Author Topic: Simple No Knead Pizza 500 Deg w Quarry Tiles (Read 1255 times)

jeff v · « **on:** December 08, 2012, 10:52:57 AM »

A couple days ago I was trying to show my brother how you can get started making really good pizza at home. Since he has never really baked I wanted to keep things really simple. We made a no knead dough that I gave one stretch and fold at 12hrs, scaled and balled at 15hrs (lots of bench flour) and baked at 16 or 17 hrs. The formulation was-

100% KABF
68% water
2.5% salt
.25 IDY
1% evo

We used a 6in1 sauce, sliced Grande whole milk mozz, and pepperoni. I gave the oven a 50-60 min preheat but should have let it recover a bit more between pizzas. The pizzas came out good. I had a baking sheet on the rack above to try and reflect some heat down that worked ok, but would probably add a 3-4 tiles on it as well next time.

ETA: these were 235g dough balls-just under 8.5 oz

jeff v · « **Reply #1 on:** December 08, 2012, 10:55:19 AM »

Here's the 2nd pizza, you see it didn't brown as well. I only gave it 5 or so minutes in between bakes so 10-15 should help more. At least it's shaped better though.

Pete-zza · « **Reply #2 on:** December 08, 2012, 01:06:15 PM »

Jeff,

That's a pretty good idea for someone just starting out. The pizzas look very good.

Out of curiosity, can you tell me what the room temperature was at which the dough fermented?

Peter

jeff v · « **Reply #3 on:** December 08, 2012, 01:24:37 PM »

Thanks Peter, I was trying to eliminate all his excuses for eating bad pizza!

The thermostat is set at 68 degrees. Looking back I used the ratio in Jim Laheys book My Bread which calls for 1g of idy for 400g of flour. Looks like I added a zero.

fixed, thanks.

Chicago Bob · « **Reply #4 on:** December 08, 2012, 01:32:41 PM »

Jeff,
Your brother has a nice brother.

Wish someone would have taught me like that...

jeff v · « **Reply #5 on:** December 08, 2012, 01:37:35 PM »

Quote from: Chicago Bob on December 08, 2012, 01:32:41 PM

Jeff,
Your brother has a nice brother.
Wish someone would have taught me like that...

Depends on the day but thanks! It was pretty simple.

Pete-zza · « **Reply #6 on:** December 08, 2012, 01:45:41 PM »

Quote from: jeff v on December 08, 2012, 01:24:37 PM

Looking back I used the ratio in Jim Laheys book My Bread which calls for 1g of idy for 400g of flour. Looks like I forgot a zero or need a very cold kitchen.

Jeff,

It looks like you moved the decimal point in the wrong direction. One gram of IDY for 400 grams of flour is 0.25%. That is one of the reasons why I use the dough calculating tools to do all the math.

Peter

jeff v · « **Reply #7 on:** December 08, 2012, 01:56:39 PM »

Yeesh. Think I got it now.

norma427 · « **Reply #8 on:** December 08, 2012, 02:20:31 PM »

Jeff,

You did a great job in teaching your brother to make his first pizzas!

What did he think of the pizzas he made and you helped him with?

Norma

jeff v · « **Reply #9 on:** December 08, 2012, 02:32:10 PM »

Quote from: norma427 on December 08, 2012, 02:20:31 PM

Jeff,

You did a great job in teaching your brother to make his first pizzas! What did he think of the pizzas he made and you helped him with?

Norma

Thanks Norma. He says he enjoyed making the pizzas, so hopefully he will try again and maybe even get hooked. They tasted very good.

norma427 · « **Reply #10 on:** December 08, 2012, 02:44:19 PM »

Jeff,

I am glad your brother enjoyed the pizzas.

The hooked part is like a slippery slope though.

I hope your brother tries again too.

Norma

2stone · « **Reply #11 on:** December 09, 2012, 12:56:08 PM »

Jeff,

I like the type of pizza you posted. I have been pushing my hydration up in the high 70's with minimal kneading using several rest periods. I am amazed at the amount of gluten it can develop on its own. I have been baking at 600-650 F, which pairs up well with high hydration doughs.
I am also liking aged mozzarella (whole milk 3%) more and more.

Good work.

If I was making you pizza today, this is probably what I would give you. (kind of in the same vain as yours)

A blend of high gluten and pastry flour with a bit of whole wheat and stone ground rye at around 75% hydration.

regards,
Willard

jeff v · « **Reply #12 on:** December 09, 2012, 01:29:32 PM »

Wow that looks great Willard, I wish you were making me that pizza today!

You have quite the tutorial on the blog too.

I've been adding whole wheat or spelt to most of the sicillian style pizza I've been making so ill probably do similar here if I continue to make them. I like the texture.

MightyPizzaOven · « **Reply #13 on:** December 10, 2012, 01:18:07 PM »

Jeff, how did you prepare your no knead dough?

Thanks

jeff v · « **Reply #14 on:** December 10, 2012, 02:41:28 PM »

Hi Bert,

Whisk together dry ingredients, then dump in water and oil. Mix til it just comes together, cover and set on the counter. If you google "no knead bread" or "Jim Lahey no knead bread" you will see plenty of recipes and vids.

MightyPizzaOven · « **Reply #15 on:** December 10, 2012, 03:14:46 PM »

Thanks Jeff, I will give it a try this weekend.

MightyPizzaOven · « **Reply #16 on:** December 23, 2012, 05:38:40 PM »

Jeff, I tried no knead yesterday. The dough was nice light..., It didn't come all together by just whisking. I mixed by hand for few minutes. Balled at 12, placed back in the fridge for 5 hours, room temperature for hour before backing.

reenipooh · « **Reply #17 on:** December 24, 2012, 12:35:28 PM »

hi..dee! as a newbie....new to the lingo...so what is idy? and KABF?? thx ireenipooh

MightyPizzaOven · « **Reply #18 on:** December 24, 2012, 12:47:50 PM »

A good place to start http://www.pizzamaking.com/pizza_glossary.html

Pete-zza · « **Reply #19 on:** December 24, 2012, 04:54:45 PM »

For common pizza-related abbreviations, also see http://www.pizzamaking.com/forum/index.php/topic,20056.msg196875.html#msg196875.

Peter