Author Topic: need help with pizza making schedule  (Read 2251 times)

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Offline Engineered Ceramics

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need help with pizza making schedule
« on: September 27, 2008, 09:07:14 AM »
The best time for my family to have pizza is Sunday night.

What I would like to do is figure out a schedule so that my pizza can be made with a sourdough starter.

I realize that there are a lot of variables, but I'm just looking for a starting point.



Tue PM Remove the culture from the fridge and feed it.
Wed  AM Feed starter again.
Wed  PM Make Dough.   Put starter back in fridge.
Sun  Remove dough from fridge, make and bake Pizza.




Offline tdeane

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Re: need help with pizza making schedule
« Reply #1 on: September 27, 2008, 09:32:19 AM »
What starter are you using? That makes a difference. I probably would make the dough on Thursday if I wanted it to be at it's peak Sunday. As an experiment I made a dough on Tuesday night, put it in a glad container and let it rise for about 20 hours on the counter. It actually made a great pizza and I think the flavour and texture weren't any less good than my 2 day cold rise doughs. I used the Camoldi starter and the kitchen was pretty cool so the dough didn't over rise.

Offline Engineered Ceramics

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Re: need help with pizza making schedule
« Reply #2 on: September 27, 2008, 05:59:34 PM »
I'm getting Ischia and Goldrush.


Offline Bill/SFNM

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Re: need help with pizza making schedule
« Reply #3 on: September 27, 2008, 06:08:54 PM »
I've had the best results with the Ischia using 24-hour room temp (65F-70F) as follows:

Bulk Ferment: 19 hours
Shape & proof: 5 hours

Lately, I've been very pleased with Camaldoli using a 48-hour room temp ferment/proof.

The amount of starter you use as well as the degree of activation make a difference, but these starters are pretty forgiving and have relatively large windows.

 

Offline JimmyMak

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Re: need help with pizza making schedule
« Reply #4 on: September 27, 2008, 06:13:09 PM »
What percent of starter on 24hr room temp rise

Offline Bill/SFNM

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Re: need help with pizza making schedule
« Reply #5 on: September 27, 2008, 06:26:56 PM »
What percent of starter on 24hr room temp rise

5% of total dough weight (not bakers %). Based on starter with 54% flour/46% water.



Offline trosenberg

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Re: need help with pizza making schedule
« Reply #6 on: September 27, 2008, 09:25:06 PM »
Do you use the same percentage with the 48 hour rise Camaldoli?
Trosenberg

Offline Bill/SFNM

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Re: need help with pizza making schedule
« Reply #7 on: September 27, 2008, 09:46:03 PM »
Do you use the same percentage with the 48 hour rise Camaldoli?

Yes, although I doubt a little more or less will make much difference. The degree of activation may be a more important factor.

Offline Bill/SFNM

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Re: need help with pizza making schedule
« Reply #8 on: September 29, 2008, 06:18:21 PM »
I forgot to add that I have been using the Ischia more frequently than the Camaldoli, so it is noticeably more active after a single feeding. These days I haven't had time for more than a single feeding.