Niewbie pizza doubts!

[albert93]

Hello, my name is Albert and I'm new at pizzamaking! 

I have some doubts... what recipe is better for my oven?

I have a pizza stone and my oven goes to 450ºF (electric and old home oven  ).

The flour is 13.5g of protein, and a friend recommend me to use 20% semolina.

I use IDY.

I don't know the % of oil, salt and sugar that I must put in the mix... and that's why I ask to the professionals! 

I should say that I made pizzas in my oven (not with the actual flour), but I have problems to brown the crust, it always looked "white"... :/

Thanks to all, and sorry for my bad english..!

[buceriasdon]

Welcome Albert. It would be best if you posted your questions in Newbie Topics as not everyone reads the introductions.
Don

[mkevenson]

Albert, Welcome. Look at the advanced dough calculator:http://www.pizzamaking.com/dough_tools.html.
This tool might give you some guidance on amounts of ingredients.
Does your oven have a broiler on top, if so you may be able to get your stone to higher temps by moving it up in the oven maybe 8" below the broiler. It works for me but I have gas.
I have read many recipes here that use temps in your range.
 Good luck and good pizza!

Mark

[albert93]

Hey mark! 

Yes, I have a broiler on the top of the oven. 

I looked the dough calculator but I don't know the % of oil, salt and sugar that I must put for my temp range.

I read in the forum that for low temp, the sugar level should be 2%.. but I don't know the % of salt and oil.

Thanks!

[albert93]

Any formula for baking at low temp in a pizza stone? (about 450F)? or any advices?

Thanks!

[scott123]

Albert, for an oven that only goes to 450, I'd go with a recipe like this:

http://www.pizzamaking.com/forum/index.php/topic,6758.0.html

You might be able to dial back the sugar a bit, but I think you should be on the look out for high oil recipes.

[albert93]

Hey scott123!

Thanks, but I have a question...

I see that this recipe uses SoyBean oil... what will happens if I use olive oil?

[scott123]

Albert, olive oil should be find- as long as it's regular olive oil and not extra virgin.  Extra virgin might be a little too strong tasting.

[albert93]

Ok, thank you!

I'll try the Papa John's Clone! 

[albert93]

I must bake the Papa John's clone on a pizza stone?

[Pete-zza]

I must bake the Papa John's clone on a pizza stone?

albert93,

Papa John's uses either pizza screens or perforated disks but some members have baked their PJ clones on pizza stones. So, you may want to watch that the pizza doesn't end up with an overbaked bottom crust.

Peter

[albert93]

Thanks Pete.

One like this would be ok?

http://i01.i.aliimg.com/img/pb/174/828/431/431828174_892.JPG

[Pete-zza]

Thanks Pete.

One like this would be ok?

http://i01.i.aliimg.com/img/pb/174/828/431/431828174_892.JPG

albert93,

Yes. You want the diameter to be at least 14" for the size pizzas described in the Papa John's clone thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html. I might add that one of the most popular PJ clones is the one at Reply 20 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg59217.html#msg59217, mainly because it can be made in less time than the one at Reply 2 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58197.html#msg58197.

Peter

[atom]

+1 on the Papa Johns clone

[albert93]

I'm trying the PJ clone but the dough it's very sticky!

I can't handle it good... why? It'd be because the flour? (13.5g protein)

Any advices? The only solution was add more flour... but I think I souldn't do it...

[mkevenson]

Albert, the stated hydration % posted by Pete was 55-58. Is yours close to that?

Mark

[albert93]

56.5+7.3 oil.

When I mix the flour and the water the dough was perfect, but when I add the oil the dough became sticky...

[Pete-zza]

albert93,

I see from your introductory post that you are in Barcelona, Spain. Do you have the specifications for the flour you are using?

The oil will have a "wetting" effect on the dough but the combination of the water and oil should, from a total percentage standpoint, be about equal to the rated absorption value of the flour. In your case, if the flour you are using is hot hydrating sufficiently, you should add more flour. Also, are you using a digital scale or are you using volume measurements?

Peter

[albert93]

albert93,

I see from your introductory post that you are in Barcelona, Spain. Do you have the specifications for the flour you are using?

The oil will have a "wetting" effect on the dough but the combination of the water and oil should, from a total percentage standpoint, be about equal to the rated absorption value of the flour. In your case, if the flour you are using is hot hydrating sufficiently, you should add more flour. Also, are you using a digital scale or are you using volume measurements?

Peter

It's a Power Flour, it says :

400W and a resistent gluten.

Porotein: 13.50g

Fat:1.5g

Carbohydrates: 71g

Energetic valour (Kcal) 1500.

In Spain I don't found flours like: King Arthur/Caputo and other "famous" flours in the supermarket.

I bought this flour because the high gluten is recommended for low temp ovens.

I'm using digital scale in grams.

Anyway, when I cook the pizza I'll post photos.

A lot of thanks!

[Pete-zza]

albert93,

If the specs for your flour are similar to the specs used in the U.S., your flour looks to be similar to the General Mills Remarkable flour as shown at http://www.professionalbakingsolutions.com/product/remarkable-flour-bromated-enriched-malted-50-lb/57140000?mct=Flour&ct=high-gluten&typ=Type but without the potassium bromate (the GM website was not operating properly to give the specs on the unbromated Remarkable flour). So, I think you flour should work.

I look forward to your results.

Peter