Author Topic: Latest Dough Recipe, By Request :) (Read 53511 times)

Ian J · « **Reply #100 on:** October 10, 2008, 06:09:23 PM »

I think I have solved my problem. I placed one of the pizza stones on a gas ring and cautiously put the burner on half way, before long the stone was incredibly hot, I took my pizza from the oven (top nicely cooked) and slit it onto the stone. Within 20 seconds there was black char blister marks on the bottom and it was golden brown in other areas.

I now have to work out whether it is better to cook the bottom or top first, after that I will post more pictures.

JerryMac · « **Reply #101 on:** October 11, 2008, 12:15:25 AM »

Hey Guys,

100 replies

Glad to see people are havin fun with this

Mangia Bene

Jerry

Ian J · « **Reply #102 on:** October 11, 2008, 07:04:09 AM »

It's a great recipe and the flavours developed from the Poolish really make the crust.

Many thanks Jerry

Ian

JerryMac · « **Reply #103 on:** October 16, 2008, 11:22:05 PM »

Ian J,

No, Thank You

I'm still makin my dough this way and I see absoutely no reason to change it

Again, Thank You Ian !!!!!!!!!!

Mangia Bene

Jerry

JerryMac · « **Reply #104 on:** October 16, 2008, 11:51:22 PM »

abatardi,

I'm sorry there are Soooo Many "new or first time posters" on this Forum

Mangia Molto Bene

Jerry

candyman · « **Reply #105 on:** October 17, 2008, 10:23:02 AM »

Should be getting my 50# bag of flour today... can't wait to try this recipe. It will be great to have a same day recipe that compares to the extended cold rise ones. Post pics and update when I make it. Thanks again for the recipe (love VM, much easier).

Joe

Pete-zza · « **Reply #106 on:** October 17, 2008, 10:32:37 AM »

Quote from: JerryMac on October 16, 2008, 11:22:05 PM

I'm still makin my dough this way and I see absoutely no reason to change it

Jerry,

I'm sorry. I couldn't help myself: http://www.pizzamaking.com/forum/index.php/topic,6515.msg62814.html#msg62814

Peter

JerryMac · « **Reply #107 on:** October 20, 2008, 09:16:26 AM »

Pete,

That is really interesting

You know, I had actually thought about trying a procedure just like that with my "Formula" but never got around to it

Glad to see it did work for all the "cold retard" people

Mangia Bene,
Jerry

Hops099 · « **Reply #108 on:** November 09, 2008, 02:13:30 PM »

After reading all the rave reviews of JerryMac's recipe, I decided to give it a try last night. I was very pleased with the results.

Once the dough was ready to go, I used two 12" foil pizza pans (the disposable type from the grocery store) mostly for shaping purposes. (I'm terrible at dough shaping and with this being a high hydration dough and all...). One pizza was sausage/green pepper and the other pepperoni (Hormel)/black olive. The sauce was from Aurelio's (picked up on a recent visit to Chicago) and scamorza cheese topped it off (it's my new favorite). Both pizzas were cooked at 500 degrees in their foil pans for approximately 7 mins and then finished on a Fibrament-D stone for a few minutes to crisp up.

Pics attached; I used a bit too much dough for the sausage/green pepper and accidently left some bench flour on one side of the crust, so it's not the best looking pizza. (My attempts to get a close up of the crust didn't turn out, maybe it's time for a new camera.) The pepperoni turned out much nicer with a bit less dough. Visual appeal aside, the proof was in the tasting and they both tasted great!

Thanks again, JerryMac... I'll definitely be making this dough again!
Hops

Ian J · « **Reply #109 on:** March 21, 2009, 08:54:17 PM »

It was my birthday recently and my partner bought me one of these.

It's very similar to my old pizza oven that went pop (actually a big blue flash and smell of burning plastic) but has a different stone and the upper element stays on for longer when up to temperature.

I'll be giving it a run in this week and will post photos of any pizzas made.

Ian

Ronzo · « **Reply #110 on:** April 12, 2009, 02:21:00 AM »

I can't sleep tonight, so I'm making this recipe.

The poolish is fermenting as I type.

I'll try to remember to take pics when it's all done and I have made the pizza.

Ronzo · « **Reply #111 on:** April 14, 2009, 12:40:29 AM »

I think I messed something up along the way on this one, because the way it came out did not taste anywhere near as appetizing as others have experienced.

I might post the pics later.

I did get an idea from this recipe though. I took the NY Pizza recipe on the main part of the site and made a poolish with half the flour, a tsp of yeast, all the water, and about 4 tablespoons of my own starter, and let that ferment for about 4 hours at room temp, then added the rest of the flour (and minus the oil). I mixed it, then kneaded it for about 15-20 minutes, and popped it in the fridge for another 5 hours.

I just made a pizza from part of the batch and I have to say it's the best tasting crust I've made so far. Light, airy, crisp, browned nice, had great flavor. I'm going to make another tomorrow with the other part of the batch after it's fermented in the fridge overnight and see how that comes out.

Pete-zza · « **Reply #112 on:** April 14, 2009, 10:25:30 AM »

Ron,

Can you describe the timeline you used to make JerryMac's recipe? I'd also like to see the photos if you can post them.

Peter

Ronzo · « **Reply #113 on:** April 15, 2009, 12:15:50 AM »

Pete,

Here are some pics of the ones I made with the recipe on this thread.

Not sure what you mean by timeline. I thought I followed the recipe to the letter, but the end result tells me I must not have.

The square pie is the first pie from that batch. The (more) round one is the second pie. Still working on my forming technique. Some pies are better than others

The taste of the crust of both pies was flat. No depth of flavor, really.

Ronzo · « **Reply #114 on:** April 15, 2009, 12:16:13 AM »

Another of the square pie

Ronzo · « **Reply #115 on:** April 15, 2009, 12:17:57 AM »

Round(ish) pie (2nd of the batch).

Got some romano and parmagiano on it already.

See the crust is cracked and lumpy on the edges?

Ronzo · « **Reply #116 on:** April 15, 2009, 12:19:09 AM »

side profile of a slice from the round pie...

Pete-zza · « **Reply #117 on:** April 15, 2009, 10:19:44 AM »

Ron,

I asked about the timeline because when you posted in Reply 110 you said the the poolish was fermenting. That was at about 1:21 AM. You didn't indicate what time you started the poolish but you should have been baking the pizzas about eight hours later--or about breakfast time. If you didn't, then changing the rules would have changed the results. Looking at the photos, I think you should have gotten more crust color and, under normal conditions, you should have gotten more crust flavor.

Peter

Ronzo · « **Reply #118 on:** April 16, 2009, 10:56:35 AM »

Yeah, I have fits of insomnia lately from time to time so I find myself doing odd things at odd hours. lol

I started the poolish about midnight or so. Mixed the ingredients about 5 or 6 am, I can't recall (it's all a blur). I might have let it ferment too long, maybe? Or... maybe I was so out of it from the lack of sleep that I screwed up the measurements.

It was really sticky wet and tough to work with. I'm not really that experienced with wet dough yet. The crust was bland, like I said, but it was also a little crackly (for lack of a better word). It was REALLY hard.

I dunno... I'll try it again under more controlled circumstances and see what happens, I guess.

The Slice · « **Reply #119 on:** April 18, 2009, 01:04:23 PM »

Ronzo, what type of oven arrangement did you have when you made those pies?