Author Topic: My 100% hydration pizza pan  (Read 6967 times)

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Offline corkd

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Re: My 100% hydration pizza pan
« Reply #20 on: March 15, 2013, 11:26:09 PM »
This looks fantastic. I do not own a mixer, nor do I plan on acquiring one. My only option is hand mixing. Thoughts? Any one tried it?

Clay


Offline sub

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Re: My 100% hydration pizza pan
« Reply #21 on: March 21, 2013, 03:34:00 AM »
Thanks corkd,

for hand mixing, you should look the videos of Bonci

L'impasto


I rigeneri


So you don't use any olive oil in your dough, just in the pan?

You use a microwave oven? Is it a microwave with a browning element or convection? Great looking pies BTW!


No like I said, but you can add 25-30g at the end of the mixing.

It's a combination microwave with convection heat source and grill


Quote
Hydration 100%   (80% PZ3 20% whole wheat Flour)
dough 48 hours in the fridge and 7 hours TA


mozzarella, eggplant, garlic, parmigiano.

Offline norma427

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Re: My 100% hydration pizza pan
« Reply #22 on: March 21, 2013, 08:17:43 AM »
sub,

You are achieving fantastic results.  :chef: Those crumbs look delicious!  :drool:

Norma
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Offline sub

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Re: My 100% hydration pizza pan
« Reply #23 on: April 12, 2013, 03:00:19 PM »
thanks again norma, there are a lots of beautiful pictures on your thread too !


Pizza of the day: with 48hours of fridge, hydration 100%   (80% PZ3 20% whole wheat Flour)

Offline sub

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Re: My 100% hydration pizza pan
« Reply #24 on: April 27, 2013, 12:55:15 PM »
pizzas of the day

same recipe with 24 hours of fridge, 5 hours at ambient temperature.


Offline sub

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Re: My 100% hydration pizza pan
« Reply #25 on: August 15, 2013, 04:31:11 PM »
Hi,

Tonight bake

80% Spadoni PZ3 10% whole wheat flour 10% rye
only 92% hydration, the rye absorb less water

24h in bulk in the fridge and 5 hours at room temp

topping: mozzarella, provolone, Parmesan, ham and mushrooms



Offline Pizzaboyo

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Re: My 100% hydration pizza pan
« Reply #26 on: August 15, 2013, 04:51:03 PM »
These look fantastic but I don't have access to Spadoni PZ3 flour only plain ole bread flour, would it work???
« Last Edit: August 15, 2013, 07:07:17 PM by Pizzaboyo »
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline dmcavanagh

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Re: My 100% hydration pizza pan
« Reply #27 on: August 16, 2013, 01:28:43 PM »
I commend your efforts, working with 100% hydrated doughs is as much fun as poking your eyes out! ;D

Offline sub

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Re: My 100% hydration pizza pan
« Reply #28 on: October 06, 2013, 06:48:04 AM »
 :P

These look fantastic but I don't have access to Spadoni PZ3 flour only plain ole bread flour, would it work???

You can try but I don't think you'll get an airy crumb.


Yesterday's pie

350g water
300g Pz3
50g homemade dehydrated sourdough from my starter
8g salt
4.5g cake yeast

The dehydrated sourdough did not add much in terms of taste, the dough is better with 20-30% of whole flour.

potato rosmary is still the favorite toppings in the house by far,


Offline sub

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Re: My 100% hydration pizza pan
« Reply #29 on: December 12, 2013, 03:56:35 AM »
Hi,

The potatoes rosemary topping is always the best combo I've tried at home we all agree !

It's the end of my bag of Spadoni PZ3, so i mixed flours:

40% PZ3 40% Caputo Pizzeria and 20% whole weat flour for the taste

hydration around 85%   40h in the fridge and 7hours at room temperature.


Offline norma427

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Re: My 100% hydration pizza pan
« Reply #30 on: December 12, 2013, 07:27:54 AM »
sub,

That sure looks delicious!   :drool:  Great job!  :chef:

Norma
Always working and looking for new information!

Offline sub

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Re: My 100% hydration pizza pan
« Reply #31 on: March 03, 2014, 03:15:10 AM »
Thanks Norma!


I've try to make them once with Caputo Pizzeria before the end of my bag.

Hydration was 80%  I did not try more because the Caputo pizzeria is not strong enough for this  task.

Caputo pizzeria 300g 
Whole wheat flour 80g
cold water 304g 
salt 8g
cake yeast 4,5g 

Water and flour cold from the fridge 40F,  12 minutes of kneading (speed 4) were necessary for the dough  to stop sticking in the bottom of the bowl.

18h bulk in fridge, shaping the two balls and 7 hours at room temperature.

Pies where good, airy crumb and crunchy bottom, I still prefer a higher hydration it gives a wetter crumb.

Offline Tampa

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Re: My 100% hydration pizza pan
« Reply #32 on: March 03, 2014, 08:54:38 AM »
+1 on the outstanding results and photography.  Thanks for sharing.
Dave

Offline sub

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Re: My 100% hydration pizza pan
« Reply #33 on: March 09, 2014, 05:28:48 PM »
Thanks Dave

I've tried 100% hydration with the caputo pizzeria  :angel:

it was very hard to incorporate all the water, the kneading took 33 minutes (temperature at the end 68F)


Caputo pizzeria 280g
Whole wheat flour 80g
cold water 350g
salt 8g
cake yeast 4,5g 

fridge 24 hours and 8 hours at room temperature.



Offline sub

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Re: My 100% hydration pizza pan
« Reply #34 on: March 16, 2014, 08:21:13 AM »
85% hydration

Divella pizza (W220-240) 300g
Whole wheat flour 78g
cold water 300g
salt 11.3g
olive oil 11g
dry yeast 4g

Bosch speed 4  14 minutes (dough temperature 64F)
fridge 24 hours and 3 hours at room temperature.

Offline sub

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Re: My 100% hydration pizza pan
« Reply #35 on: March 16, 2014, 08:28:04 AM »
95% hydration

Divella pizza (W220-240) 300g
Whole wheat flour 68g
cold water 332g
salt 11g
dry yeast 4g

Bosch speed 4  14 minutes (dough temperature 70F)
fridge 32 hours and 1 hours at room temperature.

Potatoes mozzarella Bonci style.
a very high hydration gives a wet crust, I like that !

Offline sub

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Re: My 100% hydration pizza pan
« Reply #36 on: May 28, 2014, 03:52:03 PM »
Hi,

White spelled T65 (12.3g protein)
90% hydration
30g salt - 9g dry yeast / liter
fridge 24h and 3h at room temp


I struggled to incorporate all the water, after 12min of kneading I made a break of 30 minutes in the fridge, then I  kneaded again 3min.
 
I was pleasantly surprised with the result, airy and super lightweight crumb, a real cloud but the taste was very neutral, like a white flour.

Next time I'll add 20% of wholemeal wheat.

« Last Edit: May 28, 2014, 03:56:07 PM by sub »

Offline sub

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Re: My 100% hydration pizza pan
« Reply #37 on: May 28, 2014, 03:52:49 PM »
suite

Offline gschwim

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Re: My 100% hydration pizza pan
« Reply #38 on: May 31, 2014, 10:41:45 AM »
Spiral!

I would love a spiral mixer!  My birthday is Jan. 30.  Send me a private message for my address...  :^)

Come to think of it, if every Pizzamaking.com member contributed just $5.00...

Gene


 

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