Author Topic: Norma/Craig Hybrid in the WFO  (Read 4443 times)

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Offline norma427

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Re: Norma/Craig Hybrid in the WFO
« Reply #25 on: November 19, 2012, 07:15:04 PM »
I can see the obituary already:

Pizzamaking.com
Pizzamaking.com was the web's pre-eminent stop from home pizza making fanatics.  In recent months it's membership discovered Detroit style pizza and subsequently have all died of hearth attacks.

The pizzas look great everybody, but do remind me a bit about why my area is so overweight, lol.

 :-D

Norma


Offline dellavecchia

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Re: Norma/Craig Hybrid in the WFO
« Reply #26 on: November 19, 2012, 07:59:13 PM »
...hearth attacks.

Freudian slip.

John

Offline shuboyje

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Re: Norma/Craig Hybrid in the WFO
« Reply #27 on: November 19, 2012, 08:56:48 PM »
ROFL, possibly autocorrect considering what I normally post about, lol.
-Jeff

Offline Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #28 on: November 21, 2012, 08:32:10 AM »
 I gave it another shot yesterday. This time I increased the hydration to 70%, decreased the thickness factor to .125% and omitted the IDY completely. 24 hr room temp ferment, including about 4 hrs. in the pan, uncovered. Baked in Normas' deck oven.
 I really liked this pie, especially the leftovers reheated in my toaster oven. The crumb was more open than my previous attempt, but not as light in texture. A little chewy, but in a good way, and I could really taste the Ischia culture. Oh!, and only two stripes this time! :-D
 I'll be trying this formula again in my home oven and probably the WFO as well.
« Last Edit: November 21, 2012, 01:40:27 PM by Ev »

Offline Chicago Bob

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Re: Norma/Craig Hybrid in the WFO
« Reply #29 on: November 21, 2012, 12:48:28 PM »
I really like the look and description of the crumb on this one Steve, really like.
This one I am going to try soon, thanks.
"Care Free Highway...let me slip away on you"

Offline norma427

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Re: Norma/Craig Hybrid in the WFO
« Reply #30 on: November 21, 2012, 08:03:48 PM »
Steve,

That Detroit-style pizza was really good.  :D  Did you figure out why the crumb wasn't as light in texture as your last attempt?  I was trying to figure that out today, but with no conclusions.   :-D

Did the cheese blend taste good reheated?

Norma

Offline Ev

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Re: Norma/Craig Hybrid in the WFO
« Reply #31 on: November 21, 2012, 08:18:15 PM »
Yeah, Norma, I don't know why the crumb was so different. I'm thinking maybe the lower TF and lack of commercial yeast may have something to do with it. That and the lack of any real mixing. Just a few stretch and folds early in the ferment process.
 The cheese blend was very good, IMO.