Author Topic: Latest Dough Recipe, By Request :)  (Read 73400 times)

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Offline censored

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Re: Latest Dough Recipe, By Request :)
« Reply #150 on: March 11, 2012, 03:38:05 AM »
Just tried a modified Jerry Mac for the first time. I let the poolish sit over night, and incorporated everything this morning around 10 oclock for a 5:30 bake. The dough was very easy to work with, and very tasty. However, I don't know if it was my extended poolish ferment or not, but both my wife and I felt very gassy afterwards. My thoughts is that it may be too much yeast for my extra long Jerry Mac considering I got a double bulk rise in about an hour and a half, then split into 2 dough balls and still got about a triple mass rise. I think I would definitely make the Jerry Mac again with the extended poolish, but next time I think I will cut the yeast in half. I will probably go with just the tsp in the poolish and that's it. Anyways, thanks for the great recipe, Jerry, everyone loved it!
« Last Edit: March 11, 2012, 03:40:20 AM by censored »


Offline JerryMac

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Re: Latest Dough Recipe, By Request :)
« Reply #151 on: March 12, 2012, 10:41:38 AM »
Censored,

     I never cold retarded either the poolish or dough ??? Others have, maybee they can help ya out  ???

Mangia Bene :chef:
Jerry

Offline censored

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Re: Latest Dough Recipe, By Request :)
« Reply #152 on: March 12, 2012, 09:53:06 PM »
Censored,

     I never cold retarded either the poolish or dough ??? Others have, maybee they can help ya out  ???

Mangia Bene :chef:
Jerry

Actually it was all room temp fermentation, my dough never hit the fridge. It worked great though, it brought out a ton of flavor. I am probably going to make this dough again tomorrow for Wednesday, or Thursday for Friday. I am just going to go with the one tsp IDY in the poolish and see what happens.

Offline JerryMac

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Re: Latest Dough Recipe, By Request :)
« Reply #153 on: March 13, 2012, 08:54:59 AM »
Censored,

     If your gonna push the fermentation at room temp, cutting the yeast definitely sounds like the way to go  ;)

Mangia Bene  :chef:
Jerry

Offline slybarman

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Re: Latest Dough Recipe, By Request :)
« Reply #154 on: April 22, 2012, 06:51:10 PM »
Greetings:

I am very new to pizza making. I gave this recipe a try today. Two questions:

1) The dough smelled quite "yeasty" when I went to make the pies. It tasted good, but it was a much stronger yeast smell than I have encountered before. I had used SAF gourmet perfect rise yeast ('cause that's what I found in the pantry :) ). Anyhow, is that common and is it a problem?

2) I cooked the pizza @ 545 on a lodge logic cast iron pizza pan that pre-heated in the oven. The pan was on the bottom rack. The top of the pizza got done before the crust was done enough. The crust would have been just right with about 3 more minutes, but the cheese would have burned. So, can I pre-bake the crust for a few minutes and then top the pizza, or is that a no-no?

Thanks in advance.

Offline Ev

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Re: Latest Dough Recipe, By Request :)
« Reply #155 on: April 22, 2012, 07:54:03 PM »
Did you preheat the cast iron pan, or just the oven?

Offline slybarman

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Re: Latest Dough Recipe, By Request :)
« Reply #156 on: April 22, 2012, 08:24:04 PM »
Yes, the pan was pre-heated.

Offline Ev

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Re: Latest Dough Recipe, By Request :)
« Reply #157 on: April 23, 2012, 12:44:06 AM »
Yes, the pan was pre-heated.

Sorry, I missed that somehow in your original post.
I,m afraid I'm not sure how to advise you to fix your under baked crust. Hopefully someone experienced in cast iron cooking will chime in.
Good luck.

Offline slybarman

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Re: Latest Dough Recipe, By Request :)
« Reply #158 on: April 23, 2012, 10:29:06 AM »
OK - I infer from your reply then that most people are not having any trouble getting the crust and toppings to finish at the same time and have not found a need to pre-bake. Perhaps I need to try a stone instead.


Offline Ev

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Re: Latest Dough Recipe, By Request :)
« Reply #159 on: April 23, 2012, 10:57:18 AM »
Not having tried this recipe myself, I can't really say what the problem might be. My first thought was that maybe your pan was not preheated and then realized in your first post you mentioned that it was. Glancing back though other posts on this thread, it looks like everyone else is having pretty good results. Perhaps you should try a stone instead of the cast iron. That's what I use for many different formulas and it always works pretty well. On the other hand, this just came to me. You may try preheating your cast iron pan under the broiler just before launching the pie. This should get you a pretty fair amount of extra heat on the bottom. Worth a try, I think. Post some pictures of your results if you can.

Offline Chicago Bob

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Re: Latest Dough Recipe, By Request :)
« Reply #160 on: April 23, 2012, 07:27:19 PM »
follow the recipe and as in reply #148 above.....that is what you'll get.....that was cooked on a stone as per the instructions.

Bob
« Last Edit: April 23, 2012, 07:29:59 PM by Chicago Bob »
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Offline MaximusTG

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Re: Latest Dough Recipe, By Request :)
« Reply #161 on: April 26, 2012, 12:06:27 PM »
Decided to try this dough for a change, normally I use a cold-fermented dough. Dough was great to work with, very airy.
Baked at 250 C on a preheated 3 cm thick chamotte clay stone. Switched to broiler (electric oven) on launching the pies. Topped with tomato sauce, salami, mushrooms, bell pepper, basil and shredded mozzarella.
Looked great! Taste was a bit less then my normal pizza's. Was a bit too chewy. But perhaps it had to bake longer and could have baked longer without the broiler on.
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Offline slybarman

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Re: Latest Dough Recipe, By Request :)
« Reply #162 on: April 29, 2012, 08:14:38 PM »

2) I cooked the pizza @ 545 on a lodge logic cast iron pizza pan that pre-heated in the oven. The pan was on the bottom rack. The top of the pizza got done before the crust was done enough. The crust would have been just right with about 3 more minutes, but the cheese would have burned. So, can I pre-bake the crust for a few minutes and then top the pizza, or is that a no-no?

Thanks in advance.

I tried again with a considerably longer pre-heat time. Results were much improved as top and bottom were done at nearly the same time.

Offline Lester7009

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Re: Latest Dough Recipe, By Request :)
« Reply #163 on: May 10, 2012, 07:37:58 AM »
Knead at medium speed for about 5 minutes. Dough should freely drop off
dough hook. (almost run)

I use a Kitchen Aid with dough hook. when mixing on # 5 speed it takes about 2 minutes and bottom is slick clean. Should I just keep on # 2 speed . I never could keep mixing for 5 minutes because dough would release from sides in about 3 minutes. Please let me know. Kitchen Aid has speed from 1 to 10
again medium for me is 5.

Thanks

Offline bfguilford

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Re: Latest Dough Recipe, By Request :)
« Reply #164 on: May 11, 2012, 04:26:06 PM »
Tried this one out as a same-day effort (never know when the urge for a white margherita will hit).

I thought I had followed the instructions, and then discovered that I forgot to add the yeast in the second step. I just about threw the dough out, but decided to resign myself to a really uninspired crust. To my amazement, the crust was fantastic, with a nice oven spring (stone in electric oven at 515). My wife and son, who normally both give their outer crust to me to eat (which I happily do) were completely wowed by it and were trying to steal the other's crust! Both said it was the best pizza I had ever made (which may not be saying much), and my son said it was almost as good as the white margherita at Marco Pizza (our favorite place in Branford, CT) which is really high praise.

I don't know if it made a difference, but I used the pulse technique in my food processor to mix it (saving for a Bosch Compact mixer).

I'm almost afraid to use the right amount of yeast the next time  :pizza:
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Offline SnuffGear

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Re: Latest Dough Recipe, By Request :)
« Reply #165 on: June 08, 2012, 01:34:01 PM »
Hello. Do I need to make any changes to the recipe if I only have KA High Gluten flour?

Thanks
Tom

Offline Chicago Bob

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Re: Latest Dough Recipe, By Request :)
« Reply #166 on: June 08, 2012, 02:25:34 PM »
I would not let that keep me from trying this great pizza. Jerry mac uses bread flour so you are not that far off....experiment! :)
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Offline apizza

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Re: Latest Dough Recipe, By Request :)
« Reply #167 on: October 22, 2012, 07:35:19 PM »
I saw this thread mentioned recently and remembered I wanted to give it a try. Turned out great. Nice chew and flavor. Has anyone tried this at at temperature above 550? I have an oven that will do 650 and want to know if a higher temp is desireable.
Edit. Flunked resizing again. Hope these pictures are bigger. Thanks Jerrymac.
Marty
« Last Edit: October 23, 2012, 10:21:16 AM by apizza »

Offline Lester7009

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Re: Latest Dough Recipe, By Request :)
« Reply #168 on: January 06, 2013, 02:48:06 PM »
 Ok Finally got it. Followed recipe to the Tee baked at 550 for 7 minutes Perfect crust slightly browned cheese, Perfect Pie

Offline Chicago Bob

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Re: Latest Dough Recipe, By Request :)
« Reply #169 on: January 06, 2013, 08:39:43 PM »
Ok Finally got it. Followed recipe to the Tee baked at 550 for 7 minutes Perfect crust slightly browned cheese, Perfect Pie
No pics Lester? Sounds like it was a great pie....I think Jerry's recipe is awesome.
Bob
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Offline Lester7009

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Re: Latest Dough Recipe, By Request :)
« Reply #170 on: January 29, 2013, 05:29:20 PM »
http://i755.photobucket.com/albums/xx192/lester7009/IMG_0086_zpsd2aae9af.jpg
Made one pie as per recipe  that evening another Had one pie dough left over placed in Fridgerator for 24 hours next day could not tell that much difference if any. Great Pie. Used Distilled water. Works for me
« Last Edit: January 29, 2013, 05:38:01 PM by Lester7009 »

Offline Chicago Bob

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Re: Latest Dough Recipe, By Request :)
« Reply #171 on: January 29, 2013, 05:37:44 PM »
http://i755.photobucket.com/albums/xx192/lester7009/IMG_0086_zpsd2aae9af.jpg
Made one pie as recipe  that evening another in Fridgerator for 24 hours next day could not tell that much difference if any
And still no pic man...... ???

 ;D    Bob
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Offline JerryMac

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Re: Latest Dough Recipe, By Request :)
« Reply #172 on: March 31, 2013, 04:51:49 PM »
Hey Guys,

Man, I am sooo glad to see people are still tryin and enjoyin my dough after 6 years ;)  Can't belive it's been that long :) Yea, I,m still usin the same "recipe", haven't changed it and still workin great for me!!

Great lookin pies everybody :)

Mangia Bene
Jerry

Offline Lester7009

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Offline gfgman

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Re: Latest Dough Recipe, By Request :)
« Reply #174 on: April 15, 2013, 07:50:11 PM »
Thanks for the recipe.  Definitely going to try this week, combining the poolish part of the recipe with my recipe and see what I get.