Author Topic: What would be good "emergency" dough recipes to use in my Ferrari oven ?  (Read 216 times)

0 Members and 1 Guest are viewing this topic.

Offline Ton

  • Registered User
  • Posts: 22
  • Location: Netherlands
  • I Love Pizza!
Sometimes I want to make a pizza without having dough made one or more days before. I already saw the huge collection of "Emergency" Dough Recipes in the sticky in this forum, but I find it difficult to judge which one(s) would be the best for use in my Ferrari pizza oven.
Could someone give me advice about it ? I would prefer to use my home-made sourdough starter. Or is it better to use a recipe with IDY or a combination with IDY ?
Thanks in advance
Ton


Offline Jackitup

  • Registered User
  • Posts: 3627
  • Age: 59
  • Location: Hastings, MN
If you haven't, read thru this....A MUST!!! http://www.pizzamaking.com/forum/index.php?topic=26831.msg287969#msg287969 Also have had great results using Steve’s Quick & Easy NY Pie. Not having used your type of oven these are 2 of the things I would recommend looking at

jon
« Last Edit: April 08, 2014, 07:56:30 PM by Jackitup »
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21733
  • Location: Texas
  • Always learning
Ton,

I believe that one of the forum experts on the use of a sourdough starter to make an emergency dough is Chau (Jackie Tran). Examples of his work in this area are at Reply 21 at http://www.pizzamaking.com/forum/index.php?topic=12538.msg121758#msg121758 and at Reply 52 at http://www.pizzamaking.com/forum/index.php?topic=11015.msg99833#msg99833. Chau also talks about the use of a large amount of sourdough starter for an emergency dough at Reply 7 at http://www.pizzamaking.com/forum/index.php?topic=12872.msg124915;topicseen#msg124915. At the time of his posts, Chau used a wood-fired oven.

If you are willing to forgo the use of your sourdough starter, you might consider John DellaVecchia's emergency Neapolitan pizza as baked in his wood-fired oven, at http://www.pizzamaking.com/forum/index.php/topic,12545.msg119839.html#msg119839.

Peter

Offline Ton

  • Registered User
  • Posts: 22
  • Location: Netherlands
  • I Love Pizza!
If you haven't, read thru this....A MUST!!!
jon

jon, I assume that you meant to refer to a link, but I don't see which one. Apparently something went wrong.

Offline Ton

  • Registered User
  • Posts: 22
  • Location: Netherlands
  • I Love Pizza!
@Pete-zza:
Peter,
does it make much difference which kind of oven is used when choosing a (emergency) dough recipe ?

Offline Jackitup

  • Registered User
  • Posts: 3627
  • Age: 59
  • Location: Hastings, MN
jon, I assume that you meant to refer to a link, but I don't see which one. Apparently something went wrong.

I fixed it :-[
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Ton

  • Registered User
  • Posts: 22
  • Location: Netherlands
  • I Love Pizza!
Thanks.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21733
  • Location: Texas
  • Always learning
@Pete-zza:
Peter,
does it make much difference which kind of oven is used when choosing a (emergency) dough recipe ?
Ton,

I would say yes, because of the different temperatures of different ovens and also because of variations in the dough formulations themselves. For example, if you are using a very high temperature oven, you don't want to choose a dough formulation that calls for a lot of sugar because that can lead to excessive browning or even burning of the bottom crust. In a standard home oven, that would only become a problem at high sugar levels. Also, an oven with a very high operating temperature, such as is available with a wood-fired oven, will allow you to choose an emergency dough formulation that is based on using a 00 flour. That would not work well in a standard home oven operating at much lower temperatures.

Peter