Author Topic: bfguilford does Fazzari  (Read 5506 times)

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Offline corkd

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Re: bfguilford does Fazzari
« Reply #60 on: August 17, 2013, 11:04:00 PM »
That peppadew pie looks great! Beautiful crust as well. I noted what you said about spraying the part skim mozz with oil.. I used some last week along with some uncured bacon, & the bacon fat really helped the cheese out....


Offline bfguilford

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Re: bfguilford does Fazzari
« Reply #61 on: August 18, 2013, 10:03:45 AM »
Thanks Needssalt and corkd.

@corkd: Scott123 turned me on to using oil to help the part-skim cheese melt, and as usual, his advice was great. I'm sure that bacon fat helps... probably more (but I don't eat meat, so I'll never find out).

Barry
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Offline fazzari

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Re: bfguilford does Fazzari
« Reply #62 on: August 20, 2013, 10:36:00 PM »


Here's tonight's bake. Launched at 700 in the Blackstone and went for 3:00 on the nose. The increase in temperature meant that I got the additional bit of char that was missing (for me, John, not for you :D) in last night's bake. The texture was more what I've become used to with this recipe. Crust was light and pillow-y inside a nice eggshell crunch (more like what I was getting indoors on the soapstone). The Blackstone certainly works for this style pie.

Barry
Barry,
Lest you think I don't enjoy a little char, I have a two stone that I use to bake my experimental neapolitans on....and I think the char is just fine for those.
Here's a little experiment I did just for you......I'm using basically the same recipe as you except my flour is All Trumps.  All week I have been baking pizzas in the 580 to 600 degree range and they have been excellent.  Today, I decided to try one in a cooler oven.
This dough has been in the fridge 144 hours.  It was reballed about 12 hours prior to bake....and it was baked in a cool 545 degree oven.  Believe it or not, it took 8 minutes and 10 seconds to get this thing the color I wanted.  It got rave reviews from all my critics here, and I seconded their opinions.  The brownness (is that a word?) of the bottom adds a level of flavor to the crust that we all seriously love here.  And by the way, even with the long bake, we enjoyed the egg shell thin, crispiness bottom that was as tender as I've experienced.  For what it's worth, the texture has more to do with the reball, than the temperature of the oven.  Keep experimenting Barry...it's all good eats!!

John


Offline bfguilford

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Re: bfguilford does Fazzari
« Reply #63 on: August 20, 2013, 10:44:53 PM »
That's just flat out beautiful, John. 6 day dough... I was wondering how far you could push it. Was that all in bulk until the last 12 hours? For you, 545 is a cool oven. For me, that's all I can get on a good day from my home oven. I'm trying to imagine what an 8+ minute bake would look like in my oven... much darker I think. Is the All Trumps malted?

I'm going to continue to experiment for sure. You inspire me!

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline fazzari

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Re: bfguilford does Fazzari
« Reply #64 on: August 21, 2013, 03:04:48 PM »
That's just flat out beautiful, John. 6 day dough... I was wondering how far you could push it. Was that all in bulk until the last 12 hours? For you, 545 is a cool oven. For me, that's all I can get on a good day from my home oven. I'm trying to imagine what an 8+ minute bake would look like in my oven... much darker I think. Is the All Trumps malted?
This week I scaled and balled everything before refrigerating.  Barry, it's not the temperature of my ovens that was important in this experiment, it was the relative differences in the temperatures I used which caused much differing baking times.  When I am baking, if the bottom browns too fast, I throw a screen under it to slow it down to catch up to the top.  All Trumps is malted.

John

Offline JD

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Re: bfguilford does Fazzari
« Reply #65 on: August 21, 2013, 03:08:35 PM »
John/Barry,

If you are reballing a lower hydration dough, do you have any problem opening the skin in a consistent manner (thin or thick spots)?

Josh

Offline scott123

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Re: bfguilford does Fazzari
« Reply #66 on: August 21, 2013, 03:15:21 PM »
John/Barry,

If you are reballing a lower hydration dough, do you have any problem opening the skin in a consistent manner (thin or thick spots)?

I'm not John or Barry, but I have major problems re-balling low relative hydration (as relating to absorption value) doughs. If I can't pinch the re-ball completely shut, forget a good stretch. I do oil my initial balls, though, so maybe using less oil or no oil might help in this regard.

Offline bfguilford

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Re: bfguilford does Fazzari
« Reply #67 on: August 21, 2013, 03:58:19 PM »
John/Barry,

If you are reballing a lower hydration dough, do you have any problem opening the skin in a consistent manner (thin or thick spots)?

Sorry JD. I don't know because I've never tried.

I'm not John or Barry, but I have major problems re-balling low relative hydration (as relating to absorption value) doughs. If I can't pinch the re-ball completely shut, forget a good stretch. I do oil my initial balls, though, so maybe using less oil or no oil might help in this regard.

I use oil as well, and imagine that it would make it pretty difficult, if not impossible to pinch the reballed dough shut completely.

John: Do you oil yours?

Barry
« Last Edit: August 21, 2013, 04:00:13 PM by bfguilford »
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline bfguilford

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Re: bfguilford does Fazzari
« Reply #68 on: August 21, 2013, 04:02:47 PM »
This week I scaled and balled everything before refrigerating.  Barry, it's not the temperature of my ovens that was important in this experiment, it was the relative differences in the temperatures I used which caused much differing baking times.  When I am baking, if the bottom browns too fast, I throw a screen under it to slow it down to catch up to the top.  All Trumps is malted.

John

OK, I understand what you're driving at. I've never tried to use a screen to slow the bottom down because, as you pointed out a while back,  I've always been in a hurry :-D and hit it with the broiler to speed up the top browning.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline JD

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Re: bfguilford does Fazzari
« Reply #69 on: August 21, 2013, 05:50:58 PM »
I'm not John or Barry, but I have major problems re-balling low relative hydration (as relating to absorption value) doughs. If I can't pinch the re-ball completely shut, forget a good stretch. I do oil my initial balls, though, so maybe using less oil or no oil might help in this regard.

I'm learning this the hard way I believe. I was able to pinch the bottom shut last night, but I have a feeling it will still be lumpy tonight when I try to open it. It is a 63% All-trumps dough with only 1.5% oil. Last week I did a 66% AT and I had no issues at all re-balling.

I really love what re-balling does to the final product, but I believe there is a fine line (based on hydration) where it starts to create other issues.
Josh


Offline fazzari

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Re: bfguilford does Fazzari
« Reply #70 on: August 21, 2013, 07:42:25 PM »
I'm not John or Barry, but I have major problems re-balling low relative hydration (as relating to absorption value) doughs. If I can't pinch the re-ball completely shut, forget a good stretch. I do oil my initial balls, though, so maybe using less oil or no oil might help in this regard.
There really is a fine line in absorption rates which makes this process easier.  Now, having said that, I've changed my methods over time....now I make the very top of the dough ball (as seen from the container), the interior of my new ball, pulling the soft oily dough from the bottom around the top.  This seems to make the process easier.
But one final important point, as has been noted before....this dough just isn't meant to be extremely thin (too thin a dough seems to take away all of the good characteristics which make it different from other doughs...so, it really isn't a New York style dough).  The only reason I mention this is that even when I can't get a reball completely closed using this dough, it doesn't do a lot of harm because I'm not trying to get to a .85 thickness.  I'm happy with a little bit thicker pizza and that little bit of thickness helps hide whatever flaws are there.
John