Tonight's Pie

[SnuffGear]

Thanks GB. I'm a rookie. Just made my 5th pie, this my first with your recipe. The KA bag doesn't say anything other than 'High Gluten'. 14.+% protein.

I'm still learning how to form the dough so my pies are not very round! 

Tonights dough was 6.5 days in the fridge and it seemed to work better than any of my previous tries.  The taste is excellent, but the crust seems to be a little too, for lack of a better description, 'stiff'. Actually, I think the cornicione was about perfect. From there inward was the stiff part. I'm trying not to overwork it when making the pie.

Thanks for what appears to be an excellent dough recipe.

Tom

[SinoChef]

I'm still learning how to form the dough so my pies are not very round!

Just call them "artisan" and you can charge a couple bucks more for em...

[Steve E]

[quote

Steve - When you did your 1.5-hour counter rise, did the dough relax and rise a bit?  Was it covered to avoid any drying?

I just ask to eliminate possible causes that can be easily fixed.

- GB
[/quote]

It did rise just a little bit, not much. I had it covered the entire time while on the bench. When it came out of the fridge I dusted the bench with flour dumped the dough on the bench and covered it. I have not been on the pizza forum for long but have been baking for quite a few years, mostly breads though. I have a batch in the fridge now with a 65% hydration and will give it a try later this week. It was much wetter coming out of the mixer that the 61% I tried earlier. My previous doughs have been Lehmann's, I have tried various hydrations from 60% up to 65% and settled on 61% which most of us who ate it felt that was the best one. When I saw the GB's formula I started at 61% because that's all I knew. I will keep trying. I seem to learn something from every batch and even the failures taste great so nothing lost.

Steve

[bfguilford]

Just call them "artisan" and you can charge a couple bucks more for em...

Amen to that! Everything's "artisan" these days... even Dunkin Donuts bagels and Subway sandwiches (to say nothing of Dominos pseudo-pizza). Blah!

SnuffGear: I know how you feel. Right now, because I'm working with a 12x20 pice of kiln shelf, I'm doing oval pies... on purpose (that's my story and I'm sticking to it ), but those pies are getting much more consistent in shape. When I finally get a 16x16 steel plate (thanks to Scott123's work), I'll lose that excuse. Practice, practice, practice!

Barry

[SnuffGear]

I'd settle for oval! 

[bfguilford]

I'd settle for oval! 

What... and give up heart-shaped?!? Do you know how long it would take for me to learn how to do that?!? 

[wirebender]

OK, Time to resurrect this thread--  

I'm going to mix up a batch of this this weekend using IDY, will cold ferment until the following weekend (seven days). I'd like to make a second batch using my Tartine starter, which is fed twice a day, so very active. Any thoughts on how much starter to use for a seven day cold ferment? Also will be using Wheat Montana AP flour from WalMart, works very well in the Tartine bread.

Actually, the above question is a bit vague, I realize...I guess I'm asking for a ratio of IDY to starter in general, as I haven't given, or decided on, the number/size of pizzas to make.

Thanks, Bob

[deb415611]

I used the formula in reply 5 of this thread tonight.  Baked on my baking steel  - pics can be found here  http://www.pizzamaking.com/forum/index.php/topic,7761.msg66669.html#msg66669