Author Topic: Deb's Baking Steel Journey  (Read 10117 times)

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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #60 on: February 21, 2013, 04:54:01 PM »
Thanks Norma & Craig.

Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.


Offline bfguilford

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Re: Deb's Baking Steel Journey
« Reply #61 on: February 21, 2013, 05:24:05 PM »
Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.

Ah... thanks for clarifying.

Barry
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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #62 on: March 16, 2013, 07:44:46 PM »
first try at a chicago thin
used Loo's recipe here http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574   with a few minor modifications to make it a quicker dough (thank you Chicago Bob).

done on the baking steel - was last pizza and turned oven down to 450 convection (which my oven turns down 25 degrees but I had calibrated up 35, so.... must be 460).  I didn't take steel reading.  Had to finish with the broiler.

sausage on 1/2,  1/2 had calabrian chili oil under the sauce



Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #63 on: March 16, 2013, 08:08:46 PM »
Very nice first try Deb....real nice!
Unless you have a cutter pan....I would like to suggest 425 on that steel plate, no convection, for your next attempt. A 12-14 min. bake time should be your sweet spot for this style and I think your set up will give you a great pizza. Your dough looks great. Pretty easy pizza to make, eh?  ;)

Bob
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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #64 on: March 16, 2013, 08:16:02 PM »
thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation

Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #65 on: March 16, 2013, 09:38:18 PM »
thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation
Ha!  It's not "easy" for me working with the high hydration pizza's...always slapping my hand as it reaches for the drawer containing the rolling pin.   ;)   You did good girl!  :)

Bob
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Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #66 on: May 01, 2013, 08:55:48 PM »
decided this morning that I wanted pizza today and tried a quick version of one I had seen posted recently,  this crust won't be made again, I knew it had more sugar than I wanted but didn't take the time to find something different.  Someday I'll find an emergency dough that i'm happy with....

last week spent a couple days in NYC and was walking and saw Forcella - we had lunch and had the Fuorigrotta  (Burrata, Lemon, Arugula, Pecorino). 

here's my home attempt (next time better dough recipe & burrata instead of mozz ).  bake preheat , broiler on a few minutes before it went in.  Sub 3 minute pie. 

out of the oven -  fresh mozz, grated pecorino, thin sliced lemons (they were thinner than they look in the pic)
with arugula - I lightly dressed it with lemon juice and olive oil


Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #67 on: May 31, 2013, 06:27:15 PM »
Hi Deb, this what I do for my emergency dough:

Dough: 100% KABF, 60% Water (room temperature), 1% ADY, 1% Sugar, 2% Salt, 3% EVOO, 1 hour bulk ferment in my oven with the light on, 1 hour balled / ferment at room temperature
Bert,

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #68 on: May 31, 2013, 08:05:34 PM »
Hi Deb, this what I do for my emergency dough:

Awesome, thank you Bert!  That's what i'm doing next time

will be easy for me to find since it's in my thread   :)


Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #69 on: May 31, 2013, 08:11:37 PM »
Kid's are home from college, did a few pizza's tonight

still experimenting, decided to try glutenboys formula  http://www.pizzamaking.com/forum/index.php/topic,7761.msg66669.html#msg66669   sweated it a little because I almost forgot to add the salt and handkneaded it in at the end.  worked fine,   family really liked this one

« Last Edit: May 31, 2013, 08:13:25 PM by deb415611 »


Offline Pete-zza

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Re: Deb's Baking Steel Journey
« Reply #70 on: May 31, 2013, 08:19:46 PM »
Deb,

Your pizzas look wonderful. The Glutenboy NY style dough benefits from the temperatures that you can achieve with your pizza steel. In GB's case, he has an unusual old oven that gives him higher temperatures than what you can get with most standard home ovens.

You might want to post a link in the basic GB thread to cross reference to this thread.

Peter

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #71 on: May 31, 2013, 08:25:10 PM »
thanks Peter.  the temps that he was getting with his oven were what made me decide to use it.

I forgot to put in that I baked at ~72 days  hours

I hadn't thought to do a cross reference, I'll do that now.
« Last Edit: May 31, 2013, 08:29:20 PM by deb415611 »

Offline Essen1

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Re: Deb's Baking Steel Journey
« Reply #72 on: May 31, 2013, 08:47:16 PM »
Deb,

Those are fantastic.  :drool:

I think I have to give GB's formula a shot in the coming future
Mike

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Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #73 on: May 31, 2013, 08:49:41 PM »
Awesome, thank you Bert!  That's what i'm doing next time

will be easy for me to find since it's in my thread   :)




You are welcome, I use 500 g of flour, which make it easy to calculate the rest of the ingredients.

Your pies looks delicious, what toppings do you have on the first one and the last one
Bert,

Offline Chicago Bob

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Re: Deb's Baking Steel Journey
« Reply #74 on: May 31, 2013, 09:05:40 PM »
Yes Ma'am, now you're talk'in.....nice work Deb! :chef:
"Care Free Highway...let me slip away on you"

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #75 on: May 31, 2013, 09:08:22 PM »
thanks Mike and Bob

Offline norma427

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Re: Deb's Baking Steel Journey
« Reply #76 on: May 31, 2013, 09:38:41 PM »
Deb,

Great looking pizzas!  8)

Norma
Always working and looking for new information!

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #77 on: June 01, 2013, 08:19:55 AM »
 :)  thanks Norma

Offline deb415611

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Re: Deb's Baking Steel Journey
« Reply #78 on: June 01, 2013, 08:24:58 AM »

You are welcome, I use 500 g of flour, which make it easy to calculate the rest of the ingredients.

Your pies looks delicious, what toppings do you have on the first one and the last one

sorry Bert, I thought I had answered this last night but I must not have hit post

first one  - mozz, garlic, olive oil, spinach, red pepper on 1/2 and goat cheese added post bake
last one - dry and fresh mozz, lemon , olive oil,  arugula lightly dressed with lemon juice, olive oil, s&p added post bake

this is what the last one looked like before the arugula was added

Offline MightyPizzaOven

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Re: Deb's Baking Steel Journey
« Reply #79 on: June 01, 2013, 02:46:50 PM »
sorry Bert, I thought I had answered this last night but I must not have hit post

first one  - mozz, garlic, olive oil, spinach, red pepper on 1/2 and goat cheese added post bake
last one - dry and fresh mozz, lemon , olive oil,  arugula lightly dressed with lemon juice, olive oil, s&p added post bake

this is what the last one looked like before the arugula was added

Thanks Deb, both sound and look delicious.
Bert,


 

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