Author Topic: Total disaster tonight  (Read 994 times)

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Offline p.elkjaer

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Total disaster tonight
« on: April 27, 2013, 12:00:22 PM »
This time I used Craigs dough and followed The recipe 100% with 2 x 24 hours fermenting.
Dough looked fine, however it almost opened to easy.
Just by thinking of lifting it, it broke.
When I Got my peel under, it would not come off again.
Result after 5 mistanken tries; i rang for The pizza man.

Any ideas what Went wrong?


Online TXCraig1

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Re: Total disaster tonight
« Reply #1 on: April 27, 2013, 12:12:55 PM »
61%?
Pizza is not bread.

Offline p.elkjaer

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Re: Total disaster tonight
« Reply #2 on: April 27, 2013, 12:15:21 PM »
62

Offline Tscarborough

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Re: Total disaster tonight
« Reply #3 on: April 27, 2013, 03:33:49 PM »
Put it in the fridge for a couple hours the next time it acts like that, or the freezer for 30 minutes.

Offline Kostakis1985

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Re: Total disaster tonight
« Reply #4 on: April 27, 2013, 03:54:47 PM »
Did you have a really high finshed dough temp?
Jamie

Offline p.elkjaer

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Re: Total disaster tonight
« Reply #5 on: April 27, 2013, 05:22:12 PM »
Put it in the fridge for a couple hours the next time it acts like that, or the freezer for 30 minutes.
i will remember that, thanks

Offline p.elkjaer

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Re: Total disaster tonight
« Reply #6 on: April 27, 2013, 05:23:26 PM »
Did you have a really high finshed dough temp?
around 71 F I would say

Offline Serpentelli

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Re: Total disaster tonight
« Reply #7 on: April 27, 2013, 07:28:35 PM »
This time I used Craigs dough and followed The recipe 100% with 2 x 24 hours fermenting.
Dough looked fine, however it almost opened to easy.
Just by thinking of lifting it, it broke.
When I Got my peel under, it would not come off again.
Result after 5 mistanken tries; i rang for The pizza man.

Any ideas what Went wrong?

P Man,

I was so impressed by the pics of your "first" pizzas in the new oven that I was eager to try the "double starter/short ferment" modification of Craig's workflow that you described.

My last batch of dough was a 4 day cold ferment, something I was playing with. The main difference I noticed aside from a great flavor was the fragile nature of the dough. After the first two tries I got used to it, but I really had to be gentle with it and use my fingertips to consolidate the dough in the middle of the pie so it didn't tear.

From the look of your first pies I would just go back to your original workflow (immediate balling and put in the outhouse for 24 hours) and see if you can reproduce the pies of your first try. They were really impressive !

John K
I'm not wearing hockey pads!

Online TXCraig1

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Re: Total disaster tonight
« Reply #8 on: April 27, 2013, 09:15:32 PM »
My suggestion would be to work the dough a little more initially in your mixer and then give it a couple stretch-and-folds before you ball it. Not too many - like two at the most.

CL
Pizza is not bread.

Offline p.elkjaer

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Re: Total disaster tonight
« Reply #9 on: April 28, 2013, 02:48:36 AM »
I just calculated again, actually the hd was 62,5 and NOT 62. I guess that was to soft for me to handle.
That was a mistake, and it must be what Went wrong.
I'll go back to what worked for me last time next weekend.

However, I just made a "Quick dough" now, as I WANT homemade pizza this weekend - don't have time  during weekdays. 

Recipe
100% tipo00
0,0075 % fresh yeast
3% salt
60% water

It Will get a good 8 hours at room temp, so fingers crossed


Online TXCraig1

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Re: Total disaster tonight
« Reply #10 on: April 28, 2013, 09:37:32 AM »
Once you get much over 61% with Caputo and not working it a lot initially, 24 hours in balls can yield a very extensible dough.
Pizza is not bread.

Offline p.elkjaer

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Re: Total disaster tonight
« Reply #11 on: April 28, 2013, 02:15:41 PM »
So, my "quick dough" gave me decent pizza's, even though the dough had rised ALOT more than I wanted to, with 0,0075% fresh yeast in only 7 hours at room temp!
The pies were soft and tasted great, however no leoparding, and a little trouble with too much heat on the floor today - I assume thats also due to the short period of fermation.

Until next week:  ;D

PS: The bianci "copycat" pizza tasted not well at all. I overdid the ingredients.
It was marscapone, mozz, chives, a few drops of olive oil, and last what I think made it horrible; grated lemon peel!
« Last Edit: April 28, 2013, 02:28:11 PM by p.elkjaer »

Offline acbova

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Re: Total disaster tonight
« Reply #12 on: April 28, 2013, 02:40:00 PM »
I had a fail using 48hr dough.  I think I put in twice as much sourdough as I should have and also the flour I use is a little bit like clear flour and the sourdough may have gone crazy.  It shredded when stretching. 

I will try sourdough again but have been scared away for now at least for pizza dough.


Offline p.elkjaer

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Re: Total disaster tonight
« Reply #13 on: April 28, 2013, 02:45:56 PM »
Yeah, mine shredded also - but don't be scared of trying again  :chef:
I bake rather often using sourdough, however I only tried a couple of time with pizza. This weekend disaster, last weekend really really good. As long as we learn  8)