Author Topic: Tonight's pie  (Read 1012 times)

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Offline pythonic

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Tonight's pie
« on: April 30, 2014, 08:36:21 PM »
Wanted to try something new.  Ran into Chau's old thread.  Best pie I've made in months.  Super crispy yet very little chew.

http://www.pizzamaking.com/forum/index.php?topic=16969.msg314398#msg314398

60% hydration
5% oil
« Last Edit: April 30, 2014, 08:39:56 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline waynesize

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Re: Tonight's pie
« Reply #1 on: April 30, 2014, 09:25:42 PM »
Looks good Nate. Maybe I should check out Chau's old thread.

Wayne

Offline pythonic

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Re: Tonight's pie
« Reply #2 on: April 30, 2014, 09:29:28 PM »
Looks good Nate. Maybe I should check out Chau's old thread.

Wayne

Definitely check it out.

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

Offline mooveebuff

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Re: Tonight's pie
« Reply #3 on: April 30, 2014, 09:37:35 PM »
Awesome job...that looks exactly like the pizzas I used to get back home in New Jersey!

Offline norma427

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Re: Tonight's pie
« Reply #4 on: April 30, 2014, 10:47:26 PM »
Nate,

Your pizza looks delicious!

Norma

Online Jackie Tran

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Re: Tonight's pie
« Reply #5 on: May 01, 2014, 07:07:28 AM »
Nice work Nate.  Would you mind posting up your recipe and workflow for those interested in reproducing your results?

Offline pythonic

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Re: Tonight's pie
« Reply #6 on: May 01, 2014, 10:53:25 AM »
Here is the formulation I used.

All Trumps (100%):
Water (60%):
IDY (0.4%):
Salt (2%):
Oil (5%):
Sugar (2%):
Total (169.4%):
Single Ball:
400.24 g  |  14.12 oz | 0.88 lbs
240.14 g  |  8.47 oz | 0.53 lbs
1.6 g | 0.06 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
8 g | 0.28 oz | 0.02 lbs | 1.43 tsp | 0.48 tbsp
20.01 g | 0.71 oz | 0.04 lbs | 4.45 tsp | 1.48 tbsp
8 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
678 g | 23.92 oz | 1.49 lbs | TF = N/A
339 g | 11.96 oz | 0.75 lbs

Dissolved salt, sugar into water.  Then added yeast and whisked.  Added oil and all flour.  Mixed on low until flour incorporated and hand kneaded for about 2 minutes.  72hr CR.  Took out of the fridge twice for few hours to help speed up the dough since I was too low on my yeast formulation.  Found out after dough was made that 0.6% IDY was ideal.

Baked on 2nd rack for 4:30 mins.  Stone temp was 575F.  Cooled on screen for about 3 minutes.

I think I read the oil% wrong too as it was supposed to be 4% but it turned out pretty damn good.  I have another batch in the fridge now with 0.6% IDY and 4% oil.


Nate
« Last Edit: May 01, 2014, 10:55:03 AM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline JD

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Re: Tonight's pie
« Reply #7 on: May 01, 2014, 01:46:24 PM »
That looks great. I'm going to give the higher oil % a try too. Thanks for reincarnating that thread, and of course thanks to Chau for doing the leg work back in the day.
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

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