Author Topic: Norma/Craig Hybrid in the WFO  (Read 2991 times)

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Online Ev

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Norma/Craig Hybrid in the WFO
« on: November 18, 2012, 02:22:59 PM »
I wanted to try a sicilian pie in a pan in the WFO. I used elements of both Normas' and Craigs' recent efforts. Baked in a greased 10 X 14 steel pan for 11 minutes at about 460. I didn't measure the actual hearth temp.
Flour 100 % ConAgra Occident
Water 80 %
Salt     2 %
Ischia  4 %
IDY     tiny pinch
RT ferment 12 hrs, 5 hrs in the pan in the kitchen oven with the light on.


Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #1 on: November 18, 2012, 02:24:44 PM »
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Offline Chaze215

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Re: Norma/Craig Hybrid in the WFO
« Reply #2 on: November 18, 2012, 03:03:18 PM »
Looks damn good! How did it taste?
Chaz

Offline norma427

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Re: Norma/Craig Hybrid in the WFO
« Reply #3 on: November 18, 2012, 03:18:15 PM »
Steve,

Your crumb looks dynamite! 

Norma
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Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #4 on: November 18, 2012, 03:56:04 PM »
Looks damn good! How did it taste?

Pretty darn good, thanks! ;D

Nice, lite and airy. Just a tough of sourdough.

I forgot to mention, .13 thickness factor. Next time I think I'll try .12

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #5 on: November 18, 2012, 03:57:28 PM »
Steve,

Your crumb looks dynamite! 

Norma

 Thanks Norma. Maybe I'll mix up another for Tuesday! ;D

Online TXCraig1

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Re: Norma/Craig Hybrid in the WFO
« Reply #6 on: November 18, 2012, 04:19:47 PM »
That looks perfect Steve. What was the dough weight?
Pizza is not bread.

Offline Tscarborough

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Re: Norma/Craig Hybrid in the WFO
« Reply #7 on: November 18, 2012, 04:30:33 PM »
Oh no, it is all wrong, he has THREE stripes of sauce not 2.....

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #8 on: November 18, 2012, 04:34:14 PM »
Oh no, it is all wrong, he has THREE stripes of sauce not 2.....

Yeah, but it's a bigger pan! :-D

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #9 on: November 18, 2012, 04:53:58 PM »
That looks perfect Steve. What was the dough weight?

Craig, since you asked the question, I had to go back and run the numbers again. For some reason, it looks like the formula I posted is not accurate. I know I used 300g of flour, 200g of water and 21g of starter(4% of total dough weight) and 6g salt, total 527
 Given that, it looks like the actual formula is this;
Flour  100%
Water  68%
Salt      2%
Ischia   4%
TF      .133


Offline dellavecchia

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Re: Norma/Craig Hybrid in the WFO
« Reply #10 on: November 18, 2012, 05:20:57 PM »
Very nice Steve! I love the crusty cheese on the edges that you and Craig are getting. I will have to try this one out soon.

And I agree with Tom - you MUST have two stripes.  ;)

John

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #11 on: November 18, 2012, 05:45:50 PM »
I must be missing something. Why, pray tell, must it have only two stripes? ::)

Offline Tscarborough

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Re: Norma/Craig Hybrid in the WFO
« Reply #12 on: November 18, 2012, 07:20:00 PM »
To survive in the land of extreme pizza nerddom.

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #13 on: November 18, 2012, 07:36:20 PM »
well alrighty then! :-D

Offline norma427

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Re: Norma/Craig Hybrid in the WFO
« Reply #14 on: November 18, 2012, 08:13:44 PM »
I must be missing something. Why, pray tell, must it have only two stripes? ::)


Steve,

If you made your pizza in a 10x14 steel maybe it still could be called a Detroit style if you gave it 3 stripes.  This is one blogger that gave it 3 stripes. http://lifeinbigbites.com/2012/06/25/detroit-style-pizza/   :-D

Norma
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Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #15 on: November 18, 2012, 08:53:35 PM »
Detroit style?

 Never heard of it! :-D

Online TXCraig1

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Re: Norma/Craig Hybrid in the WFO
« Reply #16 on: November 18, 2012, 09:10:03 PM »
Steve, what cheese did you use?
Pizza is not bread.

Offline norma427

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Re: Norma/Craig Hybrid in the WFO
« Reply #17 on: November 18, 2012, 09:27:13 PM »
Detroit style?

 Never heard of it! :-D

Steve,

What do you think you think you have been trying experiments of mine and taking home slices of?  Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas? 

Norma
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Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #18 on: November 18, 2012, 10:07:24 PM »
Steve, what cheese did you use?

Craig, it was a rough 50/50 blend of cheap medium white cheddar and pre-shredded part skim mozz.

Online Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #19 on: November 18, 2012, 10:11:04 PM »
Steve,

What do you think you think you have been trying experiments of mine and taking home slices of?  Also what do you think I will call the pizzas you tried week after week if I won't call them Detroit style pizzas? 

Norma

I know, Norma. I'm just funning with you. You know me. I can't help myself.  >:D

 ....and FWIW, Norma, I liked all your recent pies better than the one I made today. ;D