Author Topic: Problems, what went wrong?  (Read 1777 times)

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Offline MaineLotus

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Problems, what went wrong?
« on: September 21, 2013, 09:10:47 PM »
Tonight was the second evening using the new WFO and it was a disaster.  The pizzas were falling apart in the oven when trying to turn them.  Not one pizza came out in one piece.  :(

The primary change was the flour - bought some Anna Napoletana 00 Tipo flour.  The dough was very fragile compared to KABF.  Everything else seemed ok, fermented for 48 hours using Craig's recipe and the dough looked great.  Is the change to 00 that dramatic?  It all seemed so easy last weekend...  ???


Offline Tscarborough

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Re: Problems, what went wrong?
« Reply #1 on: September 21, 2013, 09:21:46 PM »
Chit happens.  I had 2 of 4 go holey on me last night.  It was raining, the peel was wet, etc. 

Using the 00 shouldn't make that drastic of a change if you mixed it by feel.  Straight following of a recipe may not work with your particular ingredients, especially if you use the same recipe with different ingredients.

Offline TXCraig1

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Re: Problems, what went wrong?
« Reply #2 on: September 22, 2013, 12:28:18 AM »
It may be chit happens, or it could be chit flour. I've had more than one non-Caputo 00 that is chit.
Pizza is not bread.

Offline MaineLotus

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Re: Problems, what went wrong?
« Reply #3 on: September 22, 2013, 08:43:32 PM »
Going to try using the flour one more time.  Will reducing water increase strength?  The dough seemed very wet, perhaps over hydrated.

Offline f.montoya

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Re: Problems, what went wrong?
« Reply #4 on: September 22, 2013, 11:18:07 PM »
Going to try using the flour one more time.  Will reducing water increase strength?  The dough seemed very wet, perhaps over hydrated.

Generally, dough strength should not be a focus if you want a tender crust as a result. Flour protein/gluten, kneading time/technique, along with fermentation time, temperature and humidity can all affect "strength". For a Neapolitan dough, I would recommend using a hydration of about 58% when you're just starting out. Instead of "strength" as your focus, Focus on getting everything to mix thoroughly and get the dough smooth. Don't overknead. Just enough to get it smooth. As you gain experience with your dough making and handling, you might want to experiment with higher hydration percentages until you find what works for you. However, beware that climate and environment changes and will affect dough, so there really is no 1 recipe-fits-all unless your in a restaurant environment with very controlled temperatures and the dough never sees any changes.

Most importantly, get yourself a little notebook where you can keep track of your dough adjustments and note the results. This will prove invaluable for you in the future! :)

Offline MaineLotus

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Re: Problems, what went wrong?
« Reply #5 on: September 23, 2013, 04:06:46 PM »
Thank you for the advice, appreciated!

Offline MaineLotus

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Re: Problems, what went wrong?
« Reply #6 on: October 07, 2013, 09:13:09 AM »
Changed hydration to 60% and the change was noticeable.  Best pie yet, crisp on the outside, soft and light on the inside.  The oven could have been hotter (2 minute bake time), but overall things are improving.
« Last Edit: October 07, 2013, 09:15:51 AM by MaineLotus »

Offline theppgcowboy

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Re: Problems, what went wrong?
« Reply #7 on: October 07, 2013, 09:36:17 AM »
Are you loading up with a lot of toppings?  It can be a factor too.


 

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