Author Topic: First attempt  (Read 610 times)

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Offline Divani

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First attempt
« on: January 25, 2014, 07:27:02 AM »
Hi,

This is my first post here so for starters I would like to thank you all for your generosity in sharing so freely your knowledge .  I have been following the forum for some time and it is truly amazing and comforting to know that people are still willing to divide with others all this massive amount of information.  I really respect you very much for that.

As for the pizza, this was my first shot at al taglio and still have much to learn, but well, that is why we are here...

Flour (50% Caputo Red and 50% Semola De Cecco) - 400 gr.
Water (80%) - 320 gr.
EVOO (2%) - 8 gr.
Salt (2%) - 8 gr.
ADY (1%) - 4 gr.

Hand kneaded, 6 Stretch and folds every 15 minutes.  Cold fermented for 24 hours and baked in a 30 x 50 cm pan.

Things I would improve:

More gluten development
More total dough for pan size
Much less yeast
Dough handling



 


Offline dellavecchia

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Re: First attempt
« Reply #1 on: January 25, 2014, 09:37:05 AM »
I think you did an amazing job, irregardless if this was your first attempt or not. The crumb looks spot on. If you want more height, you can up the dough ball size. I think you got great gluten development, but if you want to do more just stretch and fold every half hour instead of 15 minutes. If you are in a particularly humid region, you might also drop down the yeast to .7% if you extend the room temp bulk.

John

Offline Divani

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Re: First attempt
« Reply #2 on: January 25, 2014, 02:13:07 PM »
John,

Thanks a lot for your words and your tips.

Those shots were taken from the highest part of the pizza, in most areas it was really thin and as a consequence rather tough.

I will keep on practicing and trying new methods to see what works best for me.

Next I will try this one:

<a href="http://www.youtube.com/watch?v=iTNF0U12CMU" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=iTNF0U12CMU</a>


« Last Edit: January 25, 2014, 02:15:07 PM by Divani »

Offline Divani

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Re: First attempt
« Reply #3 on: January 26, 2014, 08:18:44 AM »
Much better results using the method in the video above:


Offline Gags

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Re: First attempt
« Reply #4 on: January 28, 2014, 11:53:18 AM »
Nice job!  They look great!!
"I'd trade it all for just a little bit more"

Offline Divani

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Re: First attempt
« Reply #5 on: January 28, 2014, 12:10:44 PM »
Thanks, Gags!

Offline parallei

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Re: First attempt
« Reply #6 on: January 28, 2014, 05:03:10 PM »
Those look wonderful Divani.

Is that pancetta on 1/2 of the send pizza?

Offline Divani

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Re: First attempt
« Reply #7 on: January 29, 2014, 09:00:22 AM »
Thanks parallei.

Yes, that is pancetta arrotolata.  I tried to make something like a matriciana pizza and it turned out pretty decent.  In the first attempt I put the pancetta in the beginning of the bake and it cooked too much.  In the second one I baked the crust with the tomato sauce and addded the pancetta and the mozzarella later.  I preferred this second method much more.

Offline JD

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Re: First attempt
« Reply #8 on: January 29, 2014, 10:07:59 AM »
I think the hole structure looks great on your second attempt. I prefer a taller sicilian than al taglio. Can you tell me what type of pan you used, if it's seasoned, and what type of oil you used in the pan (if you did)?

Josh

Offline Divani

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Re: First attempt
« Reply #9 on: January 29, 2014, 11:24:57 AM »
Thanks Josh,

It is an unseasoned alluminum pan, 30x50 cm.  You can see it partially in the last picture.  I used olive oil in the pan.


 

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