Author Topic: Made some pizza last night (Read 8292 times)

turbosundance · « **on:** March 24, 2007, 12:40:14 PM »

I made a couple pizzas last night using my usual method of high hydration, all purpose flour, VWG and my modified bread maker

Flour 100% - All Purpose, 2 heaping tablespoons of VWG included in weight of flour. (I use one heaping tablespoon of VWG per 14" pizza)
Water 70%
Oil 2% - half canola, half extra virgin olive
salt 1.75% - Kosher
IDY 1%
Raw Sugar 2%

543G of dough per 14" pizza - .11 TF

This dough rose for 48 hours is the fridge in my basement that is rarely opened.
It was cooked on a 15" pizza stone in my gas oven set at 550. The pizza was very light and very good I thought

briterian · « **Reply #1 on:** March 24, 2007, 02:13:34 PM »

wow 70% hydration - and not high gluten flour. Is it hard to handle. What is your mixing technique to develop the gluten?

turbosundance · « **Reply #2 on:** March 24, 2007, 03:34:51 PM »

I mix it in a breadmaker that has the heating element removed. I combine the everything except the flour, yest and oil. I mix 3/4 of the flour/VWG mix in then let it stand for 20 minutes. I then mix in the yeast, the rest of the flour VWG mixture and finally the oil. Total knead time is 5 minutes at the most. I use the coldest water out of my tap and rise in the fridge a minimum of 24 hours. The dough is very sticky out of the mixer but if you oil your hands before touching it it can easily be shaped into a nice ball. When I pull it from the fridge I put a light coating of flour on it and I can easily work with it. It is very extensible but it will not rip. It'll stretch to the floor if I let it I'm sure. I use the same method for 65% hydration but the pizza crust always seems too dry after I cook it.

nepa-pizza-snob · « **Reply #3 on:** March 24, 2007, 10:00:41 PM »

65% too dry??? please help me understan your methods - when i cook a 60% hyd pizza made with high gluten flour in a breadmaker baked @ 550 it undercoos the dough

If I use a 65% dough #1 I cant handle it #2 my oven obliterates the cheese and toppings before the
crust is anywhere near light brown. I use a lean dough no sugar. How are you getting such a nice result with AP flour none the less

turbosundance · « **Reply #4 on:** March 25, 2007, 10:20:32 AM »

I dont understand it myself. I weigh everything on a digital scale that I bought at Walmart. I weigh everything to the gram. I use AP flour (usually Robin hood but I used red rose or something this time) I definately think the VWG is the key to the good results with AP. I use Bob's redmill VWG I believe.

Pete-zza · « **Reply #5 on:** March 25, 2007, 12:28:19 PM »

turbosundance,

I hate to tinker with success, but if you haven't already done so, you might want to check out member November's "Mixed Mass Percentage Calculator" at http://tools.foodsim.com/. The calculator is the one on the right hand side of the page. With that tool, you can determine how much vital wheat gluten to add to your basic all-purpose flour to achieve a targeted protein content. For example, if you are using an all-purpose flour, you might select the Generic All-Purpose flour as substance A in the top pull-down menu. For substance B, you would select the Bob's Red Mill Vital Wheat Gluten from the lower pull-down menu. For the "Mass" block you would enter the weight of the flour in your dough formula. In the % block, you would enter the targeted final protein content. For example, if you want to simulate bread flour, you could use something like 12.7%. The tool will tell you how much of your all-purpose flour (Mass A) and vital wheat gluten (Mass B) to use to get the targeted 12.7% protein level.

Peter

MTPIZZA · « **Reply #6 on:** March 25, 2007, 12:37:29 PM »

Excuse my ignorance but can someone tell me what VWG stands for

I just can't seem to figure that one out!... thanks I'm sure I'll get a big laugh after it is revealed...GREAT PICS!...

Pete-zza · « **Reply #7 on:** March 25, 2007, 12:47:06 PM »

MTPIZZA,

It's vital wheat gluten. For a definition, see the Pizza Glossary at http://www.pizzamaking.com/pizza_glossary.html#V. The tool I mentioned in my last post will provide much more accurate numbers than the ones mentioned in the glossary, which came from VWG label information or similar sources.

Peter

MTPIZZA · « **Reply #8 on:** March 25, 2007, 01:11:44 PM »

Thanks Peter... I am chuckling to myself..how could I not know..

ehlaban · « **Reply #9 on:** March 25, 2007, 02:20:47 PM »

Small question,

Looks very good!!

How long do you preheat the oven and what brand/kind
of pizza stone do you use?

MTPIZZA · « **Reply #10 on:** March 25, 2007, 03:01:43 PM »

It looks like from the bottom crust picture that you put the pizza right on the oven racks after it cooked a while on your stone is this correct? I can see rack marks on the crust.... This must have been a great tasting pie!!

Pete-zza · « **Reply #11 on:** March 25, 2007, 08:30:07 PM »

turbosundance,

I was studying your dough formulation a bit more closely and maybe you can help clarify a couple of things. First, you indicated that you are using a dough weight of 543 grams (19.15 ounces) for a 14" pizza. In that case, the thickness factor would not be 0.11, but rather 0.1244. Can you explain the difference? Second, since you weighed all of the ingredients, can you indicate how much flour and how much vital wheat gluten were used?

Thanks.

Peter

turbosundance · « **Reply #12 on:** March 25, 2007, 09:03:52 PM »

The weight I used for my dough ball was from a recipe I created using the lehmann calculator at: http://www.pizzamaking.com/dough_calculator.html.

I made a mistake when I said the dough ball weight was 543g. What I meant to say was 480g. I was mistakingly saying the weight of the flour.

The recipe I used was:

Flour (100%): 543.2 g | 19.16 oz | 1.2 lbs
Water (70%): 380.24 g | 13.41 oz | 0.84 lbs
Oil (2%): 10.86 g | 0.38 oz | 0.02 lbs | 2.33 tsp | 0.78 tbsp
Salt (1.75%): 9.51 g | 0.34 oz | 0.02 lbs | 1.98 tsp | 0.66 tbsp
IDY (1%): 5.43 g | 0.19 oz | 0.01 lbs | 1.8 tsp | 0.6 tbsp
Sugar (2%): 10.86 g | 0.38 oz | 0.02 lbs | 2.73 tsp | 0.91 tbsp
Total (176.75%): 960.11 g | 33.87 oz | 2.12 lbs | TF = 0.11
Single Ball: 480.06 g | 16.93 oz | 1.06 lbs

I include the VWG in the weight of the flour. When I weight out the flour for this recipe I first add two heaping tablespoons (30-35g) of VWG to the bowl on the scale then I add the rest of the flour up to the desired amount. In case people are wondering I DO NOT add the VWG over and above the 543g of AP flour. The VWG is included in the flour weight.

I mix the dough as described in a previous post and refrigerate for at least 24 hours in a sealed plastic container. I use about a couple teaspoons of oil in the container with the dough. The day I will be making the pizzas I remove the dough from the fridge 1-2 hours before I will be making the pizza. I preheat the oven at 550 at least 1 hour before the pizza will be cooked. I lightly flour the dough balls and set them on the counter top. I cover them with plastic wrap to prevent them from drying out. When it is time to make the pizzas I cut a piece of parchment paper out that is the shape of the pizza stone for each pizza I will be making. The pizza dough is stretched and shaped on the parchment paper, sauced, cheesed and put in the oven ASAP. The stone is positioned on the lowest rack of the oven. The stone itself is just a cheap 15" stone. It is only about 5/8" thick. As soon as the dough begins to cook enough that the parchment doesn't stick to it anymore I pull the parchment out from under the pizza and cook the rest of the time right on the stone. I have never timed how long it takes to cook a pizza but it might somewhere in the range of 6-8 minutes. The only ingredient I do not weigh is the VWG. I should weigh it in the future. I do use a generous amount of it. When the pizza is cooked to my liking it is removed from the stone and set on a wire rack on the counter to cook then it is sliced on a cutting board as seen in the photos.

November · « **Reply #13 on:** March 25, 2007, 09:18:02 PM »

So about 13.15861% protein based on 12g per heaping tablespoon.

turbosundance · « **Reply #14 on:** March 25, 2007, 09:19:58 PM »

I thinking I remember it being twenty something grams of VWG for the recipe above.

November · « **Reply #15 on:** March 25, 2007, 09:24:47 PM »

Well, 24g is twenty something.

turbosundance · « **Reply #16 on:** March 25, 2007, 09:33:14 PM »

I went and actually weighed my "two heaping tablespoons" and I got between 30-35 g each time

November · « **Reply #17 on:** March 25, 2007, 09:36:25 PM »

Quote from: turbosundance on March 25, 2007, 09:33:14 PM

I went and actually weighed my "two heaping tablespoons" and I got between 30-35 g each time

What the?! What brand of VWG are you using and what's the humidity like in your place of residence? For Bob's Red Mill VWG Flour 30g would be 1/4 cup.

- red.november

turbosundance · « **Reply #18 on:** March 25, 2007, 09:39:06 PM »

It's Bob's Red Mill. I keep it in a Ziplock bag in the fridge. Humidity is normal in the house. I don't know about the fridge though

SemperFi · « **Reply #19 on:** March 25, 2007, 09:42:51 PM »

Quote from: MTPIZZA on March 25, 2007, 03:01:43 PM

It looks like from the bottom crust picture that you put the pizza right on the oven racks after it cooked a while on your stone is this correct? I can see rack marks on the crust.... This must have been a great tasting pie!!

I just went back to the pics and noticed that it has marks like you said. But he did say that it is finished on the stone, only cooled on a rack. I don't think that cooling would give you that type of indentation that resembles cooking on a rack. At first I though he was using tiles, and those marks were from where the tiles met, hence no direct contact with a cooking surface. Puzzling. And November, maybe he forgot to add a "H" to his VWG, so it stands for "Very Heavy Wheat Gluten"