Author Topic: It takes a village...  (Read 915 times)

0 Members and 1 Guest are viewing this topic.

Offline Baked

  • Registered User
  • Posts: 4
  • Location: Memphis
It takes a village...
« on: July 11, 2013, 04:32:01 PM »
It takes a village to make a great pizza!  Over the past year I have researched and experimented with the information on this site.  Thanks to the forum members for all of your hard work and mostly for sharing your knowledge.  This is my most recent bake and the posts that influenced it.

For the dough formula, I used the Lehmann Pizza Dough Calculator here:
http://www.pizzamaking.com/dough_calculator.html

Two 14-inch round pizzas with a thickness factor of 0.1

Flour (100%) KA Sir Lancelot
Water (60%) Filtered
IDY (.35%) SAF red
Salt (3%) Diamond Kosher
Oil (2%) Olio Santo Extra Virgin
Sugar (2%) Domino

To mix the dough, I used Bubba Kuhnís technique from this post:
http://www.pizzamaking.com/forum/index.php/topic,19201.0.html

To ball the dough, I used a technique similar to Chau Tranís:


3-day cold ferment in the fridge and 3 hour room temperature rise prior to baking.

To open the dough, I used a method like Chauís:


For the sauce, I used a variation of Bubba Kuhnís recipe with Cento San Marzano tomatoes milled through a tomato press.
http://www.pizzamaking.com/forum/index.php/topic,19201.0.html


I used Galbani fresh mozzarella that I froze for an hour and sliced into 1/4-inch matchsticks for better coverage.

To top them off, Vermont Smoke and Cure pepperoni discussed here:
http://www.pizzamaking.com/forum/index.php/topic,20298.0.html

8 minute bake with convection off on cordierite stone from Williams-Sonoma.

Full resolution photos are here:
http://www.flickr.com/photos/98691645@N06/sets/72157634593269748/


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22669
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: It takes a village...
« Reply #1 on: July 11, 2013, 05:02:33 PM »
Baked,

Very nice detailed post.  Your pizza looks very good too!  8)

Norma
Always working and looking for new information!

Offline Baked

  • Registered User
  • Posts: 4
  • Location: Memphis
Re: It takes a village...
« Reply #2 on: July 11, 2013, 05:23:21 PM »
Baked,

Very nice detailed post.  Your pizza looks very good too!  8)

Norma

Thank you, Norma.  I have enjoyed many of your posts and photos over the past year.

Rob

Offline Jackie Tran

  • Registered User
  • Posts: 7000
  • Location: Albuquerque NM
Re: It takes a village...
« Reply #3 on: July 11, 2013, 05:46:21 PM »
Nice photos Baked.  Glad I could help.

Offline dmcavanagh

  • In Memoriam
  • Posts: 1912
  • Location: Glenmont, NY
Re: It takes a village...
« Reply #4 on: July 11, 2013, 06:01:37 PM »
great looking pies, we operate in similar fashion. I have very similar results, also on a Williams and Sonoma stone, a tool I'm afraid too many people are forgoing in favor of steel.
Rest In Peace - November 1, 2014

Offline jeffereynelson

  • Registered User
  • Posts: 1278
  • Location: Los Angeles
Re: It takes a village...
« Reply #5 on: July 11, 2013, 07:01:46 PM »
Wow, that is some solid pizza photography!

Offline Baked

  • Registered User
  • Posts: 4
  • Location: Memphis
Re: It takes a village...
« Reply #6 on: July 12, 2013, 03:57:25 PM »
Thank you all for the kind words.  After posting these photos, I realized the color profile was not optimized for the web so I have fixed that.


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11447
  • Location: Durham,NC
  • Easy peazzy
Re: It takes a village...
« Reply #7 on: July 12, 2013, 11:24:29 PM »
That crust is right in the pocket man....an overall faantastic job there Rob.  :chef:  Keep those beautiful pics coming please!!  8)
"Care Free Highway...let me slip away on you"


 

pizzapan