Author Topic: What do you think?  (Read 470 times)

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Offline mistachy

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What do you think?
« on: June 05, 2013, 02:15:07 PM »
Without knowing any details other than baking it on 1/4 inch steel at 525... What are your opinions? I always do a warm rise.

Ingredients:
Flour (100%)   366.35 g  |  12.92 oz | 0.81 lbs
Water (64%)    261.98 g  |  9.24 oz | 0.58 lbs
ADY (2%)           7.41 g | 0.26 oz | 0.02 lbs | 1.96 tsp | 0.65 tbsp
Salt (3%)           12.28 g | 0.43 oz | 0.03 lbs | 2.2 tsp | 0.73 tbsp
Shortening(4%)  16.28 g | 0.57 oz | 0.04 lbs | 3.62 tsp | 1.21 tbsp
Sugar (4%)      16.37 g | 0.58 oz | 0.04 lbs | 4.11 tsp | 1.37 tbsp
Total (177%)   655.77 g | 23.13 oz | 1.45 lbs | TF = 0.0909
« Last Edit: June 05, 2013, 02:19:23 PM by mistachy »


Offline tombiasi

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Re: What do you think?
« Reply #1 on: June 05, 2013, 02:21:54 PM »
I'd say you were probably making an 18 inch pizza.

Online scott123

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Re: What do you think?
« Reply #2 on: June 05, 2013, 02:23:46 PM »
What brand of flour?

That's way too much sugar for NY style.  That's practically a danish :) I'm still coming to terms with how much sugar is the norm, but I think 2% is as much as you should use.

Too much salt for NY- 2% max

Is 525 as high as your oven will go?  1/4" at 525 won't be the fastest of bake times- maybe 7 minutes. Are you looking for something crispy?

.09 TF is better than .1, but, if you have the stretching skills, I'd take it down a bit further.

When you say 'warm rise' do you mean a same day rise?  You won't develop as much flavor in a day as you will by cold fermenting overnight.

Offline JD

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Re: What do you think?
« Reply #3 on: June 05, 2013, 02:28:08 PM »
Emergency dough? (2% ADY, warm rise + a whole lot of stuff that might add "flavor")
Josh

Offline dmcavanagh

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Re: What do you think?
« Reply #4 on: June 05, 2013, 03:58:04 PM »
That recipe is an "American" style dough, light years away for anything Italian. Doubt it's 18" as most commercial steels are 14" x16".

Offline dmcavanagh

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Re: What do you think?
« Reply #5 on: June 05, 2013, 05:41:15 PM »
maybe a loaf of white bread

Offline tombiasi

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Re: What do you think?
« Reply #6 on: June 05, 2013, 10:22:42 PM »
That recipe is an "American" style dough, light years away for anything Italian. Doubt it's 18" as most commercial steels are 14" x16".

Based on TF and dough weight it's 18 inch.

Offline pythonic

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Re: What do you think?
« Reply #7 on: June 05, 2013, 11:11:33 PM »
2 batches of Papa Johns cheese sticks.  Let me know when there due out of the oven :)
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: What do you think?
« Reply #8 on: June 05, 2013, 11:34:26 PM »
2 batches of Papa Johns cheese sticks.  Let me know when there due out of the oven :)
             :-D               You nut!       :chef:
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Online Pete-zza

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Re: What do you think?
« Reply #9 on: June 06, 2013, 08:28:00 AM »
DJ,

As the others have already noted, what you have described is not a NY style dough which, presumably, you are striving for by posting on the NY style board. What you have shown is a formulation for either a single large American style pizza (e.g., about 18") or maybe a couple of smaller American style pizzas (maybe about 12") but with a NY style crust thickness in both cases (and even then with a crust that is thicker than most NY style pizzas). Also, with 2% ADY, you would be talking about a very short fermentation period, either at room temperature or in the refrigerator. 2% ADY is about double what you might even use for an emergency type dough fermented at room temperature for a few hours.

If you decide to stick with 4% sugar and plan to use a preheated baking steel, even at 525 degrees F, you will want to closely monitor the bottom crust to be sure that it doesn't brown prematurely or even burn.

Peter
« Last Edit: June 06, 2013, 08:40:29 AM by Pete-zza »