Author Topic: Ischia Yeast Dough  (Read 1036 times)

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Offline MightyPizzaOven

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Ischia Yeast Dough
« on: July 14, 2013, 05:38:25 PM »
After seeing Craig's amazing dough at TPSII. I got motivated to wake my Ischia Yeast from hibernation.

100% KABF, 63% water, 3% Salt, 1.5 %  Ischia Yeast, 24 hr room temperature bulk ferment, 10 hours balled cold ferment.

I did stretch and fold couple of time during bulk ferment.

I tried to open the dough similar to the way Craig does.

The results: Best pies I ever made.



« Last Edit: July 14, 2013, 06:02:22 PM by MightyPizzaOven »
Bert,


Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #1 on: July 14, 2013, 05:42:51 PM »
More pics
« Last Edit: July 14, 2013, 06:07:06 PM by MightyPizzaOven »
Bert,

Online TXCraig1

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Re: Ischia Yeast Dough
« Reply #2 on: July 14, 2013, 05:46:44 PM »
 ;D
I love pigs. They convert vegetables into bacon.

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #3 on: July 14, 2013, 05:47:23 PM »
More pics
« Last Edit: July 14, 2013, 06:13:36 PM by MightyPizzaOven »
Bert,

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #4 on: July 14, 2013, 05:48:34 PM »
Not sure why every pic is upside down ???
Bert,

Offline dhorst

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Re: Ischia Yeast Dough
« Reply #5 on: July 14, 2013, 06:05:12 PM »
Not sure why every pic is upside down ???
Were they taken with your phone?  I know if I have my phone turned one way things come out upside down.  I will say they look wonderful, even if they're upside down!

Diana

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #6 on: July 14, 2013, 06:16:49 PM »
Thanks Diana, I used my Iphone. To fix, I opened each pic with MS Paint and saved it, didn't do anything else.
Bert,

Offline norma427

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Re: Ischia Yeast Dough
« Reply #7 on: July 14, 2013, 07:47:14 PM »
Bert,

They are mighty fine looking pizzas!

Norma
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Offline jeffereynelson

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Re: Ischia Yeast Dough
« Reply #8 on: July 14, 2013, 08:02:43 PM »
nice job. I've seen them multiple times now, on the forum and the kickstarter email  :-D

Offline jgerardi

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Re: Ischia Yeast Dough
« Reply #9 on: July 14, 2013, 08:36:47 PM »
That pizza crust you got there looks great!  :drool:
"You better cut the pizza in four pieces because I'm not hungry enough to eat six." Yogi Berra


Offline deb415611

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Re: Ischia Yeast Dough
« Reply #10 on: July 14, 2013, 08:40:41 PM »
nice job. I've seen them multiple times now, on the forum and the kickstarter email  :-D

and facebook :)

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #11 on: July 14, 2013, 08:43:45 PM »
They are mighty fine looking pizzas!

Norma

Thanks Norma

nice job. I've seen them multiple times now, on the forum and the kickstarter email  :-D

Thanks Jeff, I just posted them on FB page ...  :)

That pizza crust you got there looks great!  :drool:

Thanks,  Ischia Yeast made big difference, it was very light and crispy. I never had a crust as bubbly as one

Bert,

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #12 on: July 14, 2013, 08:48:53 PM »
and facebook :)

Sorry.... I am really proud of these pies. Tasted really good.
Bert,

Offline Chicago Bob

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Re: Ischia Yeast Dough
« Reply #13 on: July 14, 2013, 09:49:30 PM »
Faaantastic looking pies Bert!  :chef:
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Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #14 on: July 15, 2013, 07:32:26 AM »
Thanks Bob.
Bert,

Offline pythonic

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Re: Ischia Yeast Dough
« Reply #15 on: July 15, 2013, 06:21:22 PM »
Bert,

FYI.  I may be going into business soon and using 2-3 of those MPO at a time.  Keep up the great work.  Your pics are awesome!

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

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #16 on: July 15, 2013, 07:03:48 PM »
Thanks Nate, that will be great. I am not discouraged with kickstarter results.

Bert,

Online Chaze215

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Re: Ischia Yeast Dough
« Reply #17 on: July 15, 2013, 07:55:46 PM »
Nice looking pies MPO....great job!
Chaz

Offline MightyPizzaOven

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Re: Ischia Yeast Dough
« Reply #18 on: July 15, 2013, 08:16:45 PM »
Thanks Chaz...

The first pie was 3 minutes pie and the last one was 4 minutes pie. The crust was really light and crispy on the outside.
Bert,