Author Topic: Cake Yeast Dough (Read 8070 times)

bakeshack · « **Reply #20 on:** October 28, 2012, 02:20:29 PM »

Quote from: thezaman on October 28, 2012, 02:03:30 PM

marlon, those really look authentic. i tried the same proofing regime yesterday and got very lite,flavorful pizza. thanks for posting your method!!

Thank you, Larry! I'm glad you liked it! The flavor was actually quite good and can rival the sourdough pizza I make. Playing around with both, CY and SD, I have noticed the difference mostly in appearance and flavor but the texture is almost identical.

schmeal2 · « **Reply #21 on:** October 28, 2012, 06:53:21 PM »

Where do you guys get your cake yeast? I have tried several grocery stores including a whole foods and can't find it anywhere...

bakeshack · « **Reply #22 on:** October 28, 2012, 07:07:20 PM »

Yeah they don't usually carry those because they spoil very quickly. I get mine from a local bakery although I once bought from nybakers.com. You can use IDY in place of the cake yeast. Flavor should be identical.

TXCraig1 · « **Reply #23 on:** October 28, 2012, 08:14:01 PM »

Truly gorgeous.

bakeshack · « **Reply #24 on:** October 28, 2012, 08:49:50 PM »

Thanks, Craig!

weemis · « **Reply #25 on:** October 30, 2012, 09:47:59 AM »

I'm going with the group on this one. Top notch! You've nailed fermentation and bake time/temp! I'm still finding the window of proper ferment on my experiments and am getting real close. Thanks for all your help thus far, and for laying out your mixing techniques in this thread! Something new to play with.

Keep rocking our worlds, Marlon!

TXCraig1 · « **Reply #26 on:** October 30, 2012, 09:57:25 AM »

Marlon, what was the bake time/temp on those pies? A little longer than your normal bake?

bakeshack · « **Reply #27 on:** October 30, 2012, 12:40:20 PM »

Quote from: TXCraig1 on October 30, 2012, 09:57:25 AM

Marlon, what was the bake time/temp on those pies? A little longer than your normal bake?

Craig, maybe around 50-60 secs max. The floor was at around 850-875F.

bakeshack · « **Reply #28 on:** October 30, 2012, 12:42:45 PM »

Quote from: weemis on October 30, 2012, 09:47:59 AM

I'm going with the group on this one. Top notch! You've nailed fermentation and bake time/temp! I'm still finding the window of proper ferment on my experiments and am getting real close. Thanks for all your help thus far, and for laying out your mixing techniques in this thread! Something new to play with.

Keep rocking our worlds, Marlon!

Thank you very much!

pizzablogger · « **Reply #29 on:** October 30, 2012, 03:51:48 PM »

Those pizzas are magnificant to look at....and I'm sure to eat.

The marinara in particular is quite splendid. It looks better than any marinara I have yet to eat and likely will ever make.

Great stuff!

bakeshack · « **Reply #30 on:** October 30, 2012, 08:54:37 PM »

Thanks, Kelly! I appreciate the kind words!

Carmine D · « **Reply #31 on:** October 31, 2012, 04:27:00 AM »

This is one of the best looking and my favorite so far, good job!

bakeshack · « **Reply #32 on:** October 31, 2012, 11:38:39 AM »

Thank you, Carmine! You just made my day!

norma427 · « **Reply #33 on:** October 31, 2012, 01:21:48 PM »

Marlon,

Very tasty looking pie!

Norma

Whiskyb · « **Reply #34 on:** November 02, 2012, 12:30:11 PM »

Being very much a newb I have a quick question. The process you describe, is this for multiple balls of dough and then you later divide into individual balls or do you do this for each separate ball

Thanks,

Oh and very tasty looking pies!

bakeshack · « **Reply #35 on:** November 02, 2012, 12:42:00 PM »

Quote from: Whiskyb on November 02, 2012, 12:30:11 PM

Being very much a newb I have a quick question. The process you describe, is this for multiple balls of dough and then you later divide into individual balls or do you do this for each separate ball

Thanks,

Oh and very tasty looking pies!

Thanks! That is for one batch of dough (usually around 7 lbs) and I get about 12 dough balls from that batch.

landras · « **Reply #36 on:** November 12, 2012, 05:26:43 PM »

Stunning pizzas!!

bakeshack · « **Reply #37 on:** January 11, 2013, 01:24:28 PM »

I have not been making pizza as much as I want to but I have been communicating with Omid (Pizza Napoletana) about his attempt to replicate a da Michele pizza for the past couple of weeks exchanging ideas, etc. and this is my contribution.

100% Caputo Pizzeria
66% Water
0.04% Cake yeast
2.8% Salt

Hand kneaded. Bulk fermented for 12 hours, balled for 28 hrs at 60F. The dough balls, IMO, needed another 4 hrs but I didn't have the time to wait any longer so I baked anyway. Surprisingly, the dough balls where very easy to handle with very little bench flour even at that hydration level. I only had to dip the dough ball in the bowl of flour and stretch on the table without additional flour. These baked for about 50-55 secs with the floor at 875F. Next time I will have to lower the floor to around 825F.

Here are the pictures.

PizzaJerk · « **Reply #38 on:** January 11, 2013, 01:35:17 PM »

My friend, you are quite skilled

Anthony

Pizza Napoletana · « **Reply #39 on:** January 11, 2013, 01:43:56 PM »

Quote from: bakeshack on January 11, 2013, 01:24:28 PM

I have not been making pizza as much as I want to but I have been communicating with Omid (Pizza Napoletana) about his attempt to replicate a da Michele pizza for the past couple of weeks exchanging ideas, etc. and this is my contribution.

100% Caputo Pizzeria
66% Water
0.04% Cake yeast
2.8% Salt

Hand kneaded. Bulk fermented for 12 hours, balled for 28 hrs at 60F. The dough balls, IMO, needed another 4 hrs but I didn't have the time to wait any longer so I baked anyway. Surprisingly, the dough balls where very easy to handle with very little bench flour even at that hydration level. I only had to dip the dough ball in the bowl of flour and stretch on the table without additional flour. These baked for about 50-55 secs with the floor at 875F. Next time I will have to lower the floor to around 825F.

Here are the pictures.

Excellent results! I like the consistency of your crushed tomatoes on your Marinara pizza, very fluid like Da Michele's. Good day!

Omid