Author Topic: More adventures with the 2 Stone  (Read 850 times)

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Offline mkevenson

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More adventures with the 2 Stone
« on: December 01, 2012, 08:51:33 PM »
After several months of longer cold ferments, today I wanted to do a 2 hr ferment. I tried to follow a recipe presented by Peter:
2 10" pies
flour 291g, 50/50 KABF/KAAP
Water 61% 80F
ADY 1%
Diamond Crystal Kosher Salt 1.75%
EVOO 1%

I hydrated approx 50 % of the flour in 178g of water. Mixed lightly to form a batter like consistency.
Let sit approx 20 min until it started bubbling.
 Added the remaining flour, ADY, and salt.
Kneading in Bosch compact speed #1, adding oil.
Kneading approx 4-5 minutes until dough picked up on hook
Finished with minimal hand kneading and balling (2).

Pizza #1 Margarita style cooked 3:52 on screen at approx 600F
Pizza #2 Pepperoni cooked same temp, no screen (it melted) 3:19

Crust was very soft, cornice was tender but not exceptionally airy.

More pizza for guests tomorrow.

Mark
"Gettin' better all the time" Beatles


Offline Jet_deck

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Re: More adventures with the 2 Stone
« Reply #1 on: December 01, 2012, 11:36:43 PM »
Any idea why the top heat on the pepperoni seemed to be so much less that the other one?

Nice looking Margarita style, but I would hit both of them. :pizza:

2 hours is "super emergency", if you could make it 4 or 6 would make an exponential difference.

my .02
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Offline mkevenson

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Re: More adventures with the 2 Stone
« Reply #2 on: December 02, 2012, 12:40:28 AM »
Any idea why the top heat on the pepperoni seemed to be so much less that the other one?

Nice looking Margarita style, but I would hit both of them. :pizza:

2 hours is "super emergency", if you could make it 4 or 6 would make an exponential difference.

my .02

The pepperoni was cooked on the stone 3:15. Taken off due to bottom being done. The Margareta style was 3:42, cooked on a screen, longer top heat.
Some days you just want a pie in 2 hrs!
Thanks for the reply.

Mark
"Gettin' better all the time" Beatles

Offline Chicago Bob

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Re: More adventures with the 2 Stone
« Reply #3 on: December 02, 2012, 01:07:20 AM »
"I hydrated approx 50 % of the flour in 178g of water. Mixed lightly to form a batter like consistency.
Let sit approx 20 min until it started bubbling."

Let that sit for 2 hrs. then proceed.....you might find the cornicione snap an air you are seeking in this emergency dough.  :chef:  Good luck, Mark...always enjoy watching your experiments, thanks.
"Care Free Highway...let me slip away on you"

Offline mkevenson

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Re: More adventures with the 2 Stone
« Reply #4 on: December 02, 2012, 11:10:35 AM »
"I hydrated approx 50 % of the flour in 178g of water. Mixed lightly to form a batter like consistency.
Let sit approx 20 min until it started bubbling."

Let that sit for 2 hrs. then proceed.....you might find the cornicione snap an air you are seeking in this emergency dough.  :chef:  Good luck, Mark...always enjoy watching your experiments, thanks.

"I hydrated approx 50 % of the flour in 178g of water. Mixed lightly to form a batter like consistency.
Let sit approx 20 min until it started bubbling."

Let that sit for 2 hrs. then proceed.....you might find the cornicione snap an air you are seeking in this emergency dough.  :chef:  Good luck, Mark...always enjoy watching your experiments, thanks.

Bob, might be good, a 4hr pizza.....
More "experiments" today. I wonder how the rain will affect my dough? I am opening the dough balls in my outdoor "kitchen" and it has been coming down here. Should let up by pizza time, tho.

Mark
"Gettin' better all the time" Beatles


 

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