Author Topic: Where are you dough ? (Read 5265 times)

Morgan · « **Reply #20 on:** February 04, 2013, 10:30:39 AM »

How about these 00 pizza flours i found on ebay ?

http://www.ebay.de/itm/1kg-1-19-kg-Pizza-Mehl-Pizzamehl-Farina-speciale-per-Pizza-Tipo-00-/230921535521?pt=Nahrungsmittel_Spezialit%C3%A4ten&hash=item35c3ff0021

http://www.ebay.de/itm/10x1Kg-1-395-Kg-Weizenmehl-Mehl-Typ-00-Pizza-Pizzamehl-/390536041714?pt=Nahrungsmittel_Spezialit%C3%A4ten&hash=item5aedc314f2

http://www.ebay.de/itm/Weizenmehl-fur-Pizza-Typ-00-2-99-1-Kilogramm-kg-/230858385024?pt=Nahrungsmittel_Spezialit%C3%A4ten&hash=item35c03b6680

Morgan · « **Reply #21 on:** February 04, 2013, 10:37:06 AM »

I took one dough out of the freezer today, different patch than you suggested. Here is a picture of the bottom, how does it look ?

Morgan · « **Reply #22 on:** February 11, 2013, 12:29:24 PM »

Here is pie from today, used double fermented frozen dough, this seems to be working for me. Baked using countertop oven, stone temperature 360c.
Pie is 12" with 280gr dough, toppings tuna and pepperoni, 100gr of mozzarella cheese. Is it to much dough for 12" pie and what do you think of the outcome ?

Morgan · « **Reply #23 on:** February 14, 2013, 04:39:12 PM »

This dough came from freezer and slowly fermented two days on fridge, it was little over fermented, but it is part of my testing. Dough is made from bun flour.

Only sauce, mozzarella, tomato and salami.

Chicago Bob · « **Reply #24 on:** February 14, 2013, 04:51:33 PM »

Bun flour? if you please...

Morgan · « **Reply #25 on:** February 14, 2013, 05:12:56 PM »

Quote from: Chicago Bob on February 14, 2013, 04:51:33 PM

Bun flour? if you please...

Not sure what you call it in us, but its just a flour which has 28% of wholegrain and the rest is just wheatflour.
It is made for buns, pies, pizza and bread, i think you have the same, but its called something else.

Sorry i lost something in translation, it is not for sweet bun, but more like bread roll. Look the picture!

Chicago Bob · « **Reply #26 on:** February 14, 2013, 05:15:16 PM »

Thanks Morgan...looks like some sort of Finnish bliss....

Morgan · « **Reply #27 on:** February 18, 2013, 06:15:00 AM »

Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:

518.65 g | 18.29 oz | 1.14 lbs
326.75 g | 11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs

Morgan · « **Reply #28 on:** February 19, 2013, 12:56:34 PM »

Quote from: Morgan on February 18, 2013, 06:15:00 AM

Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:
518.65 g | 18.29 oz | 1.14 lbs
326.75 g | 11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs

Taste was OK, but the rim didn't rise so well. Cold fermented for 24h bulk + 6-8h room temp each ball.
I know this isn't the best flour for pizza, but should i still get a better result ? Scott123, The dough doctor, Bob anyone!

Crust was to dense and tight not enough spring.

Chicago Bob · « **Reply #29 on:** February 19, 2013, 01:04:09 PM »

Quote from: Morgan on February 19, 2013, 12:56:34 PM

Taste was OK, but the rim didn't rise so well. Cold fermented for 24h bulk + 6-8h room temp each ball.
I know this isn't the best flour for pizza, but should i still get a better result ? Scott123, The dough doctor, Bob anyone!

How much did the ball increase in size after your room temp proof Morgan?

Morgan · « **Reply #30 on:** February 19, 2013, 01:12:10 PM »

Damn I'm not sure how much, but the total increase was about 100% or even more. I made 4 balls total and i left one in the fridge and 2 to freezer, lets see if the fridge dough is any better tomorrow. Last time i had good result with frozen dough.

Chicago Bob · « **Reply #31 on:** February 19, 2013, 01:55:26 PM »

Quote from: Morgan on February 19, 2013, 01:12:10 PM

Damn I'm not sure how much, but the total increase was about 100% or even more. I made 4 balls total and i left one in the fridge and 2 to freezer, lets see if the fridge dough is any better tomorrow. Last time i had good result with frozen dough.

Have you looked at any of the utube videos on how to open and stretch a dough ball. Yours do look a bit flat(before bake) and I'm just wondering if maybe you are deflating/pressing all the air/gas out of them?

Morgan · « **Reply #32 on:** February 19, 2013, 02:45:37 PM »

Quote from: Chicago Bob on February 19, 2013, 01:55:26 PM

Have you looked at any of the utube videos on how to open and stretch a dough ball. Yours do look a bit flat(before bake) and I'm just wondering if maybe you are deflating/pressing all the air/gas out of them?

Bob, you are funny pal

I will try to be extra careful tomorrow, but maybe one reason is that this was just 220gr dough. I used up to 280gr for the same size pie earlier in this thread.

Chicago Bob · « **Reply #33 on:** February 19, 2013, 06:13:41 PM »

Quote from: Morgan on February 19, 2013, 02:45:37 PM

Bob, you are funny pal I will try to be extra careful tomorrow, but maybe one reason is that this was just 220gr dough. I used up to 280gr for the same size pie earlier in this thread.

Well, you did say...

Quote from: Morgan on February 19, 2013, 12:56:34 PM

Taste was OK, but the rim didn't rise so well.
Crust was to dense and tight not enough spring.

And I'm just thinking that this may have contributed to that...

Morgan · « **Reply #34 on:** February 20, 2013, 09:52:18 AM »

Just made another pie from the same patch, cold fermented about +24h more than the dough before. Better rise and better crust!
Launched to a 380c stone.

Toppings sauce no2, mozzarella, pepperoni, ground beef and meatballs.

Morgan · « **Reply #35 on:** February 21, 2013, 04:28:03 PM »

Todays pie! Same patch as the two before, 24h cold ferment and then frozen and today 6h on fridge + 1h in room temp.
Sauce no2, mozzarella, pepperoni, ground beef and chipotles with adobo sauce. Launched the pie stonetemp around 300c.

Chicago Bob · « **Reply #36 on:** February 21, 2013, 04:43:22 PM »

Very nice Morgan....I see you're working on that cornicione, eh?

Morgan · « **Reply #37 on:** February 21, 2013, 05:32:34 PM »

With this dough i have to leave little extra dough to the rim, it doesn't rise so good. These are 220gr balls and diameter around 11.5", is this right size dough for this size or should i use bigger dough ? I tried 280gr, but i think the bottom comes to thick with that, maybe in the oven it would work, but i baked these on the countertop oven and the maximum diameter is 12".

I have one more dough left from last patch and tomorrow i get some flour i never used before

Chicago Bob · « **Reply #38 on:** February 21, 2013, 05:55:50 PM »

Quote from: Morgan on February 21, 2013, 05:32:34 PM

With this dough i have to leave little extra dough to the rim, it doesn't rise so good. These are 220gr balls and diameter around 11.5", is this right size dough for this size or should i use bigger dough ? I tried 280gr, but i think the bottom comes to thick with that, maybe in the oven it would work, but i baked these on the countertop oven and the maximum diameter is 12".

I have one more dough left from last patch and tomorrow i get some flour i never used before

Yes, you are at 7.7 oz...typical 12in NY will use around 12oz dough. Something is going on here with your dough Morgan...the bottom of that dough container pic showed a very fermented dough. I have a feeling this dough is too slack...is it real soft and pliable...you can press it out real easy with your fingers...or does it have some elasticity to it and you can pick it up and stretch it out on the back of your knuckles...
Have you tried making a dough without the 00 flour?
Bob

Morgan · « **Reply #39 on:** February 22, 2013, 05:52:07 AM »

Quote from: Chicago Bob on February 21, 2013, 05:55:50 PM

Yes, you are at 7.7 oz...typical 12in NY will use around 12oz dough. Something is going on here with your dough Morgan...the bottom of that dough container pic showed a very fermented dough. I have a feeling this dough is too slack...is it real soft and pliable...you can press it out real easy with your fingers...or does it have some elasticity to it and you can pick it up and stretch it out on the back of your knuckles...
Have you tried making a dough without the 00 flour?
Bob

Really is it that big for a 12" ?

There is some elasticity on this dough, but you can stretch it with your knuckles, but i prefer using countertop. With knuckles its going big too fast and i have the 12" maximum size on the oven. Yes i have tried making dough without 00, i allways tell what dough I'm using when i post a picture. You can see the dough formula in the earlier post, i made 4 220gr dough and the pictures after that are all from that patch.

Quote from: Morgan on February 18, 2013, 06:15:00 AM

Just made a patch combining tipo 00 and hiivaleipäjauho, tipo00 400gr and hiivaleipäjauho 118gr.

Flour (100%):
Water (63%):
IDY (0.17%):
Salt (2.5%):
Oil (2%):
Sugar (2%):
Total (169.67%):
Single Ball:
518.65 g | 18.29 oz | 1.14 lbs
326.75 g | 11.53 oz | 0.72 lbs
0.88 g | 0.03 oz | 0 lbs | 0.29 tsp | 0.1 tbsp
12.97 g | 0.46 oz | 0.03 lbs | 2.32 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.31 tsp | 0.77 tbsp
10.37 g | 0.37 oz | 0.02 lbs | 2.6 tsp | 0.87 tbsp
880 g | 31.04 oz | 1.94 lbs | TF = N/A
220 g | 7.76 oz | 0.49 lbs