Author Topic: Please critique  (Read 911 times)

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Offline pythonic

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Please critique
« on: January 24, 2014, 08:33:45 PM »
Tonight's pizza was made using a 4hr poolish and then a 4hr room temp rise.  The crust was very tender and did not feel like a same day dough.  Anything you feel needs to be worked on?

AT Bromated - 100%
Water - 61%
Salt - 2%
Sugar - 3.5%
Oil - 2%
IDY - 1/2 tsp (added to poolish)

Added poolish and all ingredients except for oil.  Mixed for 30 seconds.  5 minute autolypse, added oil and mixed for 1 minute.  Did another hand knead for 1 minute.  Balled and let for 4 hrs.  Baked at 550F for 5:30 mins (4:30 stone, 1:00 broiler).

Sauce:  7/11 tomatoes
Cheese: Pecorino Romano, WM Mozz, Prov
Pepperoni: Mama Isabella from R.D.

Nate

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


Offline Jackitup

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Re: Please critique
« Reply #1 on: January 24, 2014, 08:36:25 PM »
Did you find anything wrong with it?? It actually looks pretty good to me

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline pythonic

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Re: Please critique
« Reply #2 on: January 24, 2014, 08:38:01 PM »
Did you find anything wrong with it?? It actually looks pretty good to me

jon

Jon,

It was wonderful.
If you can dodge a wrench you can dodge a ball.

Offline wahoo88

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Re: Please critique
« Reply #3 on: January 24, 2014, 09:27:09 PM »
Nate, this appears very, very close to the 'imaginary perfect-looking NY pie' that I strive for.  The level of charring/unevenness on the undercarriage looks to be right on: enough to give textural and flavor contrast without being too spotty. Cornicione size is just the way I like it: larger than the average NY street slice but not overly dramatic as many people here like it.  TF appears to be just about right IMO (what is it? I'd guess 0.08). It looks very similar to the NY style pizza I grew up on, which probably explains why I'm gushing about it so much.

How was the crust flavor using the preferment?  I prefer the direct doughs just because of simplicity, but I may have to give same-day poolish pizza a try. Also, do you find that the high level of sugar is necessary to get good browning with an 8hr dough?

Well done.



Offline Chicago Bob

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Re: Please critique
« Reply #4 on: January 24, 2014, 09:53:48 PM »
That's a beautiful pizza.  :chef:
....have you thought about maybe adding some stretch and folds.?

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Please critique
« Reply #5 on: January 25, 2014, 12:59:22 AM »
Nate, this appears very, very close to the 'imaginary perfect-looking NY pie' that I strive for.  The level of charring/unevenness on the undercarriage looks to be right on: enough to give textural and flavor contrast without being too spotty. Cornicione size is just the way I like it: larger than the average NY street slice but not overly dramatic as many people here like it.  TF appears to be just about right IMO (what is it? I'd guess 0.08). It looks very similar to the NY style pizza I grew up on, which probably explains why I'm gushing about it so much.

How was the crust flavor using the preferment?  I prefer the direct doughs just because of simplicity, but I may have to give same-day poolish pizza a try. Also, do you find that the high level of sugar is necessary to get good browning with an 8hr dough?

Well done.

Thanks.  I was extremely happy with this one myself.  The TF is .08 and the crust flavor is very good.  I love preferments and have been using them for 2 years now.  Yes I have to increase the sugar for better browning but I think the broiler helps it even more.

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

Offline pythonic

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Re: Please critique
« Reply #6 on: January 25, 2014, 01:01:39 AM »
That's a beautiful pizza.  :chef:
....have you thought about maybe adding some stretch and folds.?

Bob

What exactly with the stretch and folds do?
If you can dodge a wrench you can dodge a ball.

Offline Jackitup

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Re: Please critique
« Reply #7 on: January 25, 2014, 01:12:55 AM »
Just guessing as to what Bob is thinking is to build more gluten structure and a poofier edge showing more air spaces. Myself, looks great as is but if you wanted an airier edge that would help get there, but again, just guessing ???

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline waynesize

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Re: Please critique
« Reply #8 on: January 25, 2014, 08:53:18 AM »
I want that for breakfast!  Looks great to me! 

Wayne

Offline jkb

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Re: Please critique
« Reply #9 on: January 25, 2014, 08:59:43 AM »
1.  A couple of the pepperoni slices aren't round.

2.  That dark leopard spot the upper left of the bottom crust should be on the upper right.

You were so close, keep at it.  :D


Offline deb415611

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Re: Please critique
« Reply #10 on: January 25, 2014, 09:18:59 AM »
1.  A couple of the pepperoni slices aren't round.

2.  That dark leopard spot the upper left of the bottom crust should be on the upper right.

You were so close, keep at it.  :D

yeah, I'd have to make stuff up too,  looks great

Nate - you added all the yeast to the poolish?  I might have to try that, I usually add a small amount and the rest in the final mix.   

Offline Chicago Bob

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Re: Please critique
« Reply #11 on: January 25, 2014, 12:04:57 PM »
Just guessing as to what Bob is thinking is to build more gluten structure and a poofier edge showing more air spaces. Myself, looks great as is but if you wanted an airier edge that would help get there, but again, just guessing ???

jon
Yes, pretty much my thinking since I'm seeing Nate's last few pies leaning towards larger rims. Maybe that wasn't intentional, dunno. I like them either way and all his recent pies are looking superb.  :chef:
I think the stretch and fold also contributes to an egg shell thin crisp bottom.

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Please critique
« Reply #12 on: January 25, 2014, 02:56:06 PM »
yeah, I'd have to make stuff up too,  looks great

Nate - you added all the yeast to the poolish?  I might have to try that, I usually add a small amount and the rest in the final mix.

Deb,

Yes.  I added it all to the poolish.
If you can dodge a wrench you can dodge a ball.