Author Topic: 90% hydration no-knead pan pizza?  (Read 172 times)

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Offline sallam

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90% hydration no-knead pan pizza?
« on: May 20, 2015, 01:58:13 PM »
Greetings

I intend to try a 90% hydration no-knead pan pizza tomorrow, and was wondering if anyone has an experience in that regard?
The recipe I'm planning to do is:

100% AP flour
90% water
20% sourdough starter
2% salt

To be RTBF, bulk fermented in room temperature until doubled, then poured in oiled pans where it final-proofs for 30 minutes (I want to avoid too much bread-like oven rise), par-baked until set, then dressed and baked.

Any tips before I proceed?
« Last Edit: May 20, 2015, 02:15:57 PM by sallam »
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Offline misterschu

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Re: 90% hydration no-knead pan pizza?
« Reply #1 on: May 20, 2015, 02:34:52 PM »
Sounds like it should be fine. I don't think I've ever done 90% but my foccaccia/pan pizzas I usually go to 80% and don't need a pre-bake.

Use wet hands to handle it.

Offline sallam

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Re: 90% hydration no-knead pan pizza?
« Reply #2 on: Yesterday at 03:27:50 AM »
I'll oil my hands to handle it. I do so with 70% hydration. I guess with 90% it would be much easier to spread in pans.
I'm a home baker.

Offline elpipetuanis

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Re: 90% hydration no-knead pan pizza?
« Reply #3 on: Yesterday at 10:42:56 PM »
Make sure to post pics!
Blackstone Pizza Oven, My Food Blog

Offline Essen1

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Re: 90% hydration no-knead pan pizza?
« Reply #4 on: Today at 12:03:39 AM »
Greetings

I intend to try a 90% hydration no-knead pan pizza tomorrow, and was wondering if anyone has an experience in that regard?
The recipe I'm planning to do is:

100% AP flour
90% water
20% sourdough starter
2% salt

To be RTBF, bulk fermented in room temperature until doubled, then poured in oiled pans where it final-proofs for 30 minutes (I want to avoid too much bread-like oven rise), par-baked until set, then dressed and baked.

Any tips before I proceed?

Which flour are you using and what is its absorption rate?

This formula sounds more like a pancake batter than a pizza pan dough. What temp are you planning to bake this on?
« Last Edit: Today at 12:05:14 AM by Essen1 »
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline sallam

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Re: 90% hydration no-knead pan pizza?
« Reply #5 on: Today at 03:51:41 AM »
AP flour, supermarket everyday flour.
Yes, its more like a batter, but the advantage is no kneading, shaping or opening. It spreads itself in the pan, with little help of a selicon spatula. 15 minutes in 220c oven, top rack, and it was set easily into a workable pie.
« Last Edit: Today at 03:57:10 AM by sallam »
I'm a home baker.


 

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