Author Topic: Old Dough Pizzas  (Read 2105 times)

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Offline Ev

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Old Dough Pizzas
« on: January 16, 2013, 08:32:29 AM »
Here are a couple of pies I made yesterday in Norma's Bakers Pride deck oven at market. These were leftover dough from 2 weeks ago that I kept in the fridge. No reball of any kind. Both pizzas were made with the same formula but different flours. The first was Occident and the second was Kyrol.
Flour  %100
Water %61
IDY    %.25
Salt    %1.75
Oil      %1
Sugar  %1


Offline Ev

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Re: Old Dough Pizzas
« Reply #1 on: January 16, 2013, 08:34:46 AM »
The Kyrol pie

Offline mkevenson

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Re: Old Dough Pizzas
« Reply #2 on: January 16, 2013, 11:11:10 AM »
Ev, interesting. Any negatives? Taste or texture? They do look good!
What are the black specs in the Kryol dough?

Mark
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Offline Ev

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Re: Old Dough Pizzas
« Reply #3 on: January 16, 2013, 11:23:42 AM »
They both tasted really good. The crust had a sweet complex flavor that only an extended fermentation can provide, IMO.
Both flours had the black spots but the Kyrol definitely had more. I don't know all the science behind the cause but I believe it has to do with the protein content(Kyrol is higher) and the extended time of hydration. I'm sure Peter or Scott could give a much better answer.
I'm kind of surprised at how much browning there was. Often, a long fermented dough is hard to get much color in.

Offline Chicago Bob

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Re: Old Dough Pizzas
« Reply #4 on: January 16, 2013, 12:22:00 PM »
Hmmm...Kyrol appears much less gassy and Occident looks like it had more sugar left in it. Do higher protein flowers generally develop with less sugar than lower protein flours, thanks.
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Offline norma427

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Re: Old Dough Pizzas
« Reply #5 on: January 16, 2013, 12:30:51 PM »

I also saw the dark speckles in both dough balls, but never saw as many as in the Kyrol dough.  The one dough that was mixed with Kyrol flour even had those dark speckles in the skin on the rim when it was opened, but none could be seen in the crumb after the bake.

Both of those pizzas Steve made with those dough balls that were cold fermented so long did have a sweet complex flavor in the crust.  I also thought the rims browned well.  Both of those pizzas tasted excellent in my opinion.

Norma
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Offline Ev

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Re: Old Dough Pizzas
« Reply #6 on: January 16, 2013, 01:08:43 PM »
I'm going to try another Occident dough here at home in a little while. Right now I'm baking Norma's Detroit style that she gave me yesterday.

Offline Chicago Bob

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Re: Old Dough Pizzas
« Reply #7 on: January 16, 2013, 02:11:48 PM »
You guys eat a lot of pizza.... ;D
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Offline Ev

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Re: Old Dough Pizzas
« Reply #8 on: January 16, 2013, 02:17:22 PM »
Ok, here's another Occident flour pie from the same batch as above, this time baked in my oven at home @550, no convection on my cordierite stone near the top of the oven in case I needed the broiler, which I did not.
The oven shot was taken at the 2.5 minute mark. The pie was turned 180 @ 3 and taken out @ about 5.5 minutes. Could have used a little more crust color but the bottom was done.

Offline Ev

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Re: Old Dough Pizzas
« Reply #9 on: January 16, 2013, 02:18:41 PM »
crumb


Offline Ev

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Re: Old Dough Pizzas
« Reply #10 on: January 16, 2013, 02:19:36 PM »
You guys eat a lot of pizza.... ;D

Boy, you ain't kiddin'! :-D

Online JD

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Re: Old Dough Pizzas
« Reply #11 on: January 16, 2013, 02:45:44 PM »
Boy, you ain't kiddin'! :-D

If my pizza looked like that... I'd eat a lot of it too
Josh

Offline Chicago Bob

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Re: Old Dough Pizzas
« Reply #12 on: January 16, 2013, 03:33:56 PM »
If my pizza looked like that... I'd eat a lot of it too
Bet a dollar I would eat more of it than you moto.... :-D
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Online Pete-zza

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Re: Old Dough Pizzas
« Reply #13 on: January 16, 2013, 05:38:15 PM »
Steve,

For a discussion of the cause and effects of the black spots or specks in the dough, see this thread: http://www.pizzamaking.com/forum/index.php/topic,12818.msg124032.html#msg124032. The thread where I had the most experience with the spotting phenomenon was http://www.pizzamaking.com/forum/index.php/topic,3985.0.html. Like you, I achieved very good crust browning with doughs that were cold fermented from about six to over twenty days, and that was without using any sugar in the doughs. It was quite a remarkable revelation.

Peter

Offline Ev

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Re: Old Dough Pizzas
« Reply #14 on: January 16, 2013, 06:27:57 PM »
Thanks for the link Peter. I remember reading about the spots before but as is often the case, I failed to retain much of the information presented. ::)
 I've made other observations at times which led me to believe the spots were dead yeast cells, IDY in particular. My old Lehmann(IDY) doughs would get the spots but old Neapolitan dough(Ischia culture) would not. Now though, I'm thinking it may have more to do with protein content, with the weaker flours exhibiting less spotting, ie no spots on the Caputo flour, some on the Occident and more on the Kyrol.

Offline mkevenson

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Re: Old Dough Pizzas
« Reply #15 on: January 16, 2013, 07:42:36 PM »
One day my dough had black spots even before fermentation. I found out it was ground coffee. Now where in the heck did that come from ??? ??? ???

Mark
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Online JD

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Re: Old Dough Pizzas
« Reply #16 on: January 16, 2013, 07:47:06 PM »
Bet a dollar I would eat more of it than you moto.... :-D


I think I'll play it smart and concede to your challenge... but I'd still be happy to try some of that pizza!
Josh


 

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