My Pizzas for the Night

[barkonbutts]

After reading and thinking I figured I would give it a try and see how a long rise on the dough would go... I generally have used like a 2.25 t of yeast. Cut it down to 1t of yeast per dough ball and see how things go.  I have to say all in all it went well.  I still want to get those big ol pockets of air in the crust.. Not sure who that happens.. maybe I need a High Gluten flour.  I used all purpose cause that is what I had on hand...

Cooked at 500* on a stone at bottom of oven.

Flavor was a bit better on the long rise.  Will keep doing this. So here they are.  thanks for looking.  Made some fresh italian sausage and put some Mad Hunky Pizza shake on the crust. One deluxe and one 1/2 pep and cheese.

[mkevenson]

barkonbutts , try a search on "oven spring" or "airy cornice" or open crust. From my understanding there are a lot of variables to achieve a nice open airy cornice or crust. I think 2 biggies are oven temp and hydration %. Your pies look good, the crust is not airy however, buy I bet it tastes great.
I love the challenge of trying to make it just the way you want it. This forum is a great place for answers and many ideas.
 
Mark

[Chicago Bob]

b.o.b.'s,
How long is a "long rise" in this instance. What was the dough weight/pizza size. What is the highest hydration dough you have worked with so far?

Bob

[barkonbutts]

b.o.b.'s,
How long is a "long rise" in this instance. What was the dough weight/pizza size. What is the highest hydration dough you have worked with so far?

Bob

To be honest I could not even tell you those %.... this is going to sound like an amateur... but I have never weighed anything... have gone by feel....  I have worked with both wet and dry dough ball though...

This time I made the dough on Wednesday night at 7 pm and took out of the frig at 3:30 on Friday for a 5:30 cook.

For the dough I use the following...

2.25 cups of flour
teaspoon of salt
Tablespoon Sugar
teaspoon EVOO
teaspoon IDY

makes about a 14 inch pizza.

that is what I have going on....

[mkevenson]

As others here, I now weigh my ingredients, I weigh everything, others only weigh flour and water. You emitted the water from your recipe, I assume because, A. You didn't use any  . B. you didn't measure  , more likely. It will be helpful to you to know the amounts you use. Yes, you can make a good crust without measuring, but we can help more if you do and you can better adjust to achieve your ideal crust if you do, IMHO.


Mark

[Chicago Bob]

To be honest I could not even tell you those %.... this is going to sound like an amateur... but I have never weighed anything... have gone by feel....  I have worked with both wet and dry dough ball though...

This time I made the dough on Wednesday night at 7 pm and took out of the frig at 3:30 on Friday for a 5:30 cook.

For the dough I use the following...

2.25 cups of flour
teaspoon of salt
Tablespoon Sugar
teaspoon EVOO
teaspoon IDY

makes about a 14 inch pizza.

that is what I have going on....

I would love to help you but I can't give you reliable data using volume measuring, sorry. 

[barkonbutts]

As others here, I now weigh my ingredients, I weigh everything, others only weigh flour and water. You emitted the water from your recipe, I assume because, A. You didn't use any  . B. you didn't measure  , more likely. It will be helpful to you to know the amounts you use. Yes, you can make a good crust without measuring, but we can help more if you do and you can better adjust to achieve your ideal crust if you do, IMHO.


Mark

opps omitted water... used about a 3/4 of a cup...

okay i have a scale I will get it out and use it.... and get some "good" flour.... We will see what this weeks look like...

Dont get me wrong... the flavor of the pizza and dough are great... just do not get the "spring" in the dough that I would like.... Off to the grocery store to find some flour...

Will measure and get back with you all!

[mkevenson]

opps omitted water... used about a 3/4 of a cup...

okay i have a scale I will get it out and use it.... and get some "good" flour.... We will see what this weeks look like...

Dont get me wrong... the flavor of the pizza and dough are great... just do not get the "spring" in the dough that I would like.... Off to the grocery store to find some flour...

Will measure and get back with you all!

Another convert!!!!!!! In the making.

[Chicago Bob]

Another convert!!!!!!! In the making.

Yep...it's creeping into his veins....I can tell. 

barkonbutts, please give this your consideration....http://www.kingarthurflour.com/professional/bakers-percentage.html

[pizzaneer]

Yep...it's creeping into his veins....I can tell. 

barkonbutts, please give this your consideration....http://www.kingarthurflour.com/professional/bakers-percentage.html

Bob, the link you posted is for a file residing on your personal computer. No one else can access it.    Here is a nice, easy to read article from King Arthur: http://www.kingarthurflour.com/professional/bakers-percentage.html

edit: lol, you fixed it while I was typing, good job, Bob!
 

[barkonbutts]

Okay I lied... was going to get to the store.. was going to get the HGF...was going to weigh things out... then life got in the way.... kids get sick...meetings get scheduled wife has to work late... so maybe next week we will give it a shot.... this week just upped the water in the dough and will see what happens...        hey it is fresh home made pizza... yet to find one I have not enjoyed eating..

[Chicago Bob]

Okay I lied... was going to get to the store.. was going to get the HGF...was going to weigh things out... then life got in the way.... kids get sick...meetings get scheduled wife has to work late... so maybe next week we will give it a shot.... this week just upped the water in the dough and will see what happens...        hey it is fresh home made pizza... yet to find one I have not enjoyed eating..

You'll get to it barkonbutts. Hope your next higher hydration pie turns out great for you! 
  Please post a pic when you can....

[pythonic]

Bark,

Definitely go with a bread flour next time.  Get some King Arthur or GM better for bread if you can.  Start with 60% hydration and go from there.  24 cold rise is good, 48hrs is excellent flavor.

Nate

[barkonbutts]

Okay much happier tonight.... upped the water and added a 1/2 teaspoon IDY...48 hr cold rise...

So here are the pies tonight....

Did one for the kids and one for me... pulled pork with alabama white sauce and mushrooms and onions and bbq sauce on top!

Crust was lighter and airier...nice spring...made the crust a bit bigger this time...

okay if all goes well I will make it to the grocery store and get what I need... uggg...

extra H20 seemed to help...

[Chicago Bob]

Yeller pie!