Author Topic: I'm Back, with a new recipe!!!  (Read 1667 times)

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Offline Sour_Jax

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I'm Back, with a new recipe!!!
« on: May 25, 2007, 08:00:13 PM »
 :pizza:
 :-D Well, to say I'm back, for me is big. The last post I made was in 2005! :o

Since then I have learned a tremendous amount ( ::) tremendous for me anyway) about "pizza math" and making (what I've been told is...)  ;D GREAT pizza.

Well here is the recipe.

Crust:
Flour-100%
Water-59%
"Real" (or Kosher) Salt-3%
Yeast-1.75%
Sugar-3.25%
Oil-7%
Oregano-0.5%

Sauce
Salsa-Depends on how much you like
Basil-to taste

Toppings
Colby Jack Cheese
Turkey Pepperoni
Mushrooms
Fresh sliced tomato
The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net


Offline Pete-zza

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Re: I'm Back, with a new recipe!!!
« Reply #1 on: May 25, 2007, 08:32:51 PM »
Hey Sour Jack,

Welcome back.

What dough ball weight are you using and for what size pizza, and what kind of yeast are you using? Also, is the dough being fermented at room temperature or in the refrigerator?

Peter

Offline Sour_Jax

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Re: I'm Back, with a new recipe!!!
« Reply #2 on: May 25, 2007, 08:40:44 PM »
Ah, Pete-zza  ;D the guy I have to thank for showing me quite a bit in the first place.

Weight-763g (26.9255 oz)
Yeast-(Oops,  forgot :-[) ADY
Temp-The dough is fermented in the Fridge overnight.

I'll post the entire process I use from start to finish a little later.

The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net

Offline Sour_Jax

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Re: I'm Back, with a new recipe!!!
« Reply #3 on: May 25, 2007, 09:08:38 PM »
My Basic process:
Step 1:
Add Water, Sugar, Salt, Oregano and 1/4 flour. Blend until smooth.

Step 2:
Add 1/4 flour and yeast. Blend until smooth. Let set for 20 minutes.

Step 3:
Gradually add the rest of the four, mix until "well mixed". Last add oil.
Let set for 15 minutes. Knead well.

Step 4:
Form "ball", ferment fridge overnight.
The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net

Offline PizzaPolice

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Re: I'm Back, with a new recipe!!!
« Reply #4 on: May 25, 2007, 09:57:18 PM »
Welcome back, Dude!

I'm to the point where I can taste the dish as the recipe is read.  But hey, C'mon"!!!.... a picture would be nice.

So...  what else did you learn and where have you been?

Offline Sour_Jax

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Re: I'm Back, with a new recipe!!!
« Reply #5 on: May 25, 2007, 11:17:05 PM »
I'll try to get pictures next time I make pizza.

I've learned that unless you know how to use a pizza screen, don't use one,  ;D.
And if you make pizza that people tell you is good and they continue talking about and telling others, they are probably telling the truth  :chef:.
And more...(Not much more, but for me I didn't know anything about making pizza thanks to Pete-zza and the other on this forum I got off to a great start and have improved ever since.)

Where have I been? It seems like I've been around the world and back. I've changed jobs, cars and houses (more than twice each). I've picked up the habit of playing backgammon, chess and animating cartoons (if you'd like I'll post a link to my current project).
The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net

Offline Pete-zza

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Re: I'm Back, with a new recipe!!!
« Reply #6 on: May 26, 2007, 09:04:17 AM »
Sour Jack,

Are you using the entire 763-gram dough ball for one pizza and, if so, what size is the pizza? Also, using 1.75% ADY, which is considered very high for a cold fermented dough (I estimate you are using around 2 teaspoons), I would think that your dough rises pretty fast, even in the refrigerator and even with the high levels of salt you are using. I would also expect that your pizza crust has a "yeasty" flavor (but possibly masqueraded somewhat by the oregano in the crust). Are these observations valid?

Since you mentioned using a screen, I assume that you are baking your pizzas on a screen. What oven temperature and bake time are you using, and what oven rack position? Thanks.

Peter

Offline Sour_Jax

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Re: I'm Back, with a new recipe!!!
« Reply #7 on: May 26, 2007, 02:38:37 PM »
763g is one dough ball (Thickness Factor is 0.175 for a 14" pizza)

I actually always make a double batch and round it to even numbers. So I end up with a 1528g dough ball that I cut in two.

Actual weights I use are.

Flour-878g
Water-518g
"Real" (or Kosher) Salt-26g
Yeast-14g
Sugar-28g
Oil-60g
Oregano-4g

The rise doesn't seem to be faster than normal and I can't taste the "yeasty" flavor you speak of. Would using IDY make a difference?

No screen because my dough always ends up cooking into the screen. I make the pizza on a pan and cook it for a couple of minutes and then slide the pizza off the pan and then straight onto the stone until I think it's done. I use the highest temp my oven will allow usually around 525 or so, middle of the oven.
The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net

Offline Pete-zza

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Re: I'm Back, with a new recipe!!!
« Reply #8 on: May 26, 2007, 03:06:44 PM »
Sour Jack,

That is an unusual recipe. I don't think I have ever made a pizza as thick as yours. The last 14" pizza I made used about half the amount of dough you are using.

I use very little yeast in most of my pizza doughs, so I don't get a yeasty flavor in my crusts. I know that some people will use up to two packets of yeast to get that flavor. I recently made a pizza dough for a 14" pizza in which I used about one-third of 1/8-teaspoon of ADY. You almost need a pair of tweezers to pick up that amount of yeast, and you don't dare sneeze. At the rate I used the yeast, a packet of yeast would make about 35 pizzas.

At some point I plan to give your recipe a try. It should offer a good contrast to the pizzas I normally make.

When you use a pan, do you initially put the pan directly on the stone?

Peter

Offline Sour_Jax

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Re: I'm Back, with a new recipe!!!
« Reply #9 on: May 26, 2007, 04:30:37 PM »
When you use a pan, do you initially put the pan directly on the stone?

Yep directly on the stone and when the pizza can slide off easily (normally after about 2-3 mins) I slide it directly off the pan to the stone. Next time I make pizza I'll "document" it with pics and post them.

Unusual recipe? well, I'm an unusual guy  :-D
The best things in life are free! Salvation being the greatest!

Give a man a pizza, he'll be happy for a day.
Teach him to make pizza, he'll be happy for a lifetime.

visit
www.handbookforlife.com
www.SourJax.net


 

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