on:** September 16, 2012, 02:57:17 PM »

Craig, after you balled the dough, are there noticeable bubbles on the surface of the dough balls?

TXCraig1 · « **Reply #64 on:** September 16, 2012, 03:00:48 PM »

Quote from: bakeshack on September 16, 2012, 02:57:17 PM

Craig, after you balled the dough, are there noticeable bubbles on the surface of the dough balls?

Not when I only do 24 hours of bulk. With 36h, there were a few, but not too bad. I don't like balling dough that has very much gas in it (~>5-10% rise). I don't like the way it feels, and intuitively it just seems wrong to me. I can't give anything concrete to back that up however.

bakeshack · « **Reply #65 on:** September 16, 2012, 04:55:30 PM »

Yes I agree 100% that is why I have settled on a shorter bulk fermentation method to avoid too much bubbles durin balling. I believe the bubbles during the balling stage gets too large by the time you start using them resulting in the burnt large bubbles around the crust.

Marlon

TXCraig1 · « **Reply #66 on:** September 16, 2012, 05:08:17 PM »

When you are opening a ball, if you see a large bubble at the rim, do you pop it?

bakeshack · « **Reply #67 on:** September 16, 2012, 05:22:39 PM »

I release some air by poking a hole and then I reseal it again.

TXCraig1 · « **Reply #68 on:** September 16, 2012, 05:29:22 PM »

I poke, but I've never tried resealing. If I see one blowing up in the oven, I smash it with the edge of the peel.

bakeshack · « **Reply #69 on:** September 16, 2012, 05:34:09 PM »

I do the same inside the oven. I figured by resealing it, it somehow maintains the look around the crust and it doesn't look too deflated. With the shorter bulk though, I rarely get them unless the dough gets a little over fermented by the time it gets used.

Home_Deck · « **Reply #70 on:** October 11, 2012, 08:21:10 PM »

thank you so much for your help! Have you posted your fennel sausage recipe on here? I am into making sausage and never had a recipe I was 100% liking. I dabbled in pepperoni making both raw/fermented and cooked.

TXCraig1 · « **Reply #71 on:** October 11, 2012, 09:08:35 PM »

Quote from: Home_Deck on October 11, 2012, 08:21:10 PM

thank you so much for your help! Have you posted your fennel sausage recipe on here? I am into making sausage and never had a recipe I was 100% liking. I dabbled in pepperoni making both raw/fermented and cooked.

I use Johnsonville Mild Italian Sausage and doctor it like this: http://www.pizzamaking.com/forum/index.php/topic,19393.msg201178.html#msg201178

Home_Deck · « **Reply #72 on:** October 11, 2012, 09:56:47 PM »

interesting, need to try that.. thanks

Quote from: TXCraig1 on October 11, 2012, 09:08:35 PM

I use Johnsonville Mild Italian Sausage and doctor it like this: http://www.pizzamaking.com/forum/index.php/topic,19393.msg201178.html#msg201178

TXCraig1 · « **Reply #73 on:** October 12, 2012, 07:03:12 PM »

Pizza bake time explained:

(No offence intended to my deep dish friends

)

norma427 · « **Reply #74 on:** October 12, 2012, 07:14:57 PM »

Quote from: TXCraig1 on October 12, 2012, 07:03:12 PM

Pizza bake time explained:

(No offence intended to my deep dish friends )

Craig,

Lol, that is a great guide!

Did you design and draw that yourself?

Norma

Chicago Bob · « **Reply #75 on:** October 12, 2012, 07:33:52 PM »

Ha!

I think your 30 minute man has flipped his lid....

TXCraig1 · « **Reply #76 on:** October 12, 2012, 10:29:25 PM »

Quote from: norma427 on October 12, 2012, 07:14:57 PM

Craig,

Lol, that is a great guide! Did you design and draw that yourself?

Norma

I designed it, but the faces are actually a font named Sketchy Smiley.

CL

scott123 · « **Reply #77 on:** October 13, 2012, 05:49:26 AM »

Quote from: TXCraig1 on October 12, 2012, 07:03:12 PM

(No offence intended to my deep dish friends )

And what about your NY style friends? I'm not in love with those faces at the 4 minute mark.

TXCraig1 · « **Reply #78 on:** October 13, 2012, 08:06:21 AM »

Quote from: scott123 on October 13, 2012, 05:49:26 AM

And what about your NY style friends? I'm not in love with those faces at the 4 minute mark.

Actually, you can't see the 4 minute face. It's between the hash marks.

Home_Deck · « **Reply #79 on:** October 14, 2012, 09:35:27 AM »

Hi, can you help explain the math to make sure I am doing this right and culture mix, I know it sounds dumb. My Culture is 54% hydration, are you figuring in the H2o of the culture as part of the 2%? Also wondering if you start with a total weight and work backwards? Might be easier if you show me a expample of the math.

275 grams of flour
2% culture = 5.5 grams (includes water @ 54 % hydration)
etc
etc..

I made a test batch with only few grams of culture and does not look like its doing much so far.. still have 24hrs at 65 degrees..

thanks
Rene