Author Topic: A Little Experiment  (Read 4074 times)

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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.
Back to being a civilian pizza maker only.

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.  :)

Offline 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

Offline 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

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

Offline Glutenboy

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Re: A Little Experiment
« Reply #40 on: April 20, 2013, 11:51:18 PM »
Since the majority of pizza dough we've consumed in our lives probably contains more oil than that, I doubt the bloat and the oil are related. Lay off the pre-pizza hot dogs and see if that helps. :)
Quote under my pic excludes Little Caesar's.

Offline Pete-zza

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Re: A Little Experiment
« Reply #41 on: April 21, 2013, 08:41:12 AM »
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
Tanner,

I agree with Glutenboy on this. For pizza, it is usually the emergency doughs and pizzas that can cause digestion problems because of the very short fermentation period. The problem is further exacerbated when higher protein, higher gluten flours are used. I have never read anything in the pizza realm that ties oil to indigestion.

Marco (pizzanapoletana) has often spoken on this topic. I excerpted the following material from some of his posts on the matter:

A Mature dough is easy to digest both from the sugar and proteins point of view. That is way a relative long maturation depending on the flour, it is so important...

My dough, made with a small quantity of starter or even a tiny amount of fresh yeast, doesn't smell or taste like yeast at all. It smell fruity, fresh even sweet. Il Pizzaiolo can confirm this. The dough doesn't even look like has fermented/leavened much. You can only see the superiority of my dough once baked... Soft, fluffy, light, easy to digest...etc.

Another aspects is the post eating: without offence to anyone, but you guys in America are more used to eat heavy stuff (I mean heavy on the stomach, as to digest). San Felice or other stronger flour will remain on your stomach for ages. In Naples there is a pizzeria called Pellone. Well that pizza seem so soft, but will take you 8 hours before you feel light again....

If you use bread flour, that means that you have a lot of gluten (Protein) and starch (carbohydrates), which are both difficult to digest in their complex form. When you let a strong flour "mature", you give the enzymes a chance to simplify the starch and Gluten in simple elements which are also easy to digest.

The ancient Neapolitan pizza was light and easy to digest, because was made with natural leavening, and with long fermentation, given the chance to let the enzyme simplify both the proteins and starch. This is the tradition, and the only way you will produce an outstanding pizza (better then the average served in Naples).

Peter


Online Jackie Tran

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Re: A Little Experiment
« Reply #42 on: April 21, 2013, 12:28:14 PM »
There is probably more oil and fat in the cheese than the dough.

Offline Tannerwooden

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Re: A Little Experiment
« Reply #43 on: April 21, 2013, 02:25:28 PM »
Yeah, I'm pretty sure you're all right. I don't know if anyone noticed, but ALL my pies had meat on them. Seems kinda silly to point to the tiny bit of oil in the dough as the culprit now that you all point it out.

Great pizzas though! Thanks again Gluten Boy!

Pete, you are right about American's diet. However, a lot of us are changing our ways! Meat pizza is one of my last indulgences.  :)

Offline Camaro10

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Re: A Little Experiment
« Reply #44 on: April 21, 2013, 02:51:44 PM »
Glutenboy just curious what is your cooking technique? Stone? Steel? Broiler? Your pies always have the best color.

Offline Glutenboy

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Re: A Little Experiment
« Reply #45 on: April 22, 2013, 02:31:32 PM »
Quarry tiles on oven rack in the lowest position (closest to the gas-flame heat source.)  Oven cranked to broil so flame never goes out.  No top broiler involved.  I'm just lucky that I have an old, hot oven.
« Last Edit: April 22, 2013, 02:46:09 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.


 

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