Author Topic: Sunday Pizza therapy  (Read 686 times)

0 Members and 1 Guest are viewing this topic.

Offline Johnny the Gent

  • Registered User
  • Posts: 1525
  • Bake strong!
Sunday Pizza therapy
« on: June 09, 2013, 04:39:39 PM »
Woke up early this morning and got to mixing up some NY style dough.

Decided to use some 00 flour, and came up with the following formula for an emergency same day, 6 hour dough:

00 Flour (100%):    394.06 g  |  13.9 oz | 0.87 lbs
Water (60%):    236.43 g  |  8.34 oz | 0.52 lbs
CY (.8%):    3.15 g | 0.11 oz | 0.01 lbs | Salt (1.8%):    7.09 g | 0.25 oz | 0.02 lbs | 1.27 tsp | 0.42 tbsp
Olive Oil (1%):    3.94 g | 0.14 oz | 0.01 lbs | 0.88 tsp | 0.29 tbsp
Sugar (1%):    3.94 g | 0.14 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Dry Non-Fat Milk (2%):    7.88 g | 0.28 oz | 0.02 lbs | 5.48 tsp | 1.83 tbsp
Total (166.6%):   656.5 g | 23.16 oz | 1.45 lbs | TF = N/A
Single Ball:   328.25 g | 11.58 oz | 0.72 lbs

*Formula for two 13.5" pies.

I quickly pulsed a 400ml can of (240ml drained) italian peeled tomatoes with 2 tablespoons of diced red onion, 2 cloves of garlic, 1 teaspoon of dried basil, 1/2 teaspoon salt, 1/2 teaspoon sugar and a tablespoon of balsamic vinegar. Sauce done.

Both pies cooked on a steel plate in the middle rack, with both upper and lower heating elements on max (300 celsius). The steel plate preheated for about 25 minutes prior to the first pie. The 2nd pie baked with the upper element on for the entire bake, whereas the first pie had it on for only the last 3 minutes or so.

1st pie: red sauce, whole milk mozz, and italian sausage.

2nd pie: red sauce, whole milk mozz, diced red onion, diced green bell pepper, diced ham, italian sausage

For being a same day dough I was satisfied with how it came out. The crust had a nice crunch to it. Maybe next time I'll try 62% water. Both pies baked in around 6-7 minutes.

« Last Edit: June 09, 2013, 09:43:00 PM by Johnny the Gent »
Il miglior fabbro


Offline Johnny the Gent

  • Registered User
  • Posts: 1525
  • Bake strong!
Re: Sunday Pizza therapy
« Reply #1 on: June 09, 2013, 04:47:07 PM »
Some upskirt shots and another side profile ;D
Il miglior fabbro

Offline pythonic

  • Registered User
  • Posts: 2190
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Sunday Pizza therapy
« Reply #2 on: June 09, 2013, 06:05:26 PM »
Holy crap!  That crumb looks excellent.  It appears I need to get some steel ASAP.  How was the flavor with the 00?  Is that homemade or store bought sausage?
« Last Edit: June 09, 2013, 06:07:37 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Johnny the Gent

  • Registered User
  • Posts: 1525
  • Bake strong!
Re: Sunday Pizza therapy
« Reply #3 on: June 09, 2013, 07:49:17 PM »
Thanks! Notice that the first pie had a tighter crumb. Both pies rose at room temperature, but the 2nd pie had an extra 40 minutes or so to rise, plus the steel plate had more time to heat up.

The flavor of the dough was good I thought, but what I especially liked was the crispy bottom. The flavor/texture of the crust reminded me of rustic bread - with a nice bite and mellow flavor.  My brother-in-law who happens to be a good friend as well   8) has tried a lot of my different pizzas throughout the years. After having one slice of the plain sausage, he mentioned that this was the best pizza I've ever made in his opinion. I asked why he thought so and he said this crust "was very light" compared to others I've made. Hmmm...Lately I've been making a lot of pizzarium style pies, so this was definitely a big change from the recent norm.

This time around I used only 2% dried milk, which  helped crust browning for this dough in my particular oven set-up without being noticeable in flavor.

The sausage is homemade- made it this morning ;D
Il miglior fabbro

Offline mkevenson

  • Lifetime Member
  • *
  • Posts: 2422
  • Age: 63
  • Location: Santa Rosa, Ca
  • Roos! Protector of Fowl
Re: Sunday Pizza therapy
« Reply #4 on: June 09, 2013, 08:59:07 PM »
Johnny, nice looking pies. Thanks for sharing. Sunday is a GREAT pie day ^^^


Mark
"Gettin' better all the time" Beatles

Offline Johnny the Gent

  • Registered User
  • Posts: 1525
  • Bake strong!
Re: Sunday Pizza therapy
« Reply #5 on: June 09, 2013, 09:29:02 PM »
Thank you Mark - yes it is!
Il miglior fabbro

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10838
  • Location: North Carolina
  • Easy peazzy
Re: Sunday Pizza therapy
« Reply #6 on: June 09, 2013, 10:06:13 PM »
That is good look'in work right there....thanks for putting up your recipe!  :chef:
"Care Free Highway...let me slip away on you"

Offline Johnny the Gent

  • Registered User
  • Posts: 1525
  • Bake strong!
Re: Sunday Pizza therapy
« Reply #7 on: June 10, 2013, 05:58:20 PM »
Thanks Chicago Bob! I do plan on tinkering a bit more with the recipe - probably upping hydration to 62/63% and allowing for at least a 24 hr cold rise.
Il miglior fabbro