Author Topic: Tonight's Pie  (Read 81129 times)

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Offline bfguilford

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Re: Tonight's Pie
« Reply #225 on: July 09, 2012, 01:51:34 PM »
I'd settle for oval!  ;D


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

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Re: Tonight's Pie
« Reply #226 on: January 31, 2013, 01:38:09 PM »
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
« Last Edit: January 31, 2013, 03:32:21 PM by wirebender »

Offline deb415611

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Re: Tonight's Pie
« Reply #227 on: May 31, 2013, 08:27:01 PM »
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
Deb

Offline brandonb

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Re: Tonight's Pie
« Reply #228 on: July 09, 2013, 10:04:52 PM »
Following this thread and am planning to move on from Neapolitan pizza to NY pizza. I have some All Trumps flour coming in this week. I'd love to do the GB recipe this weekend, but will only have a couple days for a cold rise in the fridge. Has anyone adjusted the recipe by adding a bit more yeast for a shorter fermentation time? I read around and really only found 5 days was the shortest.

Thanks!

Offline jeffereynelson

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Re: Tonight's Pie
« Reply #229 on: July 10, 2013, 12:13:24 AM »
Following this thread and am planning to move on from Neapolitan pizza to NY pizza. I have some All Trumps flour coming in this week. I'd love to do the GB recipe this weekend, but will only have a couple days for a cold rise in the fridge. Has anyone adjusted the recipe by adding a bit more yeast for a shorter fermentation time? I read around and really only found 5 days was the shortest.

Thanks!

You know he is already using quite a bit of yeast in the recipe. I don't think you need to change amount. I would just let it bulk on the counter for a couple hours before balling and going to the fridge. Then pull it out of the fridge around 3 hours before ready to use.

Offline deb415611

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Re: Tonight's Pie
« Reply #230 on: July 10, 2013, 07:28:57 AM »
Following this thread and am planning to move on from Neapolitan pizza to NY pizza. I have some All Trumps flour coming in this week. I'd love to do the GB recipe this weekend, but will only have a couple days for a cold rise in the fridge. Has anyone adjusted the recipe by adding a bit more yeast for a shorter fermentation time? I read around and really only found 5 days was the shortest.

Thanks!

I have used the recipe at reply 5 of this thread at 2 and 3 days,  3 was better but 2 was good.  I did not add any extra yeast.   

here are the 3 day  http://www.pizzamaking.com/forum/index.php/topic,22826.msg257097.html#msg257097
Deb

Offline Glutenboy

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Re: Tonight's Pie
« Reply #231 on: July 10, 2013, 02:33:13 PM »
As long as you allow a long bulk counter rise (a couple of hours or so) before balling and refrigerating, you should be fine with 2 days.  The flavor won't be as good as a longer refrigeration would allow, but you shouldn't have a problem with stretching or oven spring.

- GB
Quote under my pic excludes Little Caesar's.

Offline brandonb

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Re: Tonight's Pie
« Reply #232 on: July 10, 2013, 05:00:11 PM »
I have used the recipe at reply 5 of this thread at 2 and 3 days,  3 was better but 2 was good.  I did not add any extra yeast.   

here are the 3 day  http://www.pizzamaking.com/forum/index.php/topic,22826.msg257097.html#msg257097

Thanks, Deb! Did you use this IDY amount ( .282895%) from reply #5 or the lower one that was adjusted later in the thread? (0.19% I believe)


Offline dmcavanagh

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Re: Tonight's Pie
« Reply #233 on: July 10, 2013, 07:15:53 PM »
You know he is already using quite a bit of yeast in the recipe. I don't think you need to change amount. I would just let it bulk on the counter for a couple hours before balling and going to the fridge. Then pull it out of the fridge around 3 hours before ready to use.
Jeff, I'm curious, what does the bulk for a couple of hours do for your dough. I just make my dough, perhaps let it sit at room temp for a half hour, and then it goes right in the fridge. That always works for me, I don't want my dough to start fermenting, and a couple of hours at room temp would most assuredly do that?
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Offline jeffereynelson

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Re: Tonight's Pie
« Reply #234 on: July 10, 2013, 07:20:31 PM »
Jeff, I'm curious, what does the bulk for a couple of hours do for your dough. I just make my dough, perhaps let it sit at room temp for a half hour, and then it goes right in the fridge. That always works for me, I don't want my dough to start fermenting, and a couple of hours at room temp would most assuredly do that?

I leave it out for the exact reason you say you don't. I let the fermentation start. If i was going to leave it in the fridge for 5 days I probably wouldn't. My reply was saying the same thing as GB's reply. It just helps with the timing is all. Because if you go straight to the fridge for a day or two and then pull it out 2 hours before it's time to use it, it might not be proofed enough.

Offline dmcavanagh

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Re: Tonight's Pie
« Reply #235 on: July 11, 2013, 06:18:31 AM »
Two different paths to the same destination I guess, I usually like to let my dough ferment for 3-5 days, therefore there is no need for a bulk. For a day or two I guess I could see it, but I really don't think you get much out of a one or two day cold ferment.
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Offline deb415611

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Re: Tonight's Pie
« Reply #236 on: July 11, 2013, 06:32:00 AM »
Thanks, Deb! Did you use this IDY amount ( .282895%) from reply #5 or the lower one that was adjusted later in the thread? (0.19% I believe)

I used the amount from reply 5
Deb

Offline gotdough

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Re: Tonight's Pie
« Reply #237 on: November 04, 2013, 08:18:17 PM »
Making a batch for the first time…looking forward to having some great pizza in a few days. #rookiepizzamaker

Offline DustinA

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Re: Tonight's Pie
« Reply #238 on: December 04, 2013, 03:23:36 PM »
These look absolutely incredible.  I'm trying my hand at it tonight.

Offline DustinA

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Re: Tonight's Pie
« Reply #239 on: December 05, 2013, 04:56:57 PM »
Man, you guys weren't kidding.  This is some of the easiest handling dough I've ever used. 

Bye, bye little dough balls.  See you in a week.   ;D

Offline runeli

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Re: Tonight's Pie
« Reply #240 on: December 05, 2013, 09:20:06 PM »
it looks great. Why do you use IDY in stead of ADY for long fermentation ?

Are there any benefit using IDY?

Offline dwighttsharpe

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Re: Tonight's Pie
« Reply #241 on: December 06, 2013, 08:09:31 AM »
it looks great. Why do you use IDY in stead of ADY for long fermentation ?

Are there any benefit using IDY?

Once you make the adjustment in quantity(and maybe for the activation of the ADY), there is really no difference worth worrying over.

People tend to use what they have, or are used to working with. Most bread and pizza dough recipes here are starting to call for IDY, so that is what many here will start using when they start out, and continue doing so.
Dwight


Online Pete-zza

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Re: Tonight's Pie
« Reply #242 on: December 06, 2013, 10:11:13 AM »
it looks great. Why do you use IDY in stead of ADY for long fermentation ?

Are there any benefit using IDY?
runeli,

To add to what Dwight said, one of the principal advantages of using IDY is that it can be mixed in with the flour (that is, it does not need prehydration). However, in your case, where you previously indicated that you are kneading the dough by hand (http://www.pizzamaking.com/forum/index.php/topic,28925.msg290918.html#msg290918), Tom Lehmann recommends that IDY be prehydrated in water at a temperature of around 95 degrees F for about 10 minutes. See, for example, Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,21449.msg216597/topicseen.html#msg216597.

Peter

Offline DustinA

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Re: Tonight's Pie
« Reply #243 on: December 11, 2013, 06:20:12 PM »
This 8 day rise is killing me. It's taunting me every time I open up the fridge.

It's right up there with Chinese water torture I tell you.

Offline Glutenboy

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Re: Tonight's Pie
« Reply #244 on: December 14, 2013, 01:22:34 AM »
8 days isn't a commandment, you know.  It's pretty great anytime after about 4.  If you made a few doughs, stop the madness and tide yourself over!!!   :drool:
Quote under my pic excludes Little Caesar's.

Offline DustinA

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Re: Tonight's Pie
« Reply #245 on: December 16, 2013, 09:10:11 AM »
I'm actually glad I waited.  I ended up giving it a 9th day for complaining about 8.  :)

This was some incredible dough to work with.  It stretched out nice and easily, with some nice little air pockets forming before it even hit the oven.  Sauced with my favorite November sauce, topped whole milk Mozzarella cheese, pepperoni and a bit of parmesan. 

This is where I screwed up.  I decided to try a new baking trick I saw on here where you put the pizza stone on the top most position in your oven and then turn on the broiler when you put the pizza in.  I didn't let the stone heat up long enough and the top of the pie baked faster than the bottom and I got a really nasty gum line.  :(  This is completely user error and doesn't reflect on the recipe at all.    The outer crust was incredible and had a wonderful eggshell texture on the outside while remaining tender on the inside.  One my new favorites.

Offline DustinA

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Re: Tonight's Pie
« Reply #246 on: December 16, 2013, 09:11:21 AM »
I got the nice blistering that the others were noting as well.  Yum!

Offline Mullered

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Re: Tonight's Pie
« Reply #247 on: December 30, 2013, 08:16:07 AM »
Thanks for the kind words.

1) Vlap - All Trumps is a high-gluten flour put out by General Mills.  It's a bit hard to get, though if you poke around here, I'm sure you'll find sources.  I got mine from a GM rep I met.  It's the unbleached, unbromated variety.  (You can't get the bromated here in CA unless you bring it in from another state.)

2) The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:

All Trumps Flour -      1520 g - 100%
Water (room temp) -   928 g -  61.05632%
IDY -                        4.3 g -  .282895%   (measured as 1 teaspoon)
Sea Salt -                   38 g -   2.5%

Protocol-wise, I started with about half the flour and all the IDY in the Kitchen-Aid pro-500.  I added all the water and mixed with the spiral dough hook (and a little manual coaxing) until thoroughly combined.  Rest a couple of minutes.  Then I added about half the remaining flour and kept mixing (inspired by Varasano).   At this point it turns from batter to really wet dough and the hook has a chance to really develop the gluten.  A couple of minutes of this on settings 1 (and 2 for a bit) and I could see the webbing forming.  Added the salt and mixed a bit more.  Rested a couple of more minutes and added the remaining flour as I mixed for the final time.  Just a couple of minutes does it.  The dough was smooth and extensible.  A bulk room-temperature rise for a couple of hours.  The rise was good but not out of control.  Then I scaled and pulled the dough balls tight, oiled the containers and the doughs (I use the Gladware round containers) and put them in the fridge for a nice long nap.  No degassing like I used to with the Harvest King.  All trumps doesn't seem to forgive and recover from re-balling.  I was more generous with the olive oil (evoo) than usual because the All-Trumps dough has given me sticking issues.  This time, that was resolved.  I made the first batch of pizzas after a 4-and-a-half day rest and used up the last dough on day 8. (I made twelve doughs in all.)

Observations:  The dough handled beautifully.  Twelve hand-stretched pies and not one tear.  I even accidentally caught a stretched skin on the handle of the peel.  It just dimpled and rebounded.  I noticed that after day 6 I had to be more careful as the dough was getting a bit more delicate, but never did I hit the breaking point.  The trade off was worth it.  The older it got, the better the flavor, crumb and texture.  Best dough I've ever made.

The cheese was a mix of Belgioso fresh mozzarella (cryo log) and just a bit of Boar's head whole milk (just for kicks).  I also used some grated grana padano and pecorino romano before the Mozz went on.  The tomatoes were (I'm ashamed to admit the brand, but they were absolutely delicious) S&W crushed tomatoes in the giant can from Costco.  I strained them a bit to thicken them up, added some salt, fresh garlic and a bit of crushed red pepper, used an immersion blender to smooth the texture (just a bit) and they went on the pie like that.  Topped it all off with a pre-bake drizzle of Santini EVOO.  Fresh basil on the way out of the oven.

Don't scoff at the S&W's (I would have) till you've tried them.  They were sweet and mild.  Okay, I'm spent...  :P

-- GB

Just knocked up 4 dough balls for Friday.  The main difference in my formulation is that I used Alinson Very Strong Bread Flour (14%) and scaled the balls down to 10.5" using the Lehmann cough calculator as they need to fit in a Ferrari G3

Looking forward to seeing how they turn out!  :chef:

Offline Glutenboy

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Re: Tonight's Pie
« Reply #248 on: December 30, 2013, 05:42:16 PM »
Just tried something new with the GB.  I used Harvest King (B for B) with 1.5% EVOO at a whopping (for me) 69.2% hydration.  I started at 67%, and the dough was handling so well that I decided to bump the H2O.  I did it twice, 1 percent (approximately) at a time.  It still handled almost too easily.  I did a hand stretch and fold, and it was very extensible.  I'll include a screen grab of the formula.  Anxious to see how this one comes out.  I think I'm soon headed for the 70% plateau.  I have to attribute the easily handling (my hands were almost clean)  to the bit of oil in the dough.  By the way, I don't promise 315-g dough balls.  I weigh the dough after the counter rise, divide by 4, scale, ball, and put in fridge.
« Last Edit: December 30, 2013, 05:47:04 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.

Offline Glutenboy

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Re: Tonight's Pie
« Reply #249 on: December 31, 2013, 06:37:47 PM »
Just updating.  Made another batch and raised water to 532g to make it an even 70 percent hydration.  Looking good so far...

Edit:  Just did the counter rise, scaled, balled, and fridged.  I can't believe Harvest King took 70 percent so well.  I started with about 2/3 to 3/4 of the flour and all the water.  I mixed until I had a thick batter with lots of gluten development.  I added the IDY.  I mixed more.  I added the salt.  Mixed more.  Added the remaining flour.  Mixed until dough was fully incorporated.  Then added oil.  Mixed on speeds 2-3 until it was smooth and the bowl was cleaned.  Did a hand stretch and fold.  Very extensible.  Counter rise covered in mixing bowl.  Then balled, oiled, and in the cooler for a few days.  I have a feeling this will be very good.
« Last Edit: December 31, 2013, 07:21:57 PM by Glutenboy »
Quote under my pic excludes Little Caesar's.