Author Topic: February 2009 Monthly Challenge: "Less is More" (Read 11629 times)

Bill/SFNM · « **on:** January 28, 2009, 02:54:12 PM »

For our first (and last if there is little interest) challenge, the theme is:

"Less is More"

which you are free to interpret in any way you wish for pizzas you bake in February 2009.

Posts about your entries should be included in this thread.

David · « **Reply #1 on:** January 28, 2009, 04:32:41 PM »

I have three final words on this argument...

Bill/SFNM · « **Reply #2 on:** January 28, 2009, 04:38:51 PM »

Nice pics, David. But, let me be a bit more specific: this challenge is limited to pizzas that you bake during the month of February.

jeff v · « **Reply #3 on:** January 28, 2009, 05:13:54 PM »

Sounds like fun-I'm in!

Cass · « **Reply #4 on:** January 28, 2009, 05:16:31 PM »

Me too!

andreguidon · « **Reply #5 on:** January 28, 2009, 07:07:47 PM »

next pizza ill post some pics..... !!!!

dianabriscoe · « **Reply #6 on:** January 28, 2009, 08:17:29 PM »

We're in! WE being me and my seventeen year old son/Pizza Hut employee. (He says "how dare you try to replicate Dominoes!" he is a company man,...sigh.) He wants his own pizza business.

:pizza:Here is some practice for him.

Bill/SFNM · « **Reply #7 on:** February 02, 2009, 12:27:33 AM »

Let the games begin!!!!!!!! First to post with results gets bonus points.

Bill/SFNM

mkc · « **Reply #8 on:** February 02, 2009, 02:10:05 PM »

Unfortunately no pictures, but I did make the NY style dough that Flagpull posted in the "Tonight I dine with Sir Lancelot" thread.

Why is this "less is more"? Because the doughs I have made up until now have had a sugar ingredient (malt or honey or sugar) and have involved room temperature preferment before time in the refrigerator. For this dough, there was:

much less yeast than the usual JerryMac experiments I've done
less sugar (as in none added of any sort)
less preferment (as in none)
less time at room temperature

The water and flour were about the same. The duration of cold fermentation was about the same.

The dough had more flavor than we usually get, and the texture was closer to our preference (crisp outside, chewy inside), therefore with less, we got more. But I think the credit should go to Flagpull for posting. All I did was use his recipe.

Michelle

November · « **Reply #9 on:** February 02, 2009, 03:50:08 PM »

6.5 cm Pizza

100.0 %   King Arthur bread flour
63.00 %   water
3.500 %   malted milk powder
1.750 %   sea salt
0.100 %   ADY

Fermentation	10 hours @ 83 °F
Dough Weight	23 g
Diameter	6.5 cm (2.559 in)
Baking	3 minutes @ 600 °F

Bill/SFNM · « **Reply #10 on:** February 02, 2009, 03:56:14 PM »

Quote from: November on February 02, 2009, 03:50:08 PM

6.5 cm Pizza

You stole my idea, November. I'll have to come up with another one now!

Looks beautiful!

Bill/SFNM

Bill/SFNM · « **Reply #11 on:** February 02, 2009, 04:00:15 PM »

Quote from: mkc on February 02, 2009, 02:10:05 PM

Unfortunately no pictures, but I did make the NY style dough that Flagpull posted in the "Tonight I dine with Sir Lancelot" thread.
Why is this "less is more"? Because the doughs I have made up until now have had a sugar ingredient (malt or honey or sugar) and have involved room temperature preferment before time in the refrigerator.

Michelle,

Your entry is perfectly in sync with this month's theme. Nice job. Perhaps we can get some photos next time?

Bill/SFNM

November · « **Reply #12 on:** February 02, 2009, 04:04:07 PM »

Quote from: Bill/SFNM on February 02, 2009, 03:56:14 PM

You stole my idea, November. I'll have to come up with another one now!

Looks beautiful!

Bill/SFNM

Thank you. I knew I'd be stealing someone's idea.

jeff v · « **Reply #13 on:** February 02, 2009, 04:04:52 PM »

Quote from: November on February 02, 2009, 03:50:08 PM

6.5 cm Pizza

100.0 %   King Arthur bread flour
63.00 %   water
3.500 %   malted milk powder
1.750 %   sea salt
0.100 %   ADY

Fermentation 10 hours @ 83 °F
Dough Weight 23 g
Diameter 6.5 cm (2.559 in)
Baking 3 minutes @ 600 °F

Yea I was going to do this too. You did a fantastic job though-very nice.

Jeff

November · « **Reply #14 on:** February 02, 2009, 04:55:08 PM »

Quote from: jeff v on February 02, 2009, 04:04:52 PM

Yea I was going to do this too. You did a fantastic job though-very nice.

Jeff

Thanks. I have lots of ideas, so in case anyone else runs out, you can send me a personal message. Otherwise I will wait until the end of the month before revealing them as additional entries. The reason I went with this idea was because I thought it was the least original.

mkc · « **Reply #15 on:** February 02, 2009, 05:54:17 PM »

Quote from: Bill/SFNM on February 02, 2009, 04:00:15 PM

Michelle,

Your entry is perfectly in sync with this month's theme. Nice job. Perhaps we can get some photos next time?

Yes, this time maybe we won't be quite so hungry and anxious to dive into the pizza

Michelle

petef · « **Reply #16 on:** February 03, 2009, 01:06:07 AM »

Quote from: Bill/SFNM on February 02, 2009, 03:56:14 PM

You stole my idea, November. I'll have to come up with another one now!

Looks beautiful!

Bill/SFNM

That's funny, I was thinking the same thing!

Here's an idea... The best micro sized pizza would be one that best resembles a full sized pizza.
This would allow multiple people to submit the same concept but in competition with each other.

---pete---

Pete-zza · « **Reply #17 on:** February 03, 2009, 08:53:12 AM »

I know that this post, http://www.pizzamaking.com/forum/index.php/topic,576.msg18395.html#msg18395, does not qualify for the present challenge because it transpired some time ago, but it does demonstrate a practical application where less is more.

Peter

Art · « **Reply #18 on:** February 03, 2009, 06:52:06 PM »

Just had these for an emergency supper. Less work is more better when you're out of time.

Art

jeff v · « **Reply #19 on:** February 08, 2009, 10:29:38 PM »

I'm going to post this here, though it could be considered a focaccia and not sure if that qualifies.

Basically a very high hydration dough w/ 25% semolina. Even after 3 stretch and folds the dough was almost batter. I topped it w/ 6in1's, basil, oregano, salt and a little pecorino romano when it came out.

Very simple, but very good. It was 1 1/4- 1 1/2" thick, but light as air not bready at all.

Jeff