Author Topic: Petra 3  (Read 5384 times)

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Offline PizzaJerk

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Re: Petra 3
« Reply #25 on: December 14, 2012, 12:48:35 PM »
If I may inquire, what oven and at what temperature were these baked?

Wonderful looking pies by the way.
May I glorify the Lord in all that I do.

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Offline bakeshack

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Re: Petra 3
« Reply #26 on: December 14, 2012, 01:31:45 PM »
Those pies look wonderful! At what temperature did you let the dough rise?

Thanks!  They were kept at room temp all the way (around 64F). 

What a wonderful find for you!!  I've been searching for Petra after reading about it a couple years ago.  I have never found it.  Your pizzas look fantastic, and those dough balls will haunt me.  I'll keep looking...  Can your source get more?

Thank you Robyn!  I should be able to get some more through the deli although they have not officially carried the product but I may be able to order a few bags.  I will let you know. 

Marlon


Offline bakeshack

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Re: Petra 3
« Reply #27 on: December 14, 2012, 01:38:17 PM »
If I may inquire, what oven and at what temperature were these baked?

Wonderful looking pies by the way.

Thanks!  I baked them in a homemade WFO.  The floor temp was about 825F.


Online Pete-zza

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Re: Petra 3
« Reply #28 on: December 15, 2012, 08:05:42 AM »
I am sorry I am still new to all of this. What would be the breakdown of the percentages in grams? I'm sure there is a post somewhere to figure that out too.

csfranek,

I took the midrange value (285 grams) of the dough ball weight that Marlon (bakeshack) provided in Reply 15 at http://www.pizzamaking.com/forum/index.php/topic,22392.msg227794.html#msg227794 and plugged it into the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html along with the baker's percents values. This is what I got:

Flour* (100%):
Water (62%):
CY (0.10%):
Salt (2.8%):
Total (164.9%):
172.83 g  |  6.1 oz | 0.38 lbs
107.16 g  |  3.78 oz | 0.24 lbs
0.17 g | 0.01 oz | 0 lbs |
4.84 g | 0.17 oz | 0.01 lbs | 0.87 tsp | 0.29 tbsp
285 g | 10.05 oz | 0.63 lbs | TF = N/A
*The Flour comprises 50% (86.4 grams) Caputo 00 Pizzeria flour and 50% (86.4 grams) Petra 3 flour
Note: The dough is for a single approximately 12.5"-13" pizza; no bowl residue compensation

Using the expanded dough calculating tool, you can, of course, change whatever values you'd like, including increasing or decreasing the dough ball weight and increasing the number of dough balls.

Peter