Author Topic: Cake Yeast Dough  (Read 20800 times)

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Offline Serpentelli

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Re: Cake Yeast Dough
« Reply #125 on: March 04, 2013, 08:44:56 PM »
Larry,

Thanks!

John K
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Offline pizzaboyfan

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Re: Cake Yeast Dough
« Reply #126 on: March 06, 2013, 07:13:34 PM »
Those are perfect bottoms.
It looks like the oven floor is just sitting on the metal bed.
Any insulation under the oven ?

Perry

Offline thezaman

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Re: Cake Yeast Dough
« Reply #127 on: March 08, 2013, 10:20:44 AM »
 it is a 5 inch deep metal tub. 2 inch iso board. 1 inch of solid flue 2 inch refractory floor.

Offline thezaman

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Re: Cake Yeast Dough
« Reply #128 on: March 10, 2013, 10:28:29 PM »
 the oberlin weather was in the 60's today .three hours oven heat got my floor to 875 where i kept it until my final pie which i cranked the oven up to 950 floor and a roaring fire.the last pie was a 45 second job.
 my dough routine is 65 % hydration 2.8 salt 1 ounce of yeast for 15 pounds of flour. 45 seconds in my vcm. 1 hour bulk then 265 gram balls. i put them away as soon as i am done with all of the dough.it goes in and the cooler takes time to get the dough down to temp. on sunday  i bring it out at 1:00 to room rise for service at 4:00. i think that my 45 second pie cooked alright but a craig 45 second pie looks much more balanced .that is the advantage to the italian ovens.or craigs ability :chef:
   my truck was dropped 2 feet off of a lift when i was having maintenance done last year.i had it repaired this winter thru the service centers insurance. bricked all the way around the bottom foe a better finished look. from 24 inches the front of the body had to be completely replaced. the oven sustained a external crack but the dome and floor were, and are are still perfect!!

Offline thezaman

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Re: Cake Yeast Dough
« Reply #129 on: March 10, 2013, 10:30:10 PM »
side view of the masons work

Online Jackie Tran

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Re: Cake Yeast Dough
« Reply #130 on: March 17, 2013, 02:11:41 AM »
Got a chance to try Omid's trick of using a metal plate to keep the floor cool until I was ready to launch.  It seemed to help out quit a bit.  Only did a few high temp pies but was able to avoid bottom burning. I can see Larry's point of the floor staying cooler if you are cooking multiple pies back to back. 

Chau
« Last Edit: March 17, 2013, 10:04:02 AM by Jackie Tran »

Offline thezaman

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Re: Cake Yeast Dough
« Reply #131 on: March 17, 2013, 10:00:23 AM »
going to try his method tonight. i'll put three 16 inch pans in my oven at highest oven heat to see if i can temper the bottoms.if it works it would be a good way to regulate the floor when down time makes it spike.

Offline Chicago Bob

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Re: Cake Yeast Dough
« Reply #132 on: March 17, 2013, 10:41:58 AM »
Got a chance to try Omid's trick of using a metal plate to keep the floor cool until I was ready to launch.  It seemed to help out quit a bit.  Only did a few high temp pies but was able to avoid bottom burning. I can see Larry's point of the floor staying cooler if you are cooking multiple pies back to back. 

Chau
Mr. Tran Man,
Glad to hear this "trick" is working for you....if you don't mind, could you please be a bit more specific as to the type of "metal plate" that you've found to be benificial with the faaantastic pie's you continue to crank out there at your beautiful La Casa?   Thanks!!

Bob
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Online Jackie Tran

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Re: Cake Yeast Dough
« Reply #133 on: March 17, 2013, 01:50:24 PM »
Bob, the one I use is a cheap thin metal pizza baking plate that I got at walmart.  It is perforated and used for baking frozen pizzas.   I also have several round 16" pizza cutting plates that would work as well too.  I'm not sure if these are thin steel or aluminum.  B/c there is a lip on these I turned it over so that it sits on the lip and there is an air gap between the floor and the plate. 

Chau


Offline TXCraig1

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Re: Cake Yeast Dough
« Reply #134 on: September 21, 2013, 10:57:51 AM »
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 

Marlon, was the bulk at 60F as well? If so, 44 hours at 60F with 0.04% CY is less than half the fermentation time I would have expected? In contrast, 26 hours for 0.1%CT at 65F in your original post here is almost exactly what I would expect.
Pizza is not bread. Craig's Neapolitan Garage


 

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