Author Topic: Another Crazy Experiment With Frozen Doughs  (Read 728 times)

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Offline norma427

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Another Crazy Experiment With Frozen Doughs
« on: May 01, 2013, 07:32:46 PM »


I am always interested in what happens with different frozen doughs.  I had a few pieces of frozen dough balls that I defrosted on Monday.  The frozen doughs were the boardwalk style of dough and the Detroit style dough.  As they defrosted I picked at them and tore away pieces of the dough that were already defrosted to see what the inside of the frozen dough balls looked like.  I also broke up some of the ice crystals of dough.  There were tiny pieces of fresh leftover dough from the boardwalk and the Detroit dough and all were kneaded together.  The weighs came out right to try to make one bigger pizza (about 16") and a Detroit style pizza.  The bigger pizza turned out okay, but while the Detroit style pizza was baking I went to the Greek stand to purchase some food for today.  After I got back Steve and I both forgot about the Detroit style pizza, so I didn't take any photos of it.  It sure looked good before it burnt.  I would have liked to see the crumb structure of that pizza, but it was burnt too much.

The dough was gassy when it was opened and the skin edges were pressed on, but the middle wasn't pressed on much on the regular pizza.  The dough balls sat out at room temperature for about 3 hrs.

The crumb was moist and the rim crust had varying amounts of oven spring on the one pizza that turned out okay.

Norma
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Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #1 on: May 01, 2013, 07:36:53 PM »
Norma
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Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #2 on: May 01, 2013, 07:39:17 PM »
Norma
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Offline Marvin

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #3 on: May 01, 2013, 08:07:20 PM »
I think they look good
how did they taste. 
is that the boardwalk dough from the other post? or may I ask were it is
thanks
marvin

Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #4 on: May 01, 2013, 08:21:49 PM »
I think they look good
how did they taste. 
is that the boardwalk dough from the other post? or may I ask were it is
thanks
marvin



Marvin,
At Reply 1668 http://www.pizzamaking.com/forum/index.php/topic,9068.msg246424.html#msg246424 is where Peter posted the formulation I was using.  I did add more flour this week though and will post those pictures later, but I think I am going to try 58% hydration for next week.  The dough felt too sticky and soft this week, so that is why I added extra flour.  I don't know if the stickiness of the dough was from it being so humid in our area or not.  It was raining heavily when I was mixing the dough batches and I had the door opened.
The pizza was good from those mixed frozen doughs.  I use Occident flour for both the boardwalk style and the Detroit style pizzas.
Norma
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Offline Marvin

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #5 on: May 01, 2013, 08:42:26 PM »
thanks I did find the nj boardwalk style
im on page 5 so far'[ slow reader] had to take a break so looked back here
well back to reading
thanks marvin

Offline Marvin

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #6 on: May 01, 2013, 08:51:42 PM »
just checked the glossary and did not see the occident flour
is it super special gluten power flour?
thanks marvin

Online Pete-zza

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #7 on: May 01, 2013, 08:57:09 PM »
Marvin,

You can see the basic specs for the Occident flour in this document: http://buyersguide.foodproductdesign.com/media/54/library/FPDconagramills3.pdf

Peter

Offline Marvin

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #8 on: May 01, 2013, 09:34:01 PM »
thanks peter, there are a lot of styles of flour.
we get some of our popcorn from conagra .
thanks again, marvin


Offline lennyk

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #9 on: May 01, 2013, 10:27:49 PM »
Nice spring in there, did you reball ?


Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #10 on: May 02, 2013, 07:34:37 AM »
thanks I did find the nj boardwalk style
im on page 5 so far'[ slow reader] had to take a break so looked back here
well back to reading
thanks marvin

Marvin,

If you are interested in the boardwalk thread you really don't need to read though that whole thread, because that thread could take you a long time to read.   :-D You can just scan though it and see if something interests you.  I haven't tried using the formulation that Peter posted at Reply 1668 using the mixed mass calculating tool with another flour and VWG (or maybe a flour that home pizza makers have access to), but that is something I want to try in the future for anyone that might be interested.  I am still trying to dial in my hydration using the Occident flour.  Peter also has a good formulation to try on that thread.  If you want the link to that formulation, you can post under the boardwalk thread.

Norma
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Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #11 on: May 02, 2013, 07:45:25 AM »
Nice spring in there, did you reball ?

Lenny,

I really don't know if what I did could technically be called a reball, because the one frozen dough ball wasn't altogether unfrozen when I balled the almost unfrozen dough with the pieces of fresh doughs.  I guess it could be called a reball though, because the frozens dough balls were already balled one time before.  For me, it gets a little confusing when adding some fresh dough to know what that is called.

Norma
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Offline Marvin

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #12 on: May 02, 2013, 05:49:19 PM »
thanks norma
I gave up and started reading back to front
I have used the vwg before and liked the results
i use 1 tsp per cup of flour mixed with dry then add wata little at a time
i also use liquid shortning  with mixed results

thanks again marvin

Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #13 on: May 06, 2013, 08:00:30 PM »
This experiment didn't use any frozen dough (because I didn't have any), but a leftover piece of a boardwalk style dough (from today) was used along with a small Detroit style dough ball that was sitting in the deli case for a week.  I just wrapped the boardwalk piece of dough around the Detroit style dough ball, balled, scaled and oiled.  The dough was scaled to 9.5 ounces.  I will wait and see what happens tomorrow.  The second photo was after the dough was scaled after the dough was wrapped around first.

I did this experiment because I forgot about the pizza in the oven last week and that pizza was burnt.

Norma
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Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #14 on: May 08, 2013, 07:26:04 AM »
The Detroit style pizza made with the week old dough ball wrapped in a small piece of dough from a boardwalk style of pizza turned out well.  I don't know how everything rearranges itself in a dough ball in a one day cold ferment, but I guess that is the magic that it does do it by itself.

The dough ball was just dropped into the steel pan out of a plastic bag and then pressed in the pan before the temper period. 

Norma
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Offline DenaliPete

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #15 on: May 08, 2013, 08:08:19 AM »
Norma,

That pizza looks incredible.  I've never had Detroit style pizza before but you've sure made it tempting. 

Pete

Offline norma427

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Re: Another Crazy Experiment With Frozen Doughs
« Reply #16 on: May 08, 2013, 11:54:27 AM »
Norma,

That pizza looks incredible.  I've never had Detroit style pizza before but you've sure made it tempting. 

Pete


Pete,

Thanks!  If you want to see the thread where Peter and I researched how the make the Buddy's Detroit style of pizza it is at http://www.pizzamaking.com/forum/index.php/topic,21559.0.html  The Buddy's thread is also at http://www.pizzamaking.com/forum/index.php/topic,3783.0.html

Norma
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