Author Topic: Oh What The Heck!  (Read 3700 times)

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Offline Ev

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Oh What The Heck!
« on: September 07, 2012, 07:17:18 PM »
I made yeast raised waffles this morning and had left over batter. I was going to throw it out but said to myself; Oh what the heck, I think I'll use this to make a sicilian dough. So I used it as a poolish and made these two pies this evening. Light and semi-airy, almost cake-like.


Offline Ev

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Re: Oh What The Heck!
« Reply #1 on: September 07, 2012, 07:18:24 PM »
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Offline Ev

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Re: Oh What The Heck!
« Reply #2 on: September 07, 2012, 07:19:39 PM »
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Offline TXCraig1

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Re: Oh What The Heck!
« Reply #3 on: September 07, 2012, 07:26:51 PM »
Those are totally gorgeous. Will you share the whole recipe?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline dellavecchia

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Re: Oh What The Heck!
« Reply #4 on: September 07, 2012, 07:29:33 PM »
Awesome. The crumb looks like L&B.

John

Offline Ev

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Re: Oh What The Heck!
« Reply #5 on: September 07, 2012, 07:30:16 PM »
What? You mean the waffles, or the pizza? :-D

Offline TXCraig1

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Re: Oh What The Heck!
« Reply #6 on: September 07, 2012, 07:31:16 PM »
What? You mean the waffles, or the pizza? :-D

Pizza. Please.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Ev

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Re: Oh What The Heck!
« Reply #7 on: September 07, 2012, 07:34:17 PM »
Awesome. The crumb looks like L&B.

John

It tasted a bit like L&B and was very light like them as well. Mine was just not as uniform in thickness.

Offline Ev

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Re: Oh What The Heck!
« Reply #8 on: September 07, 2012, 07:45:26 PM »
Pizza. Please.

Sure Craig.

Flour (KABF) 100%
Water          67%
Salt            2%
ADY  - I started out with 1 packet in the waffle batter. Who knows how much was left in the poolish??
Sugar         1%

Poolish(waffle batter)        10% of total dough weight

Next time, I'm going to replace the batter with Ischia

Mixed everything and let sit on the counter all day doing periodic stretch and folds. Divided and let rise in the pans an hour and a half or so. Baked at 525 about 12 minutes.


Offline Chicago Bob

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Re: Oh What The Heck!
« Reply #9 on: September 07, 2012, 07:58:44 PM »
Excellent looking bake there Ev. You and that Norma....I swear, improvisational supreme. Have you ever done any "stand up" dude?  8)
"Care Free Highway...let me slip away on you"

Offline pizzaneer

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Re: Oh What The Heck!
« Reply #10 on: September 07, 2012, 09:30:20 PM »
Thought I'd compliment you on not just the fantastic sicilian pies but the really cute dogs in the last picture.  The thought balloon over their heads could read "Are there leftovers YET?!"   ;)

I'd rather eat one good meal a day than 3 squares of garbage.

Offline RobynB

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Re: Oh What The Heck!
« Reply #11 on: September 07, 2012, 09:37:11 PM »
That looks so good!  Certainly looks like you meant to make it all along.  I love it when experiments come out well!

Offline JConk007

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Re: Oh What The Heck!
« Reply #12 on: September 07, 2012, 09:38:55 PM »
YUM E !!
man they look great steve
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Ev

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Re: Oh What The Heck!
« Reply #13 on: September 07, 2012, 10:52:24 PM »
Thanks folks! We all get lucky once in a while! At least that's what the dogs were hoping! :-D

Offline TXCraig1

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Re: Oh What The Heck!
« Reply #14 on: September 07, 2012, 11:58:41 PM »
Thanks folks! We all get lucky once in a while! At least that's what the dogs were hoping! :-D

I bet your dogs were hoping you didn't get lucky this time...
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jackie Tran

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Re: Oh What The Heck!
« Reply #15 on: September 08, 2012, 07:09:41 AM »
Excellent looking pie Steve.  Love the crumb.

Offline deb415611

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Re: Oh What The Heck!
« Reply #16 on: September 08, 2012, 08:21:02 AM »
those look great Steve
Deb


Offline TXCraig1

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Re: Oh What The Heck!
« Reply #17 on: September 08, 2012, 10:09:16 AM »
Sure Craig.

Flour (KABF) 100%
Water          67%
Salt            2%
ADY  - I started out with 1 packet in the waffle batter. Who knows how much was left in the poolish??
Sugar         1%

Poolish(waffle batter)        10% of total dough weight

Next time, I'm going to replace the batter with Ischia

Mixed everything and let sit on the counter all day doing periodic stretch and folds. Divided and let rise in the pans an hour and a half or so. Baked at 525 about 12 minutes.

Steve, can you tell me how much flour you used and how big those pans are?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Ev

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Re: Oh What The Heck!
« Reply #18 on: September 08, 2012, 10:29:24 AM »
You bet!

639 g + 120 g of batter
698 g +/- total flour. Comes out to a .15 TF
 
The pans are 10 X 14 steel


Offline TXCraig1

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Re: Oh What The Heck!
« Reply #19 on: September 08, 2012, 10:33:42 AM »
Thank you!
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Re: Oh What The Heck!
« Reply #20 on: September 08, 2012, 10:38:41 AM »

Steve,

Those are two great looking Sicilian pies.  :chef: Wish I could have tasted a slice.  :P They sure look puffy using a TF of .15.   Did you let the dough proof in the pan for awhile?

Guess you want anymore of my Sicilian pies on Tuesdays.   :-D

Norma

Offline Ev

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Re: Oh What The Heck!
« Reply #21 on: September 08, 2012, 10:43:48 AM »
Norma, you silly girl, you know I love your sicilian pies!
Yes, they pan proofed about an hour and a half. Total room temp ferment was only about 6-7 hours.

Offline norma427

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Re: Oh What The Heck!
« Reply #22 on: September 08, 2012, 10:48:22 AM »

Yes, they pan proofed about an hour and a half. Total room temp ferment was only about 6-7 hours.


Steve,

Thanks for posting how long they were pan proofed and the total time they were room temperature fermented.

Norma

Offline TXCraig1

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Re: Oh What The Heck!
« Reply #23 on: September 08, 2012, 09:15:13 PM »
Steve, thanks again for your help with this. It came out beautifully.

http://www.pizzamaking.com/forum/index.php/topic,20901.msg209177.html#msg209177
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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