Author Topic: wet center (Read 971 times)

z3r01 · « **on:** October 19, 2012, 08:05:28 PM »

i been making pizza and the center comes out very wet....i dont know why....heres a pic

Flour (100%):
Water (56%):
ADY (.25%):
Salt (.5%):
Oil (1%):
Sugar (2%):
Total (159.75%):

422.95 g | 14.92 oz | 0.93 lbs
236.85 g | 8.35 oz | 0.52 lbs
1.06 g | 0.04 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
2.11 g | 0.07 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
4.23 g | 0.15 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
8.46 g | 0.3 oz | 0.02 lbs | 2.12 tsp | 0.71 tbsp
675.66 g | 23.83 oz | 1.49 lbs | TF = 0.105

sauce i used was the dominos one found somewhere in the forum

norma427 · « **Reply #1 on:** October 20, 2012, 09:32:59 PM »

z3r01,

Maybe it would help members diagnose your wet centers in your pizza if you told the thickness of the sauce you used, what kind of oven you are baking in, it you use a stone, if there were any thin spots on you skin and anything else you can remember.

Do all the pizzas you make have wet centers?

Norma

scott123 · « **Reply #2 on:** October 20, 2012, 09:52:10 PM »

It's either too much water in the sauce or old mozzarella that curdled (or both).

c0mpl3x · « **Reply #3 on:** October 20, 2012, 11:28:34 PM »

i like to let my sauces sit, in a large bowl, for a few hour(s) before ringing it around my pie. thickens it up, along with low flavor impact parmesan (ie: kraft) to thicken it too

z3r01 · « **Reply #4 on:** October 21, 2012, 07:04:12 AM »

i baked on a regular oven and the sauce was the dominos sauce i found here in the forums. now i did have the sauce in the fridge maybe i should let it sit outside to warm up ?

i have a dough ball in the fridge since yesterday on a cold ferment , i will try again today and let the sauce out. also i think i didnt let the dough warm up (straight out the fridge) i will let it proof (will take it out at 8am and make the pie at 11)

norma427 · « **Reply #5 on:** October 21, 2012, 08:20:23 AM »

z3r01,

Do you use a pizza stone and what kind do you have if you do use one? What oven temperature are you using?

Dough balls should be left out to warm-up before using them. Didn’t you have problems with stretching the skin, without a warm-up? All depends on how much your dough ball has fermented and what it might look like, it might be a little to long to let it sit out for 3 hrs.

I am not telling you to try Classico crushed tomatoes from Walmart, but in my opinion and some other members opinions they do make a good sauce for a pizza and the sauce is thicker. You could add some salt, pepper, oregano and maybe sugar if you like.

You also didn’t answer Scott123 about what kind of mozzarella, or if it was older, that you used in the pizza that had the wet center.

Norma

z3r01 · « **Reply #6 on:** October 21, 2012, 09:13:33 AM »

Good Morning Norma

im gonna use a pizza stone and a screen , here are pics of the whole setup

Jet_deck · « **Reply #7 on:** October 21, 2012, 09:23:21 AM »

I think your bake will go much better this time, good luck. Get a good pre-heat on the stone, as I am sure you probably already do.

z3r01 · « **Reply #8 on:** October 21, 2012, 09:24:37 AM »

thanks Jet_deck, im thinking on 500 degrees and letting it preheat for half an hour

Jet_deck · « **Reply #9 on:** October 21, 2012, 09:27:10 AM »

shoould be good enough. did you use the stone and screen last time?

z3r01 · « **Reply #10 on:** October 21, 2012, 09:30:13 AM »

yes i did but i think my fault might have been not letting the dough and the sauce warm a little before cooking, they were both really cold

Jet_deck · « **Reply #11 on:** October 21, 2012, 09:35:28 AM »

Quote from: z3r01 on October 21, 2012, 09:30:13 AM

yes i did but i think my fault might have been not letting the dough and the sauce warm a little before cooking, they were both really cold

I hate an overly watery sauce. Here's what I do. About an hour (or longer) before pizza time, I would take maybe 2.5 cups of the sauce and dump it on one end of a 9 x 13 glass pan. (use whatever you have) I would elevate that end of the pan just enough that the water could run off of it . every 20 min or so I'd take a spoon and stir the sauce and push all the good stuff back in a pile, letting the water run down to the other end. I'll go look for a picture, but I'm sure you understand.

Pete-zza · « **Reply #12 on:** October 21, 2012, 09:37:36 AM »

z3r01,

I think the changes you mentioned should improve your results. However, I was wondering if there was a reason for using only 0.5% salt, such as being on a sodium- or salt-restricted diet? Salt at low levels allows the dough to ferment faster and can result in a somewhat wet and slack dough. It is hard to say whether that was a factor in your dough but a typical salt level is around 1.75%. If you are interested in learning more about the role of salt in a dough, see the King Arthur article at http://www.kingarthurflour.com/professional/salt.html.

Peter

z3r01 · « **Reply #13 on:** October 21, 2012, 09:37:54 AM »

thats genius! gonna definitely try that jet!

z3r01 · « **Reply #14 on:** October 21, 2012, 09:40:39 AM »

Quote from: Pete-zza on October 21, 2012, 09:37:36 AM

z3r01,

I think the changes you mentioned should improve your results. However, I was wondering if there was a reason for using only 0.5% salt, such as being on a sodium- or salt-restricted diet? Salt at low levels allows the dough to ferment faster and can result in a somewhat wet and slack dough. It is hard to say whether that was a factor in your dough but a typical salt level is around 1.75%. If you are interested in learning more about the role of salt in a dough, see the King Arthur article at http://www.kingarthurflour.com/professional/salt.html.

Peter

i think i was using a recipe you posted (i think) on a pizza on papa johns on the one im trying today, as for the one i posted on this thread, i dont know if im using the dough calculator correctly. i dunno if im supposed to put in the decimal value or the percentage on the calculator

Pete-zza · « **Reply #15 on:** October 21, 2012, 10:13:39 AM »

Quote from: z3r01 on October 21, 2012, 09:40:39 AM

i think i was using a recipe you posted (i think) on a pizza on papa johns on the one im trying today, as for the one i posted on this thread, i dont know if im using the dough calculator correctly. i dunno if im supposed to put in the decimal value or the percentage on the calculator

z3r01,

All of the Papa John's dough formulations I posted in the PJ thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html call for using 1.50-1.75% salt. Those formulations also call for a lot of oil and sugar, far more than what you showed in your dough formulation.

As for the use of the dough calculating tools, if you look at the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, you will see the % symbol next to those blocks that call for a % entry. For example, if you want to use 0.25% IDY, you enter 0.25 in the IDY block. You can also state it as .25 if you'd prefer. For say, salt at 1.75%, you would enter the number 1.75 in the salt block.

If you'd like to learn more about baker's percents, you might take a look at the King Arthur article on that subject at http://www.kingarthurflour.com/professional/bakers-percentage.html and also the multi-part tutorial at http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/.

Peter

z3r01 · « **Reply #16 on:** October 21, 2012, 10:18:00 AM »

Quote from: Pete-zza on October 21, 2012, 10:13:39 AM

z3r01,

All of the Papa John's dough formulations I posted in the PJ thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html call for using 1.50-1.75% salt. Those formulations also call for a lot of oil and sugar, far more than what you showed in your dough formulation.

As for the use of the dough calculating tools, if you look at the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, you will see the % symbol next to those blocks that call for a % entry. For example, if you want to use 0.25% IDY, you enter 0.25 in the IDY block. You can also state it as .25 if you'd prefer. For say, salt at 1.75%, you would enter the number 1.75 in the salt block.

If you'd like to learn more about baker's percents, you might take a look at the King Arthur article on that subject at http://www.kingarthurflour.com/professional/bakers-percentage.html and also the multi-part tutorial at http://www.wildyeastblog.com/2008/03/22/bakers-percentage-1/.

Peter

very informative and thanks !

the dough i have for today i got is
Flour (100%):
Water (56.5%):
IDY (0.14%):
Salt (1.75%):
Vegetable (Soybean) Oil (7.3%):
Sugar (4.8%):
Total (170.49%):
354.44 g | 12.5 oz | 0.78 lbs
200.26 g | 7.06 oz | 0.44 lbs
0.5 g | 0.02 oz | 0 lbs | 0.16 tsp | 0.05 tbsp
6.2 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
25.87 g | 0.91 oz | 0.06 lbs | 5.7 tsp | 1.9 tbsp
17.01 g | 0.6 oz | 0.04 lbs | 4.27 tsp | 1.42 tbsp
604.28 g | 21.31 oz | 1.33 lbs | TF = N/A
Note: Dough ball weight = 21 oz. (for a 14" pizza); a nominal thickness factor of 0.136419; bowl residue compensation = 1.5%

z3r01 · « **Reply #17 on:** October 21, 2012, 10:20:47 AM »

hey Jet, here is 4oz of sauce i want to use and did as you said ! wow!

scott123 · « **Reply #18 on:** October 21, 2012, 10:40:34 AM »

It's the Belgioso fresh mozzarella. Get rid of it. For your bake times, you only want brick/aged mozzarella (like Sorrento). If you ever get your bake times down to less than 4 minutes, you can play around with fresh mozzarella, but I would go with another brand, as well as drain it on paper towels before using.

Jet_deck · « **Reply #19 on:** October 21, 2012, 10:48:32 AM »

Quote from: z3r01 on October 21, 2012, 10:20:47 AM

hey Jet, here is 4oz of sauce i want to use and did as you said ! wow!

Good show. Now, just listen to Scotty about the cheese.