Author Topic: My 12hr dough - this is the one  (Read 1470 times)

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Offline pythonic

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My 12hr dough - this is the one
« on: November 23, 2013, 10:40:39 PM »
Need a same day pizza with max dough flavor?  A poolish is the answer.

Makes two 14in pies (TF .08)

Poolish recipe
260g room temp water
260g GM Better for bread flour
1/2 tsp IDY

Mix together, cover and let sit for 9hrs at room temp.

Final Dough Recipe (Add poolish to below ingredients)
162g flour
7g Sea Salt
4g Sugar
15g olive oil
1/4 tsp IDY

Mix and knead for 5 minutes.  Make into two balls and do a 3hr room temp rise.

This was baked at 550F for 5 minutes.


« Last Edit: November 23, 2013, 10:42:32 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Online Pete-zza

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Re: My 12hr dough - this is the one
« Reply #1 on: November 24, 2013, 09:39:01 AM »
Nate,

Very nice job. Reminds me of the JerryMac pizzas.

You are getting too good. When do you plan to get your own place?

Peter

Online TXCraig1

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Re: My 12hr dough - this is the one
« Reply #2 on: November 24, 2013, 09:42:38 AM »
Very nice. One of my favorite combinations too.
Pizza is not bread.

Offline pythonic

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Re: My 12hr dough - this is the one
« Reply #3 on: November 25, 2013, 06:41:00 PM »
Nate,

Very nice job. Reminds me of the JerryMac pizzas.

You are getting too good. When do you plan to get your own place?

Peter

Thanks Peter.  Been making pizza at least twice per week for 2yrs now.  I may test the farmers markets next year for some feedback.  Cooking is one of my passions and would live to open a place one day.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: My 12hr dough - this is the one
« Reply #4 on: November 25, 2013, 06:41:26 PM »
Very nice. One of my favorite combinations too.

Canadian bacon goes really well with this too.
If you can dodge a wrench you can dodge a ball.

Online TXCraig1

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Re: My 12hr dough - this is the one
« Reply #5 on: November 25, 2013, 06:44:16 PM »
Canadian bacon goes really well with this too.

I've never had a pizza with Canadian bacon that I liked. For that matter, I can't think of anything I like with Canadian bacon except eggs benedict.  :-\
Pizza is not bread.

Offline pythonic

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Re: My 12hr dough - this is the one
« Reply #6 on: November 25, 2013, 06:48:25 PM »
I've never had a pizza with Canadian bacon that I liked. For that matter, I can't think of anything I like with Canadian bacon except eggs benedict.  :-\

For me the key is cutting it into thick strips.  The slices have no flavor.
If you can dodge a wrench you can dodge a ball.

Online TXCraig1

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Re: My 12hr dough - this is the one
« Reply #7 on: November 25, 2013, 06:56:33 PM »
For me the key is cutting it into thick strips.  The slices have no flavor.

Good point.
Pizza is not bread.

Offline misterschu

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Re: My 12hr dough - this is the one
« Reply #8 on: November 26, 2013, 09:24:32 AM »
This was baked at 550F for 5 minutes.

What do you bake on? Stone or Steel?

Offline pythonic

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Re: My 12hr dough - this is the one
« Reply #9 on: November 27, 2013, 02:11:57 PM »
What do you bake on? Stone or Steel?

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


Offline JHutchins

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Re: My 12hr dough - this is the one
« Reply #10 on: November 28, 2013, 12:05:07 PM »
Great looking pizza. I think I might try your formula. This will be my first attempt with a preferment. I wanted to see how these ingredient percentages compare to formulas that I've used, so I put your numbers into the Preferment Pizza Dough Calculator (http://www.pizzamaking.com/preferment_calculator.html) and this is what I got. I think the only difference is that you put some of the yeast (1/2 tsp) in your preferment and the remainder (1/4 tsp) in the final dough.

Preferment:
Flour:    260.05 g | 9.17 oz | 0.57 lbs
Water:    260.05 g | 9.17 oz | 0.57 lbs
Total:    520.11 g | 18.35 oz | 1.15 lbs

Final Dough:
Flour:    162.11 g | 5.72 oz | 0.36 lbs
Water:    0 g | 0 oz | 0 lbs
Salt:    7 g | 0.25 oz | 0.02 lbs | 1.25 tsp | 0.42 tbsp
IDY:    2.26 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
Preferment:    520.11 g | 18.35 oz | 1.15 lbs
Oil:    15 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
Sugar:    4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total:    710.48 g | 25.06 oz | 1.57 lbs  | TF = 0.0814

Total Formula:
Flour (100%):    422.16 g  |  14.89 oz | 0.93 lbs
Water (61.6%):    260.05 g  |  9.17 oz | 0.57 lbs
Salt (1.658%):    7 g | 0.25 oz | 0.02 lbs | 1.25 tsp | 0.42 tbsp
IDY (.535%):    2.26 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
Oil (3.554%):    15 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
Sugar (.948%):    4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total (168.295%):   710.48 g | 25.06 oz | 1.57 lbs | TF = 0.0814
Single Ball:   355.24 g | 12.53 oz | 0.78 lbs

What type of pizza stone are you using? How thick?

Offline pythonic

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Re: My 12hr dough - this is the one
« Reply #11 on: November 28, 2013, 05:48:01 PM »
Great looking pizza. I think I might try your formula. This will be my first attempt with a preferment. I wanted to see how these ingredient percentages compare to formulas that I've used, so I put your numbers into the Preferment Pizza Dough Calculator (http://www.pizzamaking.com/preferment_calculator.html) and this is what I got. I think the only difference is that you put some of the yeast (1/2 tsp) in your preferment and the remainder (1/4 tsp) in the final dough.

Preferment:
Flour:    260.05 g | 9.17 oz | 0.57 lbs
Water:    260.05 g | 9.17 oz | 0.57 lbs
Total:    520.11 g | 18.35 oz | 1.15 lbs

Final Dough:
Flour:    162.11 g | 5.72 oz | 0.36 lbs
Water:    0 g | 0 oz | 0 lbs
Salt:    7 g | 0.25 oz | 0.02 lbs | 1.25 tsp | 0.42 tbsp
IDY:    2.26 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
Preferment:    520.11 g | 18.35 oz | 1.15 lbs
Oil:    15 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
Sugar:    4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total:    710.48 g | 25.06 oz | 1.57 lbs  | TF = 0.0814

Total Formula:
Flour (100%):    422.16 g  |  14.89 oz | 0.93 lbs
Water (61.6%):    260.05 g  |  9.17 oz | 0.57 lbs
Salt (1.658%):    7 g | 0.25 oz | 0.02 lbs | 1.25 tsp | 0.42 tbsp
IDY (.535%):    2.26 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
Oil (3.554%):    15 g | 0.53 oz | 0.03 lbs | 3.33 tsp | 1.11 tbsp
Sugar (.948%):    4 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
Total (168.295%):   710.48 g | 25.06 oz | 1.57 lbs | TF = 0.0814
Single Ball:   355.24 g | 12.53 oz | 0.78 lbs

What type of pizza stone are you using? How thick?


I'm using an old pampered chef stone.  1/2 inch thick.

Good luck, take photos.

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


 

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