Author Topic: Tonight's pie was a winner  (Read 3474 times)

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Offline pythonic

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Tonight's pie was a winner
« on: July 28, 2013, 08:37:30 PM »
Struck it rich!

Bouncer, 58% (dropped hydration from 60% because this HG flour just can't take it for some reason.
3:00 min stone, 1:20 broiler.  This sucker came out looking like a neo crust with the oven spring and texture.  Very very proud of what I produced here.  Pics don't do it justice, bad lighting.

Nate

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


Offline slybarman

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Re: Tonight's pie was a winner
« Reply #1 on: July 28, 2013, 08:39:18 PM »
REALLY nice blistering and cumb. More details on dough and work flow please.

Offline skarecrow31

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Re: Tonight's pie was a winner
« Reply #2 on: July 28, 2013, 08:42:05 PM »
Looks great!

Online patnx2

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Re: Tonight's pie was a winner
« Reply #3 on: July 29, 2013, 03:08:52 AM »
Great looking pie, What oven and temp to get 3 min. results. Patrick
Patrick

Offline deb415611

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Re: Tonight's pie was a winner
« Reply #4 on: July 29, 2013, 07:01:25 AM »
that looks great Nate

Offline derricktung

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Re: Tonight's pie was a winner
« Reply #5 on: July 29, 2013, 08:46:15 AM »
Nice job Nate!  Looking forward to that Midwest get together to try some of your pies!
Check out our new venture - Za Pi - www.za314.com

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #6 on: July 29, 2013, 06:11:59 PM »
Thank you for all the great comments.  My pizza keeps evolving and that is what you want I think.
If you can dodge a wrench you can dodge a ball.

Offline nick57

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Re: Tonight's pie was a winner
« Reply #7 on: July 29, 2013, 06:26:54 PM »
I need  to make a pie after seeing those pics. Yum!

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #8 on: July 29, 2013, 06:28:37 PM »
REALLY nice blistering and cumb. More details on dough and work flow please.

Since I make a huge batch at a time here are the bakers percents.  The pizza above was a 320g doughball and it was about 12 inches.

I use a preferment.  A preferment makes it ferment much faster and the flavors are different.

My preferment is 100% of the water (room temp), 33% of the flour and 1/3 of the yeast.

100% - Hi Gluten Flour
58.2% - Water
2% - Salt, olive oil and sugar
.22% - IDY

Mix and let your preferment sit for 12hrs at room temp. 
Add preferment to mixer, then add the rest of the dry ingredients (salt, sugar, yeast and flour)
Mix until it just starts to come together then add the oil.
Knead for 2-3 minutes then ball and put into fridge immediately.
This dough is at it's peak at 48hrs.

Take dough out 2hrs before baking.
I put the stone on bottom rack and preheat for 45 minutes at 550.
Launch pie.  At 2:30 minutes I set broiler to 550.
At 3:00 minutes I slide screen under pizza and move right below the broiler.  45 seconds then do a quick 90 degree turn and pull it after another 45 secs.

Nate





« Last Edit: July 29, 2013, 06:30:37 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #9 on: July 29, 2013, 07:03:18 PM »
Thanks.  I will try it one day and compare.


Offline pythonic

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Re: Tonight's pie was a winner
« Reply #10 on: July 29, 2013, 09:25:44 PM »
Thanks.  I will try it one day and compare.

Give it a shot.  This is the best tasting crust I've been able to produce and I have made hundreds of pizzas.
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #11 on: August 02, 2013, 04:50:20 PM »
I will give this a try tonight if I can stay awake long enough. I just want to verify the. 22% IDY, sounds off for some reason,  though I have no idea why.

Offline Ronzo

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Re: Tonight's pie was a winner
« Reply #12 on: August 02, 2013, 04:52:38 PM »
Yes, please.
Fuggheddabowdit!

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Offline dmcavanagh

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Re: Tonight's pie was a winner
« Reply #13 on: August 02, 2013, 05:18:40 PM »
 :drool:

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #14 on: August 03, 2013, 10:13:20 AM »
Ok,  hopefully the idy is right,  I have my preferment going on the counter.  I won't be able to get a full 48 hours though, more like 24. Hopefully that will be enough.

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #15 on: August 04, 2013, 04:48:39 PM »
Ok,  hopefully the idy is right,  I have my preferment going on the counter.  I won't be able to get a full 48 hours though, more like 24. Hopefully that will be enough.

I use 1/4 tsp of yeast in my preferment.  My preferment is 360g water and 204g of flour.  Then I add another 1/2 tsp to the final dough recipe which is another 414g of flour.  Lemme go check the IDY % again to see what it is.

Sorry but the yeast% is actually .5%.  So just increase your final dough recipe yeast by double and it should be fine.  It will probably still turn out half decent if u didnt, this stuff ferments fast.  Again I  sorry for wrong numbers.  Just give it another shot.

Nate

« Last Edit: August 04, 2013, 05:07:15 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #16 on: August 04, 2013, 05:05:05 PM »
Oops. Too late. I thought it sounded low.

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #17 on: August 04, 2013, 05:07:40 PM »
Oops. Too late. I thought it sounded low.

You could let it ferment longer.
If you can dodge a wrench you can dodge a ball.

Offline slybarman

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Re: Tonight's pie was a winner
« Reply #18 on: August 04, 2013, 05:20:06 PM »
You could let it ferment longer.


Yup - that was the plan. I will have it on tuesday or wednesday instead.

Offline pythonic

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Re: Tonight's pie was a winner
« Reply #19 on: August 04, 2013, 07:55:19 PM »

Yup - that was the plan. I will have it on tuesday or wednesday instead.

Should be ready for Tues.  Baked these tonight.
If you can dodge a wrench you can dodge a ball.


 

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