Author Topic: Tonight's pie  (Read 583 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
Always working and looking for new information!

Offline 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.
Josh


 

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