Author Topic: Two days of pizza  (Read 3175 times)

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Offline BrickStoneOven

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Two days of pizza
« on: January 06, 2011, 02:19:39 PM »
So I haven't posted in a little while and thought I would post up todays and tomorrows results. I made a batch yesterday of 4 balls, 440g each. Put two in the frig and left the other two out at RT. The ones I did today were the RT ones and they were at about 28hours. I've done bulk RT ferments but never fermented two doughs this long before so it was nice to see what would happen. The balls were getting to their max in terms of fermentation, an hour or so more I probably wouldn't have used them. They were baked at 525F on a soapstone for about 5 minutes. The bake time could be faster if the stone wasn't on the last rack. The crumb was a little bit more chewy than I like but that was probably because of them sitting out for so long. Lets see what happens tomorrow.


Offline Glutenboy

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Re: Two days of pizza
« Reply #1 on: January 06, 2011, 03:47:52 PM »
Very nice!  What kind of flour?  Also, what do they look like after a 28-hour room temperature rise?  Do they fall at some point?
Quote under my pic excludes Little Caesar's.

Offline Tscarborough

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Re: Two days of pizza
« Reply #2 on: January 06, 2011, 03:55:48 PM »
Good looking pies!

Pizza01

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Re: Two days of pizza
« Reply #3 on: January 06, 2011, 04:45:57 PM »
looks very nice.

Offline dellavecchia

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Re: Two days of pizza
« Reply #4 on: January 06, 2011, 05:49:46 PM »
Awesome - I would love a bite of those. What flour did you use?

John

Offline BrickStoneOven

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Re: Two days of pizza
« Reply #5 on: January 06, 2011, 06:03:35 PM »
Thanks guys. I used All Trumps. The hydration was 62%, 2.5% salt, 2% oil, .1% CY. It was mixed for 3 minutes.

Very nice!  What kind of flour?  Also, what do they look like after a 28-hour room temperature rise?  Do they fall at some point?

The balls were still rising. I had them inside one of the glad containers and they were just barly touching the lid. If I let it go for the full 30 hours like I was planning to it might have collapsed but I didn't want to take that chance. The dough was very easy to handle.

Online Pete-zza

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Re: Two days of pizza
« Reply #6 on: January 06, 2011, 06:06:04 PM »
David,

What was the room temperature at which the dough was fermented?

Peter

Offline norma427

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Re: Two days of pizza
« Reply #7 on: January 06, 2011, 06:17:26 PM »
David,

I agree, those are nice looking pies, with great crumbs!  :)

Norma

Offline BrickStoneOven

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Re: Two days of pizza
« Reply #8 on: January 06, 2011, 06:50:29 PM »
Thanks Norma

David,

What was the room temperature at which the dough was fermented?

Peter

Probably 68F-70F. It's usually cooler in the room I had them in because there are a lot of windows.


Offline chickenparm

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Re: Two days of pizza
« Reply #9 on: January 06, 2011, 09:12:15 PM »
Love those pies!
 :pizza:
-Bill

Offline thezaman

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Re: Two days of pizza
« Reply #10 on: January 06, 2011, 09:51:44 PM »
great looking pizzas!!! can you tell me about your sauce?

Offline BrickStoneOven

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Re: Two days of pizza
« Reply #11 on: January 06, 2011, 11:07:25 PM »
great looking pizzas!!! can you tell me about your sauce?

I use Alta Cucina tomatoes for the NY pies. I'll slice the tomatoes down the middle and squeeze out some of the water. Then I'll leave them in the food mill to strain for another couple hours and about 1.5 cups will drain. Then I'll crush the tomatoes with the mill and put them to the side. I'll take the puree thats left in the can and dump it in a sauce pan. I'll cook it for about 10-15 minutes on med-low heat just to take out some of the water and thicken it up a little. While its cooking I'll add basil,oregano,parsley,salt and pepper to taste. I usually go by eye on the ingredents for the sauce and it always works. After it's done cooking for the 10-15 minutes I'll shock it in ice water then add it to the tomatoes. I do the shock because I don't want the puree to cook the tomaotes. That's what I do for the sauce.

I added an old picture of how much water usually drains from the food mill.
« Last Edit: January 06, 2011, 11:09:36 PM by BrickStoneOven »

Pizza01

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Re: Two days of pizza
« Reply #12 on: January 07, 2011, 09:01:38 AM »
when i cook the sauce i also shock in ice water or in the fridge.

Offline BrickStoneOven

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Re: Two days of pizza
« Reply #13 on: January 08, 2011, 12:06:51 PM »
These two are the frig doughs. The crumb was less open than the day before but was more tender and had less chewy with the same amount of crispness on the outside. I didn't notice any taste difference between the two. I remember reading something Marco said that if he made a refrigerated dough it would take 2-3 days for it to taste like his normal RT doughs. I think I noticed that yesterday because I really couldn't tell the difference.

I know the second pie looks a little heavy and sloppy but it is really good. It's probably the only topping heavy pizzas I do, I'm not really a to many toppings guy. It's really greasey though, I wouldn't recommend it to grease blotters.

Offline thezaman

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Re: Two days of pizza
« Reply #14 on: January 08, 2011, 12:35:04 PM »
 if the basil was cut on fresh after baking it would look like a di fara pizza. very nice looking pizzas.

Offline dellavecchia

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Re: Two days of pizza
« Reply #15 on: January 09, 2011, 12:55:25 PM »
Outstanding pies David.

John

Offline jever4321

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Re: Two days of pizza
« Reply #16 on: January 09, 2011, 10:12:11 PM »
Looks awesome. Making me hungry...
-Jay


Pizza01

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Re: Two days of pizza
« Reply #17 on: January 15, 2011, 08:35:47 AM »
those bubles looks fantastic, great pizza.

Offline MrMalfunction

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Re: Two days of pizza
« Reply #18 on: February 03, 2011, 01:15:53 PM »
looks awesome.

Online TXCraig1

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Re: Two days of pizza
« Reply #19 on: February 03, 2011, 03:21:44 PM »
I remember reading something Marco said that if he made a refrigerated dough it would take 2-3 days for it to taste like his normal RT doughs. I think I noticed that yesterday because I really couldn't tell the difference.

David,

I think Marco wrote it was 5-6 days or a week.

Those pies look great - espically the pepperoni and onion one. I'm trying that one next time.

Craig
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Offline BrickStoneOven

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Re: Two days of pizza
« Reply #20 on: February 03, 2011, 03:42:24 PM »
Thanks Craig. It's roni,onion, grilled chicken, and a rum sauce drizzle. It's a pretty heavy pizza but it's really good.

Online Pete-zza

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Re: Two days of pizza
« Reply #21 on: February 03, 2011, 03:55:17 PM »
I think Marco wrote it was 5-6 days or a week.

David and Craig,

It was 3-4 days: Reply 9 at http://www.pizzamaking.com/forum/index.php/topic,3057.msg25932/topicseen.html#msg25932.

Peter

Online TXCraig1

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Re: Two days of pizza
« Reply #22 on: February 03, 2011, 04:47:19 PM »
On average, we were correct then...

Thanks for finding that link Pete.

Craig
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