Author Topic: Cake Yeast Dough  (Read 23388 times)

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Offline weemis

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Re: Cake Yeast Dough
« 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!
Nick Gore - just a dough eyed wanderer


Offline TXCraig1

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Re: Cake Yeast Dough
« 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?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline bakeshack

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Re: Cake Yeast Dough
« Reply #27 on: October 30, 2012, 12:40:20 PM »
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.


Offline bakeshack

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Re: Cake Yeast Dough
« Reply #28 on: October 30, 2012, 12:42:45 PM »
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! 

Offline pizzablogger

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Re: Cake Yeast Dough
« 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!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #30 on: October 30, 2012, 08:54:37 PM »
Thanks, Kelly!  I appreciate the kind words!

Offline Carmine D

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Re: Cake Yeast Dough
« Reply #31 on: October 31, 2012, 04:27:00 AM »
This is one of the best looking and my favorite so far, good job!

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #32 on: October 31, 2012, 11:38:39 AM »
Thank you, Carmine!  You just made my day!

Offline norma427

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Re: Cake Yeast Dough
« Reply #33 on: October 31, 2012, 01:21:48 PM »
Marlon,

Very tasty looking pie!  ;)

Norma


Offline Whiskyb

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Re: Cake Yeast Dough
« 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!

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #35 on: November 02, 2012, 12:42:00 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.




Offline landras

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Re: Cake Yeast Dough
« Reply #36 on: November 12, 2012, 05:26:43 PM »
Stunning pizzas!!

Offline bakeshack

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Re: Cake Yeast Dough
« 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. 




Offline PizzaJerk

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Re: Cake Yeast Dough
« Reply #38 on: January 11, 2013, 01:35:17 PM »
My friend, you are quite skilled  :pizza:

Anthony
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Offline Pizza Napoletana

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Re: Cake Yeast Dough
« Reply #39 on: January 11, 2013, 01:43:56 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
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Offline Jackie Tran

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Re: Cake Yeast Dough
« Reply #40 on: January 11, 2013, 02:29:20 PM »
Impressive Marlon.  How was the texture compared to your regular pies?  Did you favor these pies?

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #41 on: January 11, 2013, 02:47:17 PM »
Thanks guys!  I have to say that a lot of the information and wisdom came from Omid and I just followed his lead on this one.  ;D

Chau, the texture was very tender although it would definitely be much lighter if I had the time to wait another 4 hrs and let it mature even more.  The flavor was as good as my other NP pies.  For some reason, I now prefer cake yeast over sourdough on my NP pies in texture and subtle flavor.  I do not necessarily favor this pie over the first batch of pies I made on this thread although I appreciate some of its qualities which I would like to incorporate in my ideal NP pizza.  I prefer the micro-blistering on the other batch of pizza I made here - http://www.pizzamaking.com/forum/index.php/topic,21730.msg219699.html#msg219699 but I like the overall balance of the da michele style pie in terms of its larger size:topping:crust ratio.  Also, I would like to achieve this on a much shorter fermentation period (maybe 24-30 hrs). 

Marlon


Offline Pizza Napoletana

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Re: Cake Yeast Dough
« Reply #42 on: January 11, 2013, 04:54:56 PM »
I have to say that a lot of the information and wisdom came from Omid and I just followed his lead on this one.

Thank you, but your achievements are due to your own insatiable persistence, creativity, and state of mind. If I am not mistaken, you are a beginner in this undertaking, yet you have already excelled yourself beyond, within a short period of time, and you keep pushing yourself farther. I look forward to seeing what else can come out of your wood-fired oven (which you built yourself). Good day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline thezaman

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Re: Cake Yeast Dough
« Reply #43 on: January 11, 2013, 05:20:52 PM »
those look identical to da michele pizzas. ill bet they come very close in taste.

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #44 on: January 11, 2013, 07:22:13 PM »
those look identical to da michele pizzas. ill bet they come very close in taste.

Thank you Larry!  The flavor is very good.  I even prefer this type of flavor over my sourdough NP pizza.  I hope I can get to try da Michele soon so I can find out for myself. 




Offline thezaman

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Re: Cake Yeast Dough
« Reply #45 on: January 11, 2013, 08:34:18 PM »
marlon,pictures of da michele pizza. these were double mozzarella. they were wet and needed a fork to eat them, a realy great pie. i can say that slight depression set in when i was finished.it was that good!

Offline bakeshack

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Re: Cake Yeast Dough
« Reply #46 on: January 11, 2013, 10:31:13 PM »
i can say that slight depression set in when i was finished.it was that good!

 :-D thank you for the pictures, Larry.  I have heard that some people have issues with their doppio mozzarella because it gets extremely wet.  Btw, did you notice if the crumb structure of their cornicione is as open as we tend to strive for or it's just light and tender with a fairly open crumb?  Thanks. 

Marlon

Offline thezaman

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Re: Cake Yeast Dough
« Reply #47 on: January 11, 2013, 11:09:14 PM »
 marlon, the cornicione was not open very much but the dough was tender. it certainly was not something they worried about.the vpn stores were more like what we do.
 john and i ate at via tribunali in nyc the other day and it was a very good pizza!!! they use solana tomatoes and they were delicious.their dough was opened ny pizza style the edge was small,and the dough was thin but the pie was outstanding. i think john will post a report soon.i will definitely add that to my pizza choices in nyc. my family and i went to don antonios monday and his pies were delicious,we sampled a lot of food from his menu and it is right out of naples.

Offline Serpentelli

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Re: Cake Yeast Dough
« Reply #48 on: January 28, 2013, 08:18:52 PM »
Marlon,

I am wondering how far you have been pushing your CY, meaning at what point do you consider the yeast to be too old to use anymore? I recently took some THREE MONTH OLD CY from the fridge (kept at 39 degrees) and proofed it with sugar and flour and sure as shootin it started to bubble. But I went ahead and ordered some new CY anyway, since I wasn't sure of the end result if I were to use the old CY.

The aged CY smells perfectly fine, and the color is not off in any way,  but it has a much creamier consistency and doesn't "break off cleanly" like it does from a fresh cake.

Some people talk about freezing CY indefinitely and then just bringing small pieces up to RT when they are going to be used.

Well any advice you can give me would be much appreciated!

John
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Offline bakeshack

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Re: Cake Yeast Dough
« Reply #49 on: January 28, 2013, 10:42:10 PM »
John,

I have used CY up to 6-months kept inside the refrigerator (located very close to the vent - it is very important to put it on the coldest part of your fridge) and it worked perfectly fine.  The 6-month or older may possibly need more time to mature but at RT fermentation, I have not experienced any issues.  At 3 months, it should still crumble easily (maybe a little bit softer than the new CY).  I just keep it tightly wrapped in plastic and then placed inside a ziploc bag with air sucked out.  I have also used a frozen CY with no issues.  Just take it out of the freezer the night before you want to use it and place it in the refrigerator.  It might leak some water and become a bit mushy but it should still work.  

The first set of pies in this thread used a 6-month old CY and they worked perfectly.  They were probably my best set of NP pizza.  


Marlon



 

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