Author Topic: A little experiment with an Emergency crust  (Read 7764 times)

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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #25 on: April 06, 2013, 08:55:50 PM »
Mike,

These pies turned out really good.  I have never sifted my flour before either so maybe that is making them so good.  I tried a cold fermented one straight out of the mixer and I liked it as well.  This will definitely be my go to emergency recipe.

Nate
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #26 on: April 06, 2013, 09:41:54 PM »
Baked these two tonight.  5 mins was tops again. My stone gets too hot.

Nate
Those are some purdy, purdy crusts there Nate.  :chef:
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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #27 on: April 07, 2013, 01:33:43 AM »
Mike,

These pies turned out really good.  I have never sifted my flour before either so maybe that is making them so good.  I tried a cold fermented one straight out of the mixer and I liked it as well.  This will definitely be my go to emergency recipe.

Nate

Nate,

Yeast loves oxygen. Sifting in the flours aerates it. 
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #28 on: April 26, 2013, 10:39:50 PM »
Made up another batch of this dough.  Good stuff.

Nate
If you can dodge a wrench you can dodge a ball.

Offline chickenparm

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Re: A little experiment with an Emergency crust
« Reply #29 on: April 27, 2013, 01:54:55 PM »
Wow,everyone did a great Job!Love all the pies!
 :chef:

Mike, It seems lately all I do is make emergency doughs at times when I want pizza.Don't feel like waiting for 2 days.
 :-D

I just use very warm water and after mixing,ball it,bowl it,and let it rise for 3 hours room temp,or near a warm stove if the kitchen is cool.I use IDY so it seems to become active fast enough for me.I also notice,adding a little extra yeast helps,just not too much or it may get a huge bubble on top.
 :D
-Bill

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #30 on: April 27, 2013, 06:40:58 PM »
Made up another batch of this dough.  Good stuff.

Nate

Nate,

Great-looking pizzas.  :drool:
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #31 on: April 27, 2013, 06:44:11 PM »
Wow,everyone did a great Job!Love all the pies!
 :chef:

Mike, It seems lately all I do is make emergency doughs at times when I want pizza.Don't feel like waiting for 2 days.
 :-D

I just use very warm water and after mixing,ball it,bowl it,and let it rise for 3 hours room temp,or near a warm stove if the kitchen is cool.I use IDY so it seems to become active fast enough for me.I also notice,adding a little extra yeast helps,just not too much or it may get a huge bubble on top.
 :D

Bill,

I have tried that same approach a couple of times but found that I had to punch the dough down more than I liked. How did it turn out for you?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline chickenparm

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Re: A little experiment with an Emergency crust
« Reply #32 on: April 28, 2013, 11:52:50 AM »
Oh yeah Mike,if its a bit warm inside,the dough gets a ton of bubbles in it.Have to punch down a bit more,but not really a big deal.Yet,the bigger the dough ball made,the more work!
 :)
-Bill

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #33 on: April 29, 2013, 06:45:45 AM »
Thanks Mike.  This formulation cold fermented works excellent as well.  Really good in fact.  After the dough sits on the counter for 30 minutes I move to the fridge.  This one was 60hrs.  Best I've made in weeks.

Nate
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #34 on: April 29, 2013, 02:16:17 PM »
I like that last "ghost crumb" pic...it is spookylicious.  8)
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #35 on: April 30, 2013, 05:36:12 PM »
Thanks Bob.  Giving this a shot with my last bag of Bromated All Trumps tonight. 

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #36 on: April 30, 2013, 06:55:34 PM »
Thanks Bob.  Giving this a shot with my last bag of Bromated All Trumps tonight. 

Nate
Ha!  I am doing the very same thing Nate.  8)
60%?
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #37 on: April 30, 2013, 07:11:32 PM »
Ha!  I am doing the very same thing Nate.  8)
60%?

Yep.  Haha.  But I also mixed with 30% KAAP.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #38 on: April 30, 2013, 07:33:37 PM »
But I also mixed with 30% KAAP.
Good deal, we'll compare cause I went with straight dope. Dialed the sugar an oil back just a tad so I can see if I duplicate the slightly lighter color of the slice joint where I ate lunchy at today.  :o
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #39 on: April 30, 2013, 07:34:32 PM »
Cool.  I also am doing a 3 day cold ferment as well.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #40 on: April 30, 2013, 07:40:15 PM »
Cool.  I also am doing a 3 day cold ferment as well.
Niiiice.  :pizza:
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #41 on: April 30, 2013, 09:09:45 PM »
Went with simple cheese tonight.  Mozz, prov and white cheddar.  Pulled 4:45.  Preheated stone for only 25 mins.  Forgot how good the all trumps was.

Nate
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #42 on: April 30, 2013, 09:23:10 PM »
You too fast boy...wait up!  ;D

That looks damn good Nate...how long did you proof her and what size/weight is that beauty, pleeez.  :chef:
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Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #43 on: April 30, 2013, 09:28:34 PM »
Bob,

Just a 14in.  30 minute rest on counter after 6 min knead.  Then 1 hour in 85F oven and 2 more hours on the counter.  I don't have the weight but I used 422g of flour total. 
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #44 on: April 30, 2013, 09:38:41 PM »
Bob,

Just a 14in.  30 minute rest on counter after 6 min knead.  Then 1 hour in 85F oven and 2 more hours on the counter.  I don't have the weight but I used 422g of flour total.
Thanks man, just about the exact same M.O. here.  8)
Ha....even cheese is similar. I'm doing Mozz, Asiago and Scarmorza.....are you spying on me dude? This is getting creepy...  :-D
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #45 on: April 30, 2013, 09:43:52 PM »
Thanks man, just about the exact same M.O. here.  8)
Ha....even cheese is similar. I'm doing Mozz, Asiago and Scarmorza.....are you spying on me dude? This is getting creepy...  :-D

Ha.  That is a good mix too.  Lemme know how it turns out.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: A little experiment with an Emergency crust
« Reply #46 on: May 01, 2013, 01:53:54 PM »
This is a great same day dough that Essen1 has come up with...thanks Mike!
Used only 12oz of dough on a 12" pie but I think I'd like it even a bit thinner.
Start to finish was about 4 hrs. and it was a good tasting pizza.  :)
« Last Edit: May 01, 2013, 01:55:46 PM by Chicago Bob »
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Offline Essen1

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Re: A little experiment with an Emergency crust
« Reply #47 on: May 01, 2013, 02:36:29 PM »
Bob & Nate,

Those are all excellent-looking pies! Looks like you two are having a field day with that crust :)

Glad you're enjoying it.
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #48 on: May 01, 2013, 03:00:11 PM »
Couldn't wait 3 days.  This was 21hr dough.   This one was unbelievable!
« Last Edit: May 01, 2013, 03:07:46 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: A little experiment with an Emergency crust
« Reply #49 on: May 01, 2013, 03:31:25 PM »
Bob,

Nice pie.  Love the overflowing cheese like on a Chicago thin.
If you can dodge a wrench you can dodge a ball.