Author Topic: my adventure in pizza  (Read 5958 times)

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Online Chicago Bob

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Re: my adventure in pizza
« Reply #140 on: October 03, 2014, 04:03:50 PM »
Was looking for OO flour dough recipes on Google and found fidel montoya video. Made this dough.
I tried searching for OO here but must not of used the right keywords.  Was hoping to find TX craigs or petezas Chicago Bob any??
Don`t know if search will be different but the OO`s are numerical 00.....not alphabetic.
Look in the neapolitan section dog....Craig is right there at the top in sticky.   ;)
"Care Free Highway...let me slip away on you"


Offline dogboy

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Re: my adventure in pizza
« Reply #141 on: October 03, 2014, 04:11:34 PM »
Don`t know if search will be different but the OO`s are numerical 00.....not alphabetic.
Look in the neapolitan section dog....Craig is right there at the top in sticky.   ;)
oh oops lol. Thanks ill look it up. Just got 20 lbs of flour delivered.

Offline dogboy

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Re: my adventure in pizza
« Reply #142 on: October 04, 2014, 06:20:11 PM »
00 flour 65% hydration.  Cracker crust KABF. Laminated two crusts together.

Offline dogboy

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Re: my adventure in pizza
« Reply #143 on: October 04, 2014, 06:20:52 PM »
A little over done on the 00 neo style.

Offline dogboy

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Re: my adventure in pizza
« Reply #144 on: October 04, 2014, 06:21:54 PM »
Neo style over done.

Offline dogboy

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Re: my adventure in pizza
« Reply #145 on: October 13, 2014, 10:21:25 AM »
2 neo style with 00 and 1 cracker with KABF.

Offline dogboy

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Re: my adventure in pizza
« Reply #146 on: October 14, 2014, 08:30:50 AM »
BS stone temp at launch 750. I cooked this putting it in oven and turning heat down. I think I should have left it full heat and adjusted toward the end as I did not get much oven spring.

Offline dogboy

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Re: my adventure in pizza
« Reply #147 on: October 15, 2014, 01:28:56 PM »
BS launch 750 full flame start to finish. 2 minutes cook. Pulled 00 dough (48 hour refrigerated) straight from fridge. It stretched much  easier. Last dough I made with same recipe Nd techniques but I am not getting the oven spring in the cornicone.? I've had one picture above where it turned out perfect.. I forgot to note why and now I am wondering what's the diffrence.
I've always used fleischermans Ady but am now reading up on yeast. This was made with cold water and salt. Flour and yeast mixed dry.
I used last of fresh moz and also used bagged moz.
The skin turned out well cook wise. Not to done.

Offline dogboy

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Re: my adventure in pizza
« Reply #148 on: October 16, 2014, 02:58:46 PM »
BS cracker crust. 00 flour. Not sure the percentage now... 400grams 00 and 150g water. Launched at 650 and turned heat to low.
An 11 oz dough ball 00 BS launched at 750.  Some garlic and dried basil.

Offline dogboy

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Re: my adventure in pizza
« Reply #149 on: October 16, 2014, 02:59:38 PM »
The bread was 65% hydration 00


Offline dogboy

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Re: my adventure in pizza
« Reply #150 on: October 17, 2014, 02:41:44 PM »
Store dough in a roll cooked on BS.
Well launch was 750. It cooked to quick on bottom. Crust was not cooked through all the way.
Dough was difficult to work with. I did roll it instead of spread. I have one more roll and I'll try it with a stretch.

Online Chicago Bob

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Re: my adventure in pizza
« Reply #151 on: October 17, 2014, 06:26:31 PM »
Store dough in a roll cooked on BS.
Well launch was 750. It cooked to quick on bottom. Crust was not cooked through all the way.
Dough was difficult to work with. I did roll it instead of spread. I have one more roll and I'll try it with a stretch.
Do some stretch an folds on it...let rest for 2hr then BS @ 550 for about 5min.  ;)
"Care Free Highway...let me slip away on you"

Offline dogboy

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Re: my adventure in pizza
« Reply #152 on: October 24, 2014, 09:27:08 AM »
48 hour 00 dough and 48 hour KABF for cracker crust (38%)

Offline dogboy

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Re: my adventure in pizza
« Reply #153 on: October 24, 2014, 09:30:47 AM »
On the cracker crust I rolled it a little thicker. Should have Perferated the dough at that thickness. Besides to avoid bubbles is there any other reason to perferate?

Offline dogboy

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Re: my adventure in pizza
« Reply #154 on: October 24, 2014, 10:09:25 AM »
Cracker and neo style

Offline dogboy

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Re: my adventure in pizza
« Reply #155 on: October 28, 2014, 08:56:31 AM »
Pizza restaurant opened in 1934. Paper thin cracker crust cut in squares. They slice cheese daily and make dough daily not aged. (I wonder the flavor if they aged it?) The pizza cook was stacking pizzas on foil.  Very good pizza.

Offline dogboy

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Re: my adventure in pizza
« Reply #156 on: Yesterday at 08:37:51 AM »
6 day old cracker crust. Launch at 650.  Rolled and cut the scraps. Placed scraps on she'll and rolled again and repeated the process 4 times. Those little scraps made a great cracker skin.
Dough was pulled straight from fridge then first roll. Let it warm a bit and rolled more.
The canzone looking thing was a skin with preccuto, moz and sauce rolled into a loaf. It was a little wet due to sauce. I had used cracker dough. Probably be better with a higher hydration dough and less sauce.


 

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