Author Topic: Room for improvement?  (Read 416 times)

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Offline Pizzazz1000

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Room for improvement?
« on: June 22, 2015, 06:36:20 PM »
Exact recipe:

300g Waitrose '00' pasta flour
1.8g dried yeast
6g sea salt
180g cold water (60% hydration)

Flour and yeast into Magimix (metal blade), pulse,
Cold water and salt poured into running mixer, run until combined in ball
Rest for 10mins, run for 45 revolutions of ball
Take out, divide in two, put into oiled covered bowls in fridge for 48hrs,
Remove and ball, rest for two hours at room temperature,
Spread out, add toppings (homemade tomato sauce + fresh mozzarella + few sun-dried tomatoes)
Onto preheated baking steel in fan oven at max 275C (527F), approx. 5mins 30seconds
Out, (add basil leaves) and eat


With these available facilities, I'm interested to know how would you improve this recipe for more oven spring/taste etc.


Offline The Dough Doctor

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Re: Room for improvement?
« Reply #1 on: June 22, 2015, 11:53:00 PM »
And your problem is??????????????
That's a pretty good looking pizza just as it is.  :)
While the oven spring looks awfully good to me, if you still want more, you might experiment with increasing the dough absorption in 2% increments, this will result in a softer dough that will tend to exhibit more oven spring during the first minute or so of baking.
If you want to change the presentation a little without changing anything else you might try sprinkling about an ounce of shredded Parmesan cheese around the edge just before you place it in the oven. This typically gives an attractive appearance and adds some depth to the overall flavor profile of the pizza.
Tom Lehmann/The Dough Doctor

Offline The Dough Doctor

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Re: Room for improvement?
« Reply #2 on: June 22, 2015, 11:56:45 PM »
Note:
Those were supposed to be question marks in my reply, not sad faces! Just learned something new here, multiple question marks = sad faces, go figure?
Tom Lehmann/The Dough Doctor

Online TXCraig1

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Re: Room for improvement?
« Reply #3 on: June 23, 2015, 12:45:26 AM »
Note:
Those were supposed to be question marks in my reply, not sad faces! Just learned something new here, multiple question marks = sad faces, go figure?
Tom Lehmann/The Dough Doctor

When things like that happen, click the "Attachments and other options" below the text box and then put a check in "Don't use smileys."
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Online Harsh2206

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Re: Room for improvement?
« Reply #4 on: June 23, 2015, 08:32:44 PM »
Read the reballers thread. Fazzari reball the night before bake has an immense impact on crust, spring and texture.

Online Harsh2206

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Re: Room for improvement?
« Reply #5 on: June 23, 2015, 08:33:54 PM »
Your pizza already looks class though but this may knock it up the notch you're looking for

Offline Pizzazz1000

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Re: Room for improvement?
« Reply #6 on: June 24, 2015, 01:37:03 PM »
 :) Good to hear you think it looks pretty decent, it certainly tastes decent, but always looking to try and tweak things to get it better.

Will experiment with hydration increase and look into this re-balling thing, sounds intriguing, thanks!

Online Harsh2206

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Re: Room for improvement?
« Reply #7 on: June 24, 2015, 06:28:45 PM »
The 00 flour works better at much higher temp I've read. Maybe give it a try with plain flour or bread flour.  Looking forward to seeing your results

Offline Pizzazz1000

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Re: Room for improvement?
« Reply #8 on: July 05, 2015, 05:37:14 PM »
70% hydration, 72hrs cold ferment, took out and reballed two hours before baking as suggested = huge spring, crisp outside, chewy middle, perfect. Although now I think fresh mozzarella is getting a bit overcooked, anyone puts cheese in freezer for a bit?
As you can tell, I like margheritas.