Author Topic: now i know what it`s all about  (Read 3041 times)

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Offline LARRY

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now i know what it`s all about
« on: April 09, 2007, 11:29:13 PM »
 i know i have nothing new to teach anyone here, but i just have to blow my own horn. finally, after many, many years of trying i am thrilled with my crust. and i owe it all to this forum! esp. canadadave, pete-zza and red.november. i used canadadave`s recipe, pete`s bakers percents, so i could use the lehmann calculator to suit my needs, and november`s dark brown sugar. i was starting to think you guys were nuts. i was waiting for red. to say how he walks on the water before he mixes it. no offense november, it`s your genuis that allowed a hacker like myself to achieve success. i was about to give up, you all gave me hope. thank you all!
larry
 will post pics


Offline LARRY

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Re: now i know what it`s all about
« Reply #1 on: April 09, 2007, 11:30:20 PM »
pics
« Last Edit: April 10, 2007, 11:13:28 AM by Pete-zza »

Offline LARRY

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Re: now i know what it`s all about
« Reply #2 on: April 09, 2007, 11:32:01 PM »
picsa

Offline LARRY

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Re: now i know what it`s all about
« Reply #3 on: April 09, 2007, 11:32:58 PM »
pics

Offline LARRY

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Re: now i know what it`s all about
« Reply #4 on: April 09, 2007, 11:33:33 PM »
pics

Offline November

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Re: now i know what it`s all about
« Reply #5 on: April 09, 2007, 11:49:02 PM »
no offense november, it`s your genuis that allowed a hacker like myself to achieve success.

I'll try not to be offended. :)  That's a nice looking pizza.

- red.november

Offline Bryan S

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Re: now i know what it`s all about
« Reply #6 on: April 09, 2007, 11:51:19 PM »

Excellent crumb on that crust. Nice job.  8)
Making great pizza and learning new things everyday.

Online Pete-zza

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Re: now i know what it`s all about
« Reply #7 on: April 10, 2007, 05:36:02 AM »
i was starting to think you guys were nuts.

LARRY,

Thank you for the compliment :-D.

You did a nice job pulling all the pieces together.

Peter

Offline Boy Hits Car

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Re: now i know what it`s all about
« Reply #8 on: April 10, 2007, 10:11:03 AM »
Larry,

Great job.  Could you post your recipe for the dough when you get a chance?  Thanks.

Mike

Offline MWTC

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Re: now i know what it`s all about
« Reply #9 on: April 10, 2007, 11:08:43 AM »
Specifically the hydration level and yeast amount.

MWTC  :chef:


Offline LARRY

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Re: now i know what it`s all about
« Reply #10 on: April 10, 2007, 02:22:43 PM »
i will be delighted to. at work now but later this evening i  will

Offline LARRY

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Re: now i know what it`s all about
« Reply #11 on: April 10, 2007, 09:31:46 PM »
hope you can read

Offline LARRY

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Re: now i know what it`s all about
« Reply #12 on: April 10, 2007, 09:32:52 PM »
2

Offline LARRY

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Re: now i know what it`s all about
« Reply #13 on: April 10, 2007, 09:33:50 PM »
3

Online Pete-zza

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Re: now i know what it`s all about
« Reply #14 on: April 10, 2007, 10:10:51 PM »
LARRY,

From the data you presented, it looks like you used Canadave's baker's percents to make four dough balls each weighing 12 ounces. Can you tell us how big the pizzas were?

Peter

Offline LARRY

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Re: now i know what it`s all about
« Reply #15 on: April 10, 2007, 10:48:30 PM »
thank you for the compliments. i`m getting married in 4 days and yet i am still more excited about my pizza last night!
   i followed canada daves ny recipe, with the exception of using king arthur bread flour. and i sifted the flour. i rounded off to tenths of an ounce due to my scale. i used the lehmann calculator for 4 balls at 12ozs. due to the bread flour was probably why i had to add an extra oz. of flour towards the end of mixing, with a ka mixer. i put the dough balls directly into fridge on a 16" pizza tin on parchment covered with cling wrap.  no noticeable rise day one, day two started to spread out some. day two and a half was when i got to cooking. let warm on counter, still on pan as it was put in fridge, for two hours. started preheating oven. then had to pick up a son. discovered balls touched each other and became siamese twins. making a delicate separation impossible. was forced to re-ball and let them sit for about 15 to 20 min. to hand stretch and spin skins. still quite recalsitrant. put skins on parchment  covered in sprayed cling wrap to proof for about an hour. oven plenty pre heated by now. i did discover my oven never cycles set at 575deg. so what temp it acheived  i don`t know, but seamed to cook same as usuall. except the stale bread taste of my last 400 pizza crusts. used parchment to prep and slide on stone in middle rack for about 3 min. then transfered to upper rack to color top. two peperonis for the kids and one spinach mushroom under the cheese(2 parts string cheese one part muenster) with roasted red pepper strips on top.
   the crust....oh the crust.....the most delicate outer crunchy layer with melt in your mouth pillowy interior with no outsatandin flavor notes eg. sugary, salty, nothing but pure heaven.
  my sauce was also simple but good, 28oz crushed tomatoes, dei frateli, (check spelling) couple cloves garlic, 1&1/4teaspoons paul prudomes herb pizza seasoning one tea. hot paul prudomes. couple spashes of rice wine vinegar and a couple pinches brown sugar.
  i hope i can achieve consistency with this, because i was thrilled!  thanks to all of you!


Offline LARRY

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Re: now i know what it`s all about
« Reply #16 on: April 10, 2007, 10:49:55 PM »
hi pete,
 averaged 11 to 12"

Offline MWTC

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Re: now i know what it`s all about
« Reply #17 on: April 11, 2007, 10:10:27 AM »
Thanks for the info.  :D

Continued Success to you and yours!

MWTC  :chef: