Author Topic: Wood's Pizza R&D  (Read 266 times)

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Offline woodmakesitgood

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Wood's Pizza R&D
« on: June 13, 2015, 08:09:02 PM »
I like to conduct experiments on what type of pizza I like best.  ;)
First up:
After reading Norma's thread on Lehmann pre-ferments, and Craig's Mozza thread, I wanted to try my first poolish based pizza.
I'll make a couple pies for the NBA finals viewing tomorrow, and cook these in a home oven instead of the Blackstone.

The poolish was at RT for about 15 hours, and I made the dough today with my KA mixer and some stretch and folds.
This dough has a slightly different combo of diastatic malt and spelt flour.
It was very sticky at first, but smoothed out pretty well after s&f #4.
The dough looks "spelty".

             Flour      Water
poolish   150 g     150 g
remain   282 g     170 g
total       450 g     320 g
hydration  71%   
4% spelt  18 g   
1% sugar 5 g   
1% malt   5 g   
2% salt    9 g
0.17% idy  0.77 g   
      
      
      



« Last Edit: June 15, 2015, 01:43:24 PM by woodmakesitgood »
Charles


Offline woodmakesitgood

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Re: Wood's Pizza R&D
« Reply #1 on: June 14, 2015, 11:42:18 PM »
The pies came out pretty nice...I really like this dough/crust.
For a home oven, I don't know why I wouldn't make this all the time. A great flavor in two days.
The oven spring was great, puffy rim, slight crispy eggshell effect.
There was a slight nuttiness, more complex than my regular CF doughs.

Cooking in a different oven was interesting, the first pie was at around 550.
The ricotta pie was probably lower since the temp was getting too hot so we lowered the temp, maybe too much. Better browning and rim at the hotter temps.

The toppings could use some work...we just kind of winged it today.
Probably too many toppings on the ricotta pie for the size, but not everyone wanted the minimalist approach.  ;D
Props to the researchers of this recipe who did all the leg work.
My pics need some work.  8)
« Last Edit: June 15, 2015, 09:22:49 PM by woodmakesitgood »
Charles

Offline Jackitup

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Re: Wood's Pizza R&D
« Reply #2 on: June 15, 2015, 02:57:21 AM »
Nice job Charles, I also like the spelt in the dough. Haven't made a pie in a few weeks but my next one is going to be a Chau/Craig fusion using the spelt and egg whites and BFC, on paper it should be a fine pie

 jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline woodmakesitgood

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Re: Wood's Pizza R&D
« Reply #3 on: June 15, 2015, 01:36:31 PM »
Nice job Charles, I also like the spelt in the dough. Haven't made a pie in a few weeks but my next one is going to be a Chau/Craig fusion using the spelt and egg whites and BFC, on paper it should be a fine pie

 jon

Thanks Jon, the egg whites sound like an interesting addition to the mix...you'll nail it I'm sure.
what is BFC ?
Charles