Author Topic: My 100% hydration pizza pan  (Read 12087 times)

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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
Rest In Peace - November 1, 2014

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

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

Offline sub

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Re: My 100% hydration pizza pan
« Reply #39 on: October 11, 2014, 05:11:21 AM »
My last pies:


80% White spelled T65 (12.3g protein)
20% whole wheat flour
90% hydration
25g salt - 9g fresh yeast / liter
fridge 50h and 2h at room temp (68F)


Spelled flour gives you a teglia light as an marshmallow, you can't achieve the same result with wheat flour.

 

Offline jsaras

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Re: My 100% hydration pizza pan
« Reply #40 on: October 11, 2014, 10:31:24 AM »
Spelt?
Things have never been more like today than they are right now.

Offline Donjo911

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Re: My 100% hydration pizza pan
« Reply #41 on: October 11, 2014, 03:14:36 PM »
sub,
I enjoy reading all of you pizza posts and experiments (as well as your oven factory visits, and builds & modifications)  I am especially thankful for your documentation and photographs of the stages of development. They are very helpful.  I am going to try to see what I can accomplish next week with what you have taught us here. You make really beautiful pizzas.  Thank you very much.
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.


Offline sub

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Re: My 100% hydration pizza pan
« Reply #42 on: October 19, 2014, 03:28:19 PM »
thanks for your kind words Don !


Today's teglia

same recipe as above but I was in a hurry so I did:

15h in the fridge, 8h at room temp to let the dough blob - shaping the two balls  - 2h rise.




Offline sub

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Re: My 100% hydration pizza pan
« Reply #43 on: June 12, 2015, 03:49:19 AM »
Yesterday teglia:


80% White farro T65 (12.3g protein)
20% whole wheat flour
90% hydration
25g salt - 6,23g fresh yeast / liter
fridge 27h and 3h at room temp

water and flour from the fridge, dough kneaded 16 minutes in the Bosch compact
baking time 13 minutes @250C in my Combi Microwave Oven