Author Topic: Edwards Cape Breton Pizza  (Read 654 times)

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Offline edward05

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Edwards Cape Breton Pizza
« on: March 30, 2016, 10:42:08 PM »
Trying to get a pizza similar to cape breton pizza where iam from i live in Australia now for the past 11 yrs and decided to try and make it

Just took out after 4days in fridge

Flour (100%):654g
Water (63%):412g
IDY (.65%):4.25g
Salt (2%):1.75
Olive Oil (1%):6.54g
Sugar (1%):6.54g


That made 3 365Gram Balls




Offline texmex

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Re: Edwards Cape Breton Pizza
« Reply #1 on: March 30, 2016, 11:58:03 PM »
Looks good. Show us the pizzas!
Reesa

Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #2 on: March 31, 2016, 04:17:36 AM »
Well bit of a flop but taste was there just the dough was abit strange

This is how it turned out. kind of ashamed to post photos but hope i can get some tips on maybe what went wrong

Fan Forced oven at 230c

My goal is to get a nice big fluffy airy outter crust





« Last Edit: March 31, 2016, 04:19:19 AM by edward05 »

Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #3 on: March 31, 2016, 04:46:53 AM »
So i think my dough recipe was not right,

Accorning to doing it by inches witch my tray is 14" the calculator gives me alot more weight

462G vs 365 is what i had made a few days ago


Pickup up a pizza stone over the weekend tho, Going to throw that other dough ball out

Flour (100%):    832.41 g  |  29.36 oz | 1.84 lbs
Water (63%):    524.42 g  |  18.5 oz | 1.16 lbs
IDY (0.3%):    2.5 g | 0.09 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Salt (1%):    8.32 g | 0.29 oz | 0.02 lbs | 1.49 tsp | 0.5 tbsp
Oil (1.5%):    12.49 g | 0.44 oz | 0.03 lbs | 2.77 tsp | 0.92 tbsp
Sugar (1%):    8.32 g | 0.29 oz | 0.02 lbs | 2.09 tsp | 0.7 tbsp
Total (166.8%):   1388.45 g | 48.98 oz | 3.06 lbs | TF = 0.10605
Single Ball:   462.82 g | 16.33 oz | 1.02 lbs
« Last Edit: March 31, 2016, 04:51:59 AM by edward05 »

Offline texmex

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Re: Edwards Cape Breton Pizza
« Reply #4 on: March 31, 2016, 07:53:47 AM »
So i think my dough recipe was not right,

Accorning to doing it by inches witch my tray is 14" the calculator gives me alot more weight

462G vs 365 is what i had made a few days ago


Pickup up a pizza stone over the weekend tho, Going to throw that other dough ball out

Flour (100%):    832.41 g  |  29.36 oz | 1.84 lbs
Water (63%):    524.42 g  |  18.5 oz | 1.16 lbs
IDY (0.3%):    2.5 g | 0.09 oz | 0.01 lbs | 0.83 tsp | 0.28 tbsp
Salt (1%):    8.32 g | 0.29 oz | 0.02 lbs | 1.49 tsp | 0.5 tbsp
Oil (1.5%):    12.49 g | 0.44 oz | 0.03 lbs | 2.77 tsp | 0.92 tbsp
Sugar (1%):    8.32 g | 0.29 oz | 0.02 lbs | 2.09 tsp | 0.7 tbsp
Total (166.8%):   1388.45 g | 48.98 oz | 3.06 lbs | TF = 0.10605
Single Ball:   462.82 g | 16.33 oz | 1.02 lbs

That dough on stone will probably give you what you want...can you get your oven any hotter? 
Reesa

Offline Jon in Albany

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Re: Edwards Cape Breton Pizza
« Reply #5 on: March 31, 2016, 08:25:19 AM »
Just wanted to make sure you knew these two formulations are different.  The salt in the second one is pretty low in my opinion. I think at 1% the dough will taste bland.  Lately I've been using 2.2% salt.

Online Pete-zza

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Re: Edwards Cape Breton Pizza
« Reply #6 on: March 31, 2016, 09:00:00 AM »
Just wanted to make sure you knew these two formulations are different.  The salt in the second one is pretty low in my opinion. I think at 1% the dough will taste bland.  Lately I've been using 2.2% salt.
^^^

Peter

Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #7 on: March 31, 2016, 06:09:21 PM »
Thanks guys, Will do 2.2% salt today iam going to try the 5hr dough recipe from essen1 will be making it this morning so ill also put it in the fridge for awhile

Make i can it it is prolly 250 to 260c it is fan forced aswell plus will put it on the lower rack


250c witch is 482f

« Last Edit: March 31, 2016, 06:13:42 PM by edward05 »

Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #8 on: March 31, 2016, 06:36:57 PM »
Getting ready to give this a try will be same day dough tho, Will put in fridge for a few hrs after initial WR


Flour (100%):    554.76 g  |  19.57 oz | 1.22 lbs
Water (60%):    332.86 g  |  11.74 oz | 0.73 lbs
IDY (.5%):    2.77 g | 0.1 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
Salt (2.2%):    12.2 g | 0.43 oz | 0.03 lbs | 2.19 tsp | 0.73 tbsp
Oil (1.5%):    8.32 g | 0.29 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp
Sugar (1%):    5.55 g | 0.2 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp
Total (165.2%):   916.47 g | 32.33 oz | 2.02 lbs | TF = 0.105
Single Ball:   458.24 g | 16.16 oz | 1.01 lb

Offline Jon in Albany

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Re: Edwards Cape Breton Pizza
« Reply #9 on: March 31, 2016, 08:08:27 PM »
Hope you like it!

Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #10 on: March 31, 2016, 11:39:50 PM »
Well 5hr dough is ready, 2nd batch 1st batch i could not handle it was like glue and very wet


Will pre heat oven on 250c for 90mins before bake

Pics of dough

Flour (100%):    554.76 g  |  19.57 oz | 1.22 lbs
Water (60%):    332.86 g  |  11.74 oz | 0.73 lbs
IDY (.5%):    2.77 g | 0.1 oz | 0.01 lbs | 0.92 tsp | 0.31 tbsp
Salt (2.2%):    12.2 g | 0.43 oz | 0.03 lbs | 2.19 tsp | 0.73 tbsp
Oil (1.5%):    8.32 g | 0.29 oz | 0.02 lbs | 1.85 tsp | 0.62 tbsp
Sugar (1%):    5.55 g | 0.2 oz | 0.01 lbs | 1.39 tsp | 0.46 tbsp
Total (165.2%):   916.47 g | 32.33 oz | 2.02 lbs | TF = 0.105
Single Ball:   458.24 g | 16.16 oz | 1.01 lb

+1% bowl Res comp

« Last Edit: April 01, 2016, 12:02:19 AM by edward05 »

Online Pete-zza

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Re: Edwards Cape Breton Pizza
« Reply #11 on: April 01, 2016, 12:15:02 AM »
edward05,

Can you tell us what type and brand of flour you are using where you are in Australia?

Peter


Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #12 on: April 01, 2016, 01:11:17 AM »
edward05,

Can you tell us what type and brand of flour you are using where you are in Australia?

Peter

Whyalla South Australia

Here is a photo pete . along with the 1.5 hr WF before fridge


Offline edward05

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Re: Edwards Cape Breton Pizza
« Reply #13 on: April 01, 2016, 04:09:58 AM »
here is DB 3hrs after CF after 1.5hrs with WF



 

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