Author Topic: MWTC  (Read 1730 times)

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Offline Jackitup

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MWTC
« on: March 05, 2009, 10:23:33 PM »
Glutenboy,

Would you do me a solid?

How about trying my dough in your oven.

I think it would be very interesting to see your results.

My Favorite Dough Recipe:

100% All Trumps
65% Water @ 68 degrees
1/2% IDY
2% Salt
2% Sugar
2% EVOO

Mix 2 min., 20 Min. Riposo,  5 Min. Knead

Ball it up, then into the Refrigerator.

48 Hour Minimum Cold Fermentation

Counter rise at least 1-1/2 hour. (I just made a pizza allowing it to rise in the baking pan for 4 hours and it was one of the best dough I have ever made.)

Thats it!!!

The above mentioned 4 hour counter rise pizza used a 14 day old dough from this recipe and it was Fantastic.

I would appreciate it if you would give this a try. I am extremely interested to see the results baked in your oven.

MWTC  :chef:

I really like the look of your crust recipe so I made a batch tonite for use on Sat or Sun. I'll post the results. I'm using Kyrol, Premium Grade, High Gluten Flour with your formulation. Looking forward to the pie this weekend.
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!


Offline Jackitup

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Re: MWTC
« Reply #1 on: March 08, 2009, 11:26:31 PM »
3 hour counter rise, 3 1/2 day proof in fridge, topped with sausage, onions, mushrooms, black olives, roasted green peppers and some bacon crumbled on top, Cheese was a blend of mozz, asiago, parm, and cheddar.
Baked at 500 with convection on. Some blisters noted but not as many as MWTC's or Glutenboy's pics. We usually do cracker crust but this was very good and will be a keeper. Both daughters and son in law loved it as did my wife and I. VERY good texture and chew. Now the kitchen will be closed for a couple weeks for the big remodel....can't wait the 'that's' done.
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline MWTC

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Re: MWTC
« Reply #2 on: March 09, 2009, 12:09:30 PM »
Both daughters and son in law loved it as did my wife and I. VERY good texture and chew.

Thanks for trying the formulation. You can't get better reviews than that !!!!  ;D  If you can get some All-Trumps it would be even better.

Its the best formulation that I have come up with so far. I am extremely pleased with it also.

I am still waiting for Glutenboy's results.

MWTC  :chef:
« Last Edit: March 09, 2009, 03:25:52 PM by MWTC »

Offline scott r

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Re: MWTC
« Reply #3 on: March 09, 2009, 12:43:24 PM »
mtwc 

Nice recipe!  I just wanted to add that in my flour testing kyrol performs pretty much exactly like all trumps.  I have never found 2 flours that are so similar, but if I had to give the edge to one it would be the Kyrol.

Offline Jackitup

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Re: MWTC
« Reply #4 on: March 09, 2009, 12:56:42 PM »
It is definitely a keeper that I saved in the "pizza recipe file". The crumb was almost ciabatta like, airy, soft and chewy all at the same time, very good. I've been using the Kyrol for some time now and like it for most ALL my breads and pizzas, great stuff. One just wants to try to steer away from too much gummy layers due to the bromated thingy, but hell, I should be as worried about all the cheese and meat I eat and I don't watch that very well either...;-)
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Pete-zza

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Re: MWTC
« Reply #5 on: March 09, 2009, 01:42:24 PM »
Jon,

What amount of dough did you use and for what size pizza? It looks like you baked yours on the aluminum foil and on the pizza stone. Is that correct?

MWTC,

What amount of dough have you been using and for what size pizza? Are you baking on a pizza stone or are you using a pan (the steel one, maybe)?

Peter

Offline MWTC

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Re: MWTC
« Reply #6 on: March 09, 2009, 03:44:31 PM »
scott r,

Thanks. Nice to know about the Kyrol. I have never tried that brand but I do have access to it from one of my suppliers. I will give it a try sometime.

Peter,

I am baking on the stone. With and without a pan. The pan that I use mostly is a 10 inch tin plated steel pan using 11 oz. of dough. I am also using an 11 inch PSTK cutter pan using the same 11 oz. dough. Excellent results.

As a side note, I did have a break though with the Glutenboy's Pizza baking protocol. What I did was, place the stone on the bottom rack of the oven and take out the middle rack. Turn on the broiler, on high. Allow the stone to heat up to 500 degrees, about a half hour and then bake the pizza on the stone,(no pan) with the broiler on high. It cooked and looked almost exactly like Glutenboy's without the nice white cheese. The toughness was eliminated and it was browning just like his. I was surprised with the breakthough. A completely different result from just preheating the oven to 500-550 degrees without the broiler. This breakthough is keeping the broiler on, the entire time. It is not quite as good as the 2stone but close. And if I didn't have one I would be baking like that from now on. Much improved. Have you tried it like that? If not try tonight.  :)

MWTC  :chef:
« Last Edit: March 09, 2009, 03:50:52 PM by MWTC »

Offline Pete-zza

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Re: MWTC
« Reply #7 on: March 09, 2009, 03:54:18 PM »
MWTC,

My oven doesn't permit keeping the broiler on all the time. It cycles in and out based on oven temperature. I would have to keep opening and closing the oven door to get the broiler to kick on again, which would not be practical and no doubt would allow too much heat to escape.

Peter

Offline MWTC

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Re: MWTC
« Reply #8 on: March 09, 2009, 04:11:28 PM »
I think mine might be doing the same thing. I am not sure. I did see that it was not on when I was preparing the pizza for the bake but after I put the pizza on the stone it kicked back on. The bake took 4 minutes. Maybe when I opened the door to check the stone temperature I let out enough heat to allow it to kick back on. And when I loaded the pizza maybe I did the same thing again. All I know it took it to another level which was acceptable where the other was/is not. IMHO

Offline Jackitup

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Re: MWTC
« Reply #9 on: March 09, 2009, 07:39:00 PM »
Jon,

What amount of dough did you use and for what size pizza? It looks like you baked yours on the aluminum foil and on the pizza stone. Is that correct?

MWTC,

What amount of dough have you been using and for what size pizza? Are you baking on a pizza stone or are you using a pan (the steel one, maybe)?

Peter

It was 600 gr of flour with MWTC's recipe. It made a 17 1/2" pie, that was as big as I can get one on my stone without making a mess. 600 was a bit much, next I'll knock it down to 500, And yes, on the oiled foil. Started between 2 sheets of oiled Reynold's plastic wrap, spread out by hand and gently using a piece of 2" PVC about 4" long to spread the dough into shape, then flip onto the oiled foil, finish shaping, top it and into the oven. Didn't pick up the flour shaker once.
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!


Offline Pete-zza

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Re: MWTC
« Reply #10 on: March 09, 2009, 08:07:19 PM »
This is a tale of two pizzas.

Based on what Jon (Jackitup) reported, his dough formulation looked like this:

Flour (100%):
Water (65%):
IDY (0.50%):
Salt (2%):
Olive Oil (2%):
Sugar (2%):
Total (171.5%):
600 g  |  21.16 oz | 1.32 lbs
390 g  |  13.76 oz | 0.86 lbs
3 g | 0.11 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
12 g | 0.42 oz | 0.03 lbs | 2.15 tsp | 0.72 tbsp
12 g | 0.42 oz | 0.03 lbs | 2.67 tsp | 0.89 tbsp
12 g | 0.42 oz | 0.03 lbs | 3.01 tsp | 1 tbsp
1029 g | 36.3 oz | 2.27 lbs | TF = N/A

Using 36.3 ounces of dough to make a single 17.5" pizza, the corresponding thickness factor is 0.1509179.

Based on what MWTC reported, his dough formulation looks like this:

Flour (100%):
Water (65%):
IDY (0.50%):
Salt (2%):
Olive Oil (2%):
Sugar (2%):
Total (171.5%):
181.84 g  |  6.41 oz | 0.4 lbs
118.19 g  |  4.17 oz | 0.26 lbs
0.91 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
3.64 g | 0.13 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
3.64 g | 0.13 oz | 0.01 lbs | 0.81 tsp | 0.27 tbsp
3.64 g | 0.13 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
311.85 g | 11 oz | 0.69 lbs | TF = N/A

When MWTC uses the 11 ounces of dough to make a 10" pizza in his tin-plated straight-sided steel pan, the thickness factor is 0.140056. It will be slightly different when using the 11" cutter pan because of the sloping sides of the cutter pan.

For Jon to make a 17.5" pizza with the same crust thickness as MWTC's pizza using his steel pan, he would use the following dough formulation:

Flour (100%):
Water (65%):
IDY (0.50%):
Salt (2%):
Olive Oil (2%):
Sugar (2%):
Total (171.5%):
556.87 g  |  19.64 oz | 1.23 lbs
361.97 g  |  12.77 oz | 0.8 lbs
2.78 g | 0.1 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
11.14 g | 0.39 oz | 0.02 lbs | 2 tsp | 0.67 tbsp
11.14 g | 0.39 oz | 0.02 lbs | 2.47 tsp | 0.82 tbsp
11.14 g | 0.39 oz | 0.02 lbs | 2.79 tsp | 0.93 tbsp
955.04 g | 33.69 oz | 2.11 lbs | TF = 0.140056

Peter


Offline MWTC

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Re: MWTC
« Reply #11 on: March 09, 2009, 11:11:27 PM »
Thanks Peter, you're the best.

The Tin Plated Steel Pan is a sloped sided pan and its 1-1/2 inch high. It exposes the rim of the pizza to more heat. I have tried the straight sided pan and it isn't my preference. The Olive Oil is EVOO. I don't think that messes up your numbers, I hope.
« Last Edit: March 09, 2009, 11:36:59 PM by MWTC »

Offline Jackitup

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Re: MWTC
« Reply #12 on: March 10, 2009, 03:09:31 AM »
Echoing MWTC, thanks Peter, you do a hell of alot here and it is much appreciated. 10,000 posts for you right around the corner.....simply awesome!
Jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Pete-zza

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Re: MWTC
« Reply #13 on: March 11, 2009, 12:15:10 PM »
The Tin Plated Steel Pan is a sloped sided pan and its 1-1/2 inch high. It exposes the rim of the pizza to more heat. I have tried the straight sided pan and it isn't my preference. The Olive Oil is EVOO. I don't think that messes up your numbers, I hope.

MWTC,

The fact that you used EVOO does not alter the numbers in any way. There is actually very little difference in the numbers for most common oils, including olive oil (any form), vegetable oil (soybean oil), corn oil, canola oil, oil blends, etc. I use mostly the conversion data from nutritiondata.com.

With your pan, your pizza is likely to bake up a bit differently than Jon's because your pan has sides and contains the pizza as it bakes whereas Jon's pizza is unbounded and will spread more before baking because of the 65% hydration. Also, he is baking directly on the stone with only a sheet of aluminum foil between his pizza and the stone.

Peter