Author Topic: 8-Day Dough  (Read 9468 times)

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Offline widespreadpizza

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Re: 8-Day Dough
« Reply #40 on: January 27, 2010, 11:17:55 PM »
Peter,  I did use my wood fired oven for these,  and it is strange, over the last few years of getting to know my oven I have kind of given up on temps.  It is almost more like an intensity thing,  a rating that includes actual surface temps,  and live flame effect.  On a scale of one to ten,  I would say the intensity factor was like a 6 for these pizzas.  Hot enough to cook them in a few minutes,  but in the overall scheme of things not that hot.  I would venture to guess these were equivlent to about 600-700 degrees.  I hope this makes some sort of sense.  -marc


Online Pete-zza

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Re: 8-Day Dough
« Reply #41 on: January 27, 2010, 11:27:48 PM »
Marc,

Yes, that makes sense. From the totality of your efforts as you described them, it looks like you pretty much followed Glutenboy's script in making your versions of his pizzas. I agree with you that is a neat idea to make a whole bunch of dough balls using Glutenboy's dough formulation and dough management methods to have on hand whenever the mood strikes you to make a pizza. When I tried Glutenboy's dough formulation, I used the dough ball after eight days but felt it could have gone a few more days.

Peter

Offline RichC

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Re: 8-Day Dough
« Reply #42 on: February 04, 2010, 09:34:18 AM »
I used Glutenboy's formulation to create some pies.
Last night, I used 2 8-day old skins that were made with
the last of my Bova generic hi-gluten flour.  All of my skins
starting with this weekends Super Bowl skins will be made with
KASL. 

These skins were fantastic.  I used a 305gr. ball, and was easily able
to reach 14".  The dough was so easy to stretch, I may have been able
to reach +15".  The center was so thin, that the kids commented on it.
It really didn't look like it would support the toppings, but it did. 

The crust had nice spring, but instead of golden brown, it was more of a
rustic tan coloring.  I had nice leapording on the bottom as my tiles reached
586dgf when the pizza was placed in the oven.  Total cook time was just about
7 minutes.  Some 6in1's were place on top with Sargento WM Mozz + 4 Cheese
Italian blend.  Some pepperoni and sausage with onions, plus one with mushrooms,
onions and peppers.  Overall, the best pies I have made to date.

I can't wait to try the next skins made with the KASL.  The dough felt very silky
smooth when i was making it, totally different then the Bova genenric flour.

« Last Edit: February 04, 2010, 09:39:20 AM by RichC »

Offline Mad_Ernie

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Re: 8-Day Dough
« Reply #43 on: February 04, 2010, 09:47:02 AM »
Nothing wrong with that!  :) :pizza:

Great looking pizza, Rich.  :D

-ME
Let them eat pizza.

Offline Bob1

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Re: 8-Day Dough
« Reply #44 on: February 04, 2010, 10:59:44 AM »
Looks good Rich,
I think the KASL will be even better.  I have to give this 8 day a try.  I've been admiring it for too long. 

Bob

Offline Glutenboy

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Re: 8-Day Dough
« Reply #45 on: February 04, 2010, 01:12:17 PM »
Rich -

Those pies look fantastic.  Great color and nice-n-airy.  Never having tried KASL myself, I can't wait to see what it brings to the formula.  Please post pics!
Quote under my pic excludes Little Caesar's.

Offline Glutenboy

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Re: 8-Day Dough
« Reply #46 on: February 09, 2010, 09:56:00 PM »
Hey Rich!  Still waiting on the KASL pics!  How did the pies come out?
Quote under my pic excludes Little Caesar's.