Author Topic: Where are you dough ?  (Read 10456 times)

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Offline Morgan

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Re: Where are you dough ?
« Reply #100 on: April 12, 2013, 06:15:32 PM »
Bigger containers, and round :)

Those look like pretty good pies for exploded dough.

I'm not a huge fan of King Arthur, but, for the choices you have at your disposal, I strongly believe that's going to be far superior.  Pull that trigger!  ;D

Yes i might need some upgrade on this ^^^ I have few round containers and i noticed that it makes easier to shape the dough compared to square.

I just pulled one bag of Arthur, thats expensive 8e/kg!!
« Last Edit: April 12, 2013, 06:20:55 PM by Morgan »


scott123

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Re: Where are you dough ?
« Reply #101 on: April 12, 2013, 06:25:21 PM »
Ouch, that is expensive.  I don't know if you can get regular KABF, but, if you can, that's just as good, and should be cheaper.

It might be worthwhile to spend the big bucks on the KA, not necessarily to use it all the time, but to use it a few times and develop a baseline for what you should be looking for in the Finnish flours.

Offline Morgan

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Re: Where are you dough ?
« Reply #102 on: April 12, 2013, 06:33:59 PM »
Ouch, that is expensive.  I don't know if you can get regular KABF, but, if you can, that's just as good, and should be cheaper.

It might be worthwhile to spend the big bucks on the KA, not necessarily to use it all the time, but to use it a few times and develop a baseline for what you should be looking for in the Finnish flours.

I only purchased one 2.29kg bag, its only for learning and experimenting. I dont think you can find good pizza flour here in Finland.

Almost every pizzeria are using pre-made dough which comes from Fazer bakery factories so there just isn't demand for domestic pizza flour.
The ones who make their own dough its easy to import some flours. I really would like to test that Fazer dough, but for a consumer its tough to get.

Thats what you get from the biggest pizza chain (kotipizza, Homepizza) in Finland:
It is Special opera one of the most popular pizza in Finland = Tuna, pepperoni and ham! Not my video i just saw it on youtube.

That guy is n..s i tell you guys! Shrimp, tuna, mushrooms and ground beef with sauce.



That same guy just keeps posting these :-D Ham, Shrimp and mushrooms.


Theres no point in these videos, but to show you the standard in Finland.
« Last Edit: April 12, 2013, 06:53:47 PM by Morgan »

Online Chicago Bob

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Re: Where are you dough ?
« Reply #103 on: April 12, 2013, 06:41:41 PM »


I just pulled one bag of Arthur, thats expensive 8e/kg!!
One crappy take out pizza costs more, right?  ;)
"Care Free Highway...let me slip away on you"

Offline Tannerwooden

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Re: Where are you dough ?
« Reply #104 on: April 13, 2013, 11:56:56 PM »
One crappy take out pizza costs more, right?  ;)

Took the words out of my mouth.

Offline Morgan

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Re: Where are you dough ?
« Reply #105 on: April 15, 2013, 01:29:53 PM »
Molino with orange patch, suitable for 2/6 days fermentation. I also added 1% malt powder. I made it much drier than usual since i will try to spin it little pit.



Flour (100%):
Water (58%):
ADY (0.3%):
Salt (2.5%):
Oil (2%):
Sugar (3%):
Total (165.8%):
Single Ball:
1206.27 g  |  42.55 oz | 2.66 lbs
699.64 g  |  24.68 oz | 1.54 lbs
3.62 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
30.16 g | 1.06 oz | 0.07 lbs | 5.4 tsp | 1.8 tbsp
24.13 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp
36.19 g | 1.28 oz | 0.08 lbs | 9.08 tsp | 3.03 tbsp
2000 g | 70.55 oz | 4.41 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs

Just baked few pie from this batch, it was 3 day ferment on fridge and 4h room temp. I think I'm gaining some momentum with this last experiment. I used the countertop oven for the bottom little over one minute and then i took the pie out and used broiler at the conventional oven. This way i got some nice color to the bottom, but yet the bottom stayed soft and foldable. This was my first test this way, but I'm already sure i will have lots of success this way.

I'm not sure if its noticeable difference in pictures, but i can tell its whole different ballgame when it comes to the bottom.

« Last Edit: April 15, 2013, 01:32:48 PM by Morgan »

Online Chicago Bob

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Re: Where are you dough ?
« Reply #106 on: April 15, 2013, 02:28:08 PM »
Look out Koti pizza...there's a new Sheriff in town!  8)
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #107 on: April 15, 2013, 05:33:15 PM »
Look out Koti pizza...there's a new Sheriff in town!  8)

Thanks Bob, this made my day :-*

Offline PetersPizza

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Re: Where are you dough ?
« Reply #108 on: April 15, 2013, 07:10:06 PM »
Very nice!
You're on the trail ;)

-Peter

Offline Morgan

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Re: Where are you dough ?
« Reply #109 on: April 16, 2013, 11:15:54 AM »
Todays pie, only sauce, cheese, garlic and tuna. Diameter around 11" and the dough size 240gr.

Molino with orange patch, suitable for 2/6 days fermentation. I also added 1% malt powder. I made it much drier than usual since i will try to spin it little pit.


Quote
Flour (100%):
Water (58%):
ADY (0.3%):
Salt (2.5%):
Oil (2%):
Sugar (3%):
Total (165.8%):
Single Ball:
   1206.27 g  |  42.55 oz | 2.66 lbs
699.64 g  |  24.68 oz | 1.54 lbs
3.62 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
30.16 g | 1.06 oz | 0.07 lbs | 5.4 tsp | 1.8 tbsp
24.13 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp
36.19 g | 1.28 oz | 0.08 lbs | 9.08 tsp | 3.03 tbsp
2000 g | 70.55 oz | 4.41 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs
« Last Edit: April 17, 2013, 03:42:21 PM by Morgan »


Online Chicago Bob

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Re: Where are you dough ?
« Reply #110 on: April 16, 2013, 12:42:07 PM »
Now that I like...Wow!  :o
Pulled a rabbit out of your hat with that one Morgan..niiice.  8)
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #111 on: April 16, 2013, 02:53:28 PM »
Now that I like...Wow!  :o
Pulled a rabbit out of your hat with that one Morgan..niiice.  8)

Thanks again Bob! I just have to admire that positive mind of yours, allways something nice to say.

Offline Morgan

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Re: Where are you dough ?
« Reply #112 on: April 17, 2013, 02:24:51 PM »
Todays pie, some tuna, garlic and pepperoni. Two minutes on countertop oven and then some broiler on conventional oven.

Molino with orange patch, suitable for 2/6 days fermentation. I also added 1% malt powder. I made it much drier than usual since i will try to spin it little pit.



Quote
Flour (100%):
Water (58%):
ADY (0.3%):
Salt (2.5%):
Oil (2%):
Sugar (3%):
Total (165.8%):
Single Ball:
   1206.27 g  |  42.55 oz | 2.66 lbs
699.64 g  |  24.68 oz | 1.54 lbs
3.62 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
30.16 g | 1.06 oz | 0.07 lbs | 5.4 tsp | 1.8 tbsp
24.13 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp
36.19 g | 1.28 oz | 0.08 lbs | 9.08 tsp | 3.03 tbsp
2000 g | 70.55 oz | 4.41 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs
« Last Edit: April 17, 2013, 03:42:49 PM by Morgan »

Online Chicago Bob

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Re: Where are you dough ?
« Reply #113 on: April 17, 2013, 03:03:54 PM »
Jeeez-uz.... this is looking even better Morgan an I was sorta hoping for something to criticize, lest I totally ruin my reputation with all this praise.  ;D

But it's well deserved pizza pal...you on a roll!  :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline Morgan

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Re: Where are you dough ?
« Reply #114 on: April 17, 2013, 03:41:00 PM »
Jeeez-uz.... this is looking even better Morgan an I was sorta hoping for something to criticize, lest I totally ruin my reputation with all this praise.  ;D

But it's well deserved pizza pal...you on a roll!  :chef:

Bob

Thanks again Bob!

Not sure, but atleast im trying my best :chef: Im waiting the King Arthur to arrive so i can take it for a spin.

I like this last dough i made, hydration is only 58% so i can toss it a little bit.

Offline Morgan

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Re: Where are you dough ?
« Reply #115 on: April 18, 2013, 05:40:34 PM »
Todays pie! Only tomato sauce with garlic and hint of parmesano after oven. Dough was taken from freezer and i left it in roomtemp few hours to long, but still it was pretty good. Sorry for bad cell-photo, battery just died on my camera...


Quote
Molino with orange patch, suitable for 2/6 days fermentation. I also added 1% malt powder. I made it much drier than usual since i will try to spin it little pit.



Quote
Flour (100%):
Water (58%):
ADY (0.3%):
Salt (2.5%):
Oil (2%):
Sugar (3%):
Total (165.8%):
Single Ball:
   1206.27 g  |  42.55 oz | 2.66 lbs
699.64 g  |  24.68 oz | 1.54 lbs
3.62 g | 0.13 oz | 0.01 lbs | 0.96 tsp | 0.32 tbsp
30.16 g | 1.06 oz | 0.07 lbs | 5.4 tsp | 1.8 tbsp
24.13 g | 0.85 oz | 0.05 lbs | 5.36 tsp | 1.79 tbsp
36.19 g | 1.28 oz | 0.08 lbs | 9.08 tsp | 3.03 tbsp
2000 g | 70.55 oz | 4.41 lbs | TF = N/A
250 g | 8.82 oz | 0.55 lbs


Offline Morgan

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Re: Where are you dough ?
« Reply #116 on: April 19, 2013, 05:59:23 AM »
I got some Fazer pizza doughs yesterday :) These are 150gr each. This is the dough what is used about 90% of the pizzerias in Finland, this is just my own estimation. These are frozen so i kept the dough in fridge for the night and 4h on warm room. Dough was very easy to work and tossing was easy even I'm not a pro.

Baked around 330c for 4 1/2 minutes, only countertop oven no conventional ovens broiler.
« Last Edit: April 19, 2013, 06:08:47 AM by Morgan »

Offline Morgan

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Re: Where are you dough ?
« Reply #117 on: April 19, 2013, 06:06:49 AM »
This is made by kotipizza pizzachain, it is the biggest and the most popular in Finland. Same dough and almost same toppings exept this one has also ham.

Offline mitten

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Re: Where are you dough ?
« Reply #118 on: April 19, 2013, 07:07:13 AM »
Look out Koti pizza...there's a new Sheriff in town!  8)

Seriously they need to watch out! many of these pies are a huge inspiration, go Morgan!  :)


Offline mitten

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Re: Where are you dough ?
« Reply #119 on: April 19, 2013, 07:17:28 AM »
This is made by kotipizza pizzachain, it is the biggest and the most popular in Finland. Same dough and almost same toppings exept this one has also ham.

how did your version compare to the KP one taste-wise etc?


 

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