Author Topic: A Little Experiment  (Read 2679 times)

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Offline Glutenboy

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Re: A Little Experiment
« Reply #20 on: April 15, 2013, 04:42:45 AM »
Here's the verdict from tonight.  Crust with 1.5% evoo kicked butt.  More extensible, better oven spring, better flavor.  Cento tomatoes clear but not overwhelming favorite over TJ plum tomatoes.  They were sweet and bright.  Here are pics.  Pardon the quality; they were taken by a hungry guy with an iPhone.  Oil-containing dough first and lean dough second.

- GB
Quote under my pic excludes Little Caesar's.


Offline Tannerwooden

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Re: A Little Experiment
« Reply #21 on: April 15, 2013, 10:50:20 AM »
Pardon, but I can't see any difference between those pictures. They both look fantastic. How much difference was there in oven spring?

I've noticed that TJ's has real QC issues. In a blind taste test with my wife, they beat out three other serious contenders a few years ago, and then last year they were crappy. Many, if not most of the cans I bought last year had tomatoes which had obviously been canned before they were ripe.

Offline Jackie Tran

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Re: A Little Experiment
« Reply #22 on: April 15, 2013, 11:15:44 AM »
Nice looking pies gb.

Offline Glutenboy

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Re: A Little Experiment
« Reply #23 on: April 15, 2013, 11:54:31 AM »
Thanks, Jackie.  Tanner, the visual difference between the two wasn't glaring, and both were tasty.  Poor photography also keeps the distinctions from being obvious.  There was a definite difference in extensibility.  I'm gonna say the first pie was easily 1/2 to 1 inch bigger in diameter than the second with the same weight dough ball.  Flavor was better too.  As far as your take on the TJ tomatoes, I couldn't agree more.  They have ranged from excellent to moderately crummy in my experience.  These 2 cans were somewhere in the middle.  They were not unripe, but a bit too firm.  They were not as sweet as the Cento, but they had a nice tart flavor.  No accolades, but I won't complain either.   :angel:
Quote under my pic excludes Little Caesar's.

Offline Jackie Tran

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Re: A Little Experiment
« Reply #24 on: April 15, 2013, 01:02:55 PM »
Gb if you liked the oil, you might try melted shortening.  I like it better than oil in my NY dough.  I would used 2% though.  You might also make one pie with oil and one with shortening to see the differences in texture and taste.
« Last Edit: April 15, 2013, 01:11:33 PM by Jackie Tran »

Offline Glutenboy

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Re: A Little Experiment
« Reply #25 on: April 15, 2013, 08:26:47 PM »
Gb if you liked the oil, you might try melted shortening.  I like it better than oil in my NY dough.  I would used 2% though.  You might also make one pie with oil and one with shortening to see the differences in texture and taste.
Sounds like my next experiment!
Quote under my pic excludes Little Caesar's.

Offline Glutenboy

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Re: A Little Experiment
« Reply #26 on: April 17, 2013, 12:40:17 PM »
Made another pie last night.  This was the no-oil dough at 5 days old.  To improve extensibility,  gave it a 2.5-hour counter rise.  That did the trick.  Easily the best pizza of the bunch yet (still have 3 doughs in the fridge).  Stretched beautifully, nice oven spring, good color, great chew, and lots of flavor.  This one is TJ tomatoes, freshly grated pecorino and reggiano, fresh mozzarella, sausage, and sliced crimini mushrooms sauteed with garlic.  Pre-bake swirl of evoo and post bake basil.
Quote under my pic excludes Little Caesar's.

Offline jeff v

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Re: A Little Experiment
« Reply #27 on: April 17, 2013, 02:01:33 PM »
Hi GB,

How much yeast are you using to get 5+ days in the fridge? Thanks.

Offline Glutenboy

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Re: A Little Experiment
« Reply #28 on: April 17, 2013, 02:59:22 PM »
Hi GB,

How much yeast are you using to get 5+ days in the fridge? Thanks.
Jeff - My IDY percentage is 0.19817%.  That's calculated by Peter.  I don't weight the yeast, I use a conversion table.  I do, however, weigh all my other ingredients.  This batch was half a teaspoon of IDY to 760g flour, resulting in 4 approximately 315-g dough balls.
« Last Edit: April 17, 2013, 06:12:03 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.

Offline Tannerwooden

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Re: A Little Experiment
« Reply #29 on: April 19, 2013, 03:55:33 PM »
Ok, I've been inspired by GB to try adding oil to my dough. Gonna make the dough for 3 pies tonight, and have pizza tomorrow. I used the dough calculator on this website for the first time a little while ago.  I noticed that it recommends you DO NOT use evoo.  Anyone have any ideas why?

I bought some mild olive oil since I feel it's always better to listen to your elders first and then try experimenting second.  :)


Online Pete-zza

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Re: A Little Experiment
« Reply #30 on: April 19, 2013, 04:14:10 PM »

Offline Tannerwooden

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Re: A Little Experiment
« Reply #31 on: April 19, 2013, 07:56:16 PM »
Pete,

Sorry I didn't just do a search myself. I wasn't really sure what to search for.  Thanks again for all your help!

Tanner

Online Pete-zza

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Re: A Little Experiment
« Reply #32 on: April 19, 2013, 08:11:04 PM »
Tanner,

No need to apologize. It's not an easy case to search. I knew where to look because the question has come up before.

Peter

Offline Camaro10

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Re: A Little Experiment
« Reply #33 on: April 19, 2013, 09:27:53 PM »
So I'm sure a lot of us want to know your final formula with the EVOO?   :-D

Offline Glutenboy

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Re: A Little Experiment
« Reply #34 on: April 19, 2013, 11:45:46 PM »
Ingredient      Weight (grams)      Baker's %
Harvest King Flour      760                    100.000000%
H2O                          509                      67.000000%
IDY                              1.35                0.177632%
Oil                              11                   1.500000%
Salt                            19                     2.456140%

There you go!  Scaled for 4 315-g (approximately) dough balls.

Copied and pasted from my Excel formula spreadsheet.  Sorry it looks a bit raggedy.
« Last Edit: April 20, 2013, 04:56:56 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.

Offline norma427

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Re: A Little Experiment
« Reply #35 on: April 20, 2013, 08:00:53 AM »
Glutenboy,

Nice job on your pizza with oil.  It sure looks tasty!

Norma
Always working and looking for new information!

Offline Glutenboy

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Re: A Little Experiment
« Reply #36 on: April 20, 2013, 04:53:16 PM »
Thanks, Norma!  Here's 2 final pics.  This is the last dough ball.  It was made with the oil formula at 8 days old.  So young but so delicious...
Quote under my pic excludes Little Caesar's.

Offline Tannerwooden

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Re: A Little Experiment
« Reply #37 on: April 20, 2013, 09:24:56 PM »
Pizza night at the Wood's! Inspired by GB.  Thanks!   :)  I added about 1.5% olive oil, and substituted 1/4 of my typical Great Harvest Better for Bread with AP.

Result?  I'm too lazy to do an awesome experiment like GB comparing, but my wife says better. More tender and better tasting. Thanks again GB!!!

Offline Glutenboy

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Re: A Little Experiment
« Reply #38 on: April 20, 2013, 09:39:50 PM »
Tanner -

Looks fantastic!  I feel like a grandfather.   :'(

- GB  :chef:
Quote under my pic excludes Little Caesar's.

Offline Tannerwooden

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Re: A Little Experiment
« Reply #39 on: April 20, 2013, 10:54:40 PM »
Tanner -

Looks fantastic!  I feel like a grandfather.   :'(

- GB  :chef:

LOL!!!  One caveat. This could be from something I ate earlier (costco hot dog), but now an hour after eating the pies I have a heavy feeling.
Don't know if this is from 1.8 Tbsp of oil or something else. Did you notice any difference that way?
Tanner