Author Topic: TXCraig's Room Temp NY Dough  (Read 1983 times)

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Online jsaras

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TXCraig's Room Temp NY Dough
« on: January 10, 2014, 11:48:26 PM »
I made a variation of Craig's room temperature fermented NY pizza dough.

Pendleton Power Flour - 100%
Water - 64%
IDY - 0.03%
Salt - 2.5%
Oil - 1%

I dissolved the IDY in a bit of 100 degree water - taken from the formula water.  The flour, yeast and water (70 degrees) were mixed in a food processor for about 30 seconds.  I then added the oil and salt and pulsed for another 15 seconds or so.  The dough temp was about 75 degrees.

I kneaded it by hand for about 30 seconds and then I let it sit for about 10 minutes.   After that, I gave it a single stretch-and-fold.  I then placed in an oiled bowl for 24 hours at room temp (70 degrees). 

I had a slight mishap removing the dough from the bowl (it partially folded over itself), so I wasn't able to stretch it as round as I usually do.  I think that the oblong shape gave it a rustic, artisanal quality.  Topped with that tasty NY pizzeria cheese that no one can get, sauce, calabrese salami, sweet Italian sausage and peppadew peppers.   The pizza was baked in my Blackstone at 650-ish for 5 minutes.  The pizza was dusted with black pepper, oregano and Aleppo pepper after the bake and the rim was brushed with olive oil.

I was surprised at the amount of oven spring given the minuscule amount of yeast.  The crumb is the among the best I've ever made. 

Thanks Craig!
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Offline TXCraig1

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Re: TXCraig's Room Temp NY Dough
« Reply #1 on: January 11, 2014, 12:35:50 AM »
Thanks Craig!

You're welcome. Beautiful pie!
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Offline tinroofrusted

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Re: TXCraig's Room Temp NY Dough
« Reply #2 on: January 11, 2014, 01:12:10 AM »
I made a variation of Craig's room temperature fermented NY pizza dough.
I was surprised at the amount of oven spring given the minuscule amount of yeast.  The crumb is the among the best I've ever made. 

Thanks Craig!

JSaras, that looks like just about perfect pizza. I think I might give it a try. 

Thanks for posting! 

Offline thezaman

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Re: TXCraig's Room Temp NY Dough
« Reply #3 on: January 11, 2014, 12:36:28 PM »
 I'm also going to give it a try. what did you use for your sauce?

Offline chickenparm

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Re: TXCraig's Room Temp NY Dough
« Reply #4 on: January 11, 2014, 12:38:55 PM »
 :drool:

Awesome pie! I like the formula too,looks perfect for that rise time.

 8)
-Bill

Offline JulianN

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Re: TXCraig's Room Temp NY Dough
« Reply #5 on: January 11, 2014, 01:37:20 PM »
I am unable to find the original recipe; can someone post a link?

Thanks,
Julian

Online jsaras

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Re: TXCraig's Room Temp NY Dough
« Reply #6 on: January 11, 2014, 03:08:19 PM »
Craig's original posting was in someone else's thread that was called "What pizza shall I make today?", or something similar.  Here's is what I put into my personal collection of formulations:

100% KABF
64% cold water
2.5% salt
0.04% ADY  or  0.03%IDY   (given the small quantity, I would dissolve either is a bit of tepid water - taken from the formula water and warmed to around 100F)

Mix until generally smooth and homogeneous - 3 or 4 minutes in a mixer.  It wonít get completely smooth and silky yet. It will still have a bit of a rough look when you stop the mixer. Itís going to feel somewhat tacky and rather soft.

Dump it onto a counter, give it 15 or so kneads until it is fairly stiff, cover with plastic or a bowl, and let it rest for 7-10 minutes. It will have relaxed noticeably.

Stretch and fold it 4 or 5 times. It will get stiff again and get some tears on the surface. Cover and let it rest again for another 7-10 minutes. Remember to try to capture air in the dough as you do your stretch and folds. Give it a few more stretch and folds. If it is now silky smooth, youíre done. If not, give it one more rest and a few more stretch-and-folds, and you should be good to go.

Bulk ferment for 2 hours then divide and form into balls. Let rise for 22 hours or so. Keep an eye on it for the last 8 hours or so. You can speed things up by putting them into a warm (115F-120F or so) oven or slow things down by putting them into the fridge for 20-30 minutes.
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Offline JulianN

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Re: TXCraig's Room Temp NY Dough
« Reply #7 on: January 11, 2014, 05:54:06 PM »
Thanks for the recipe!

Julian
« Last Edit: January 11, 2014, 09:38:21 PM by JulianN »

Offline JulianN

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Re: TXCraig's Room Temp NY Dough
« Reply #8 on: January 14, 2014, 12:49:41 PM »
I have a question for any with the answer: Why use such a small amount of yeast? I don't have the proper tools for measuring such small quantities, which makes this recipe undesirable to me.

Thanks,
Julian 

Offline Jet_deck

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Re: TXCraig's Room Temp NY Dough
« Reply #9 on: January 14, 2014, 02:58:53 PM »
...... I don't have the proper tools for measuring such small quantities, which makes this recipe undesirable to me.

Thanks,
Julian

Start reading at reply #194, in case my link doesnt point directly to it.


http://www.pizzamaking.com/forum/index.php/topic,11994.msg281180.html#msg281180
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Offline JulianN

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Re: TXCraig's Room Temp NY Dough
« Reply #10 on: January 14, 2014, 03:25:30 PM »
Thank you very much for the link!

Am I understanding correctly that the idea is to dissolve a larger quantity of yeast in a proportionate amount of water then use a certain amount of the mixture to raise the weight? Also do you know of a good place to read about why we hydrate ADY and not IDY?

Thanks,
Julian

Offline Jet_deck

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Re: TXCraig's Room Temp NY Dough
« Reply #11 on: January 14, 2014, 04:30:27 PM »
....Am I understanding correctly that the idea is to dissolve a larger quantity of yeast in a proportionate amount of water then use a certain amount of the mixture to raise the weight?.... Thanks,
Julian

Your most welcome.

Probably, but I will say it differently. You add a known weight of yeast (1g) to 99g water. The total weight of the water and yeast is 100g. The mixture is .01 grams yeast per 1 gram water. Don't forget to subtract the amount of the water in the yeast mixture from the total amount of just plain water needed. Just another trick Craig taught me.

Use the search function here and type 'ady vs idy' that should get you close.

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Offline JulianN

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Re: TXCraig's Room Temp NY Dough
« Reply #12 on: January 14, 2014, 04:38:45 PM »
Thank you for the help. Does it also work if you use 2g of yeast to 98g of water; two grams is the smallest amount I can measure.

Julian

Online jsaras

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Re: TXCraig's Room Temp NY Dough
« Reply #13 on: January 14, 2014, 04:43:05 PM »
I use a set of spice measuring spoons purchased from Williams Sonoma.  The spoon sizes are:

Tad = .2 tsp

Dash = 0.15 tsp

Pinch = 0.10 tsp

Smidgen = 0.050 tsp

I've double-checked the weight of the yeast with a friend's scale that can measure to the 1/10th of a gram and the spoons were remarkably accurate.
Things have never been more like today than they are right now.

Offline Chicago Bob

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Re: TXCraig's Room Temp NY Dough
« Reply #14 on: January 14, 2014, 06:15:07 PM »
I use a set of spice measuring spoons purchased from Williams Sonoma.  The spoon sizes are:

Tad = .2 tsp

Dash = 0.15 tsp

Pinch = 0.10 tsp

Smidgen = 0.050 tsp

I've double-checked the weight of the yeast with a friend's scale that can measure to the 1/10th of a gram and the spoons were remarkably accurate.
I just got that set....what are the corresponding gram weights for yeast jsaras?

Bob
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Online jsaras

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Re: TXCraig's Room Temp NY Dough
« Reply #15 on: January 14, 2014, 08:31:10 PM »
I don't remember the corresponding gram weights.  I recall that when I compared the fractional teaspoons listed from the dough calculator and the corresponding weight, they matched.
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Offline kerrymarcy

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Re: TXCraig's Room Temp NY Dough
« Reply #16 on: January 15, 2014, 04:19:06 PM »
I use a set of spice measuring spoons purchased from Williams Sonoma.  The spoon sizes are:

Tad = .2 tsp

Dash = 0.15 tsp

Pinch = 0.10 tsp

Smidgen = 0.050 tsp

I've double-checked the weight of the yeast with a friend's scale that can measure to the 1/10th of a gram and the spoons were remarkably accurate.

Have to get me a set of these also!  These names sound like a casting from a Disney Superhero cartoon!! ;D

Kerry


Offline Dorkmeat

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Re: TXCraig's Room Temp NY Dough
« Reply #17 on: January 15, 2014, 04:38:26 PM »
I just got that set....what are the corresponding gram weights for yeast jsaras?

Bob


Bob, is this what your looking for?
http://www.theartisan.net/convert_yeast_two.htm

Offline Chicago Bob

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Re: TXCraig's Room Temp NY Dough
« Reply #18 on: January 15, 2014, 04:49:17 PM »
Bob, is this what your looking for?
http://www.theartisan.net/convert_yeast_two.htm
Yeah, sorta...thank you Dorkmeat.  :chef:

This is what I was referring to actually.

Tad = .2 tsp  = ? gram

Dash = 0.15 tsp =? gram

Pinch = 0.10 tsp = ? gram

Smidgen = 0.050 tsp = ? gram
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Offline Musky

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Re: TXCraig's Room Temp NY Dough
« Reply #19 on: January 15, 2014, 05:19:24 PM »
That chart says 1 tsp of IDY weighs 2.7 grams.  From there it should just be some multiplication, right?

Kevin


 

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