Author Topic: Pretty fly for a white guy!?! (Read 4923 times)

Villa Roma · « **on:** December 19, 2009, 11:30:07 AM »

Usually I'm a whole wheat kinda guy (they call me Mr. Natural on down to the health food store

) but just for old times sake I decided to jump into the white flour pizza arena. Here's three cooked in 1:45 at 800 degrees on my MLBE.

Villa Roma

JConk007 · « **Reply #1 on:** December 19, 2009, 05:54:11 PM »

Beautiful as allways Villa ,
Your shattered thread is one of my favorites! care to share your white recipe on those babies
John

Villa Roma · « **Reply #2 on:** December 20, 2009, 02:17:56 AM »

John…..Thanks for the kind words, I’m trying to keep up with you WFO folks. This was my best white flour pizza yet. The crust had a buttery note that, like a ghost, still haunts me. All I could say was, “I can’t believe it’s not butter!”

This batch is your basic low yeast preferment/high hydration/no knead dough. The preferment is subtracted from the total ingredient list.

300 gm Gold Medal Better for Bread flour
100 gm Gold Medal Unbleached AP flour
300 gm Water (75%)
8 gm salt (2%)
1/64 tsp ADY yeast

Wednesday morning 0600:
75 gm flour
60 gm water (80%)
1/64 tsp yeast

Dissolve yeast in water, add flour and stir. Let sit for an hour and stir.
Preferment will triple in about 12-16 hours. Stir and refrigerate.

Friday morning 0700:
Remove preferment from fridge, dust with flour and chop into small pieces.
Combine remaining ingredients in a bowl and stir with the handle end of a spoon or an SOS (sawed off screwdriver). Let rest an hour and stir again. Repeat in an hour. Dump dough on counter and cover. Stretch and fold dough twice over the next few hours. Scale at 175 gm, place into lightly oiled plastic containers and refridgerate.

My stretch and fold technique:
Wet your hands and scraper with water first with this high hydration dough.

<a href="http://www.youtube.com/watch?v=Xq6qUKCeseQ" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=Xq6qUKCeseQ</a>

Saturday afternoon 1500:
Remove dough from refer and warm at room temperature for 2 hours. The dough temp was 60 degrees when I baked it. I baked the pizza at just under 800 degrees for 1:45- 2 minutes. Thickness factor for a 9” pie is .1, a 10” is .08.

Villa Roma

Edit: I used about 100 grams of GM unbleached AP flour. I'm making another batch using all bread flour and will post it in a few days.

thezaman · « **Reply #3 on:** December 20, 2009, 12:10:18 PM »

villa romano, the abbreviation on the oven represents ??[ sorry if it a dumb question ]. the pizzas look great ! how big are they ,that is a nice rise for 175 grams of dough. thanks for including you dough temp at cooking, i find that very helpful . larry

thezaman · « **Reply #4 on:** December 20, 2009, 12:11:42 PM »

sorry,reread the post and now know the sizes!!

Villa Roma · « **Reply #5 on:** December 20, 2009, 12:20:17 PM »

larry.....MLBE stands for Mini Little Black Egg. It's the mini version of the original LBE. http://www.pizzamaking.com/forum/index.php/topic,4753.0.html

Villa Roma

Villa Roma · « **Reply #6 on:** December 24, 2009, 05:17:47 AM »

Here is the pizza made with all GM Better for Bread flour. I let it go an extra day in the refer. The cheese was cold so it didn't melt as it usually does when I give it time to warm up to room temp (I was in a rush). I also made some French bread.

Happy Holidays, Villa Roma

andreguidon · « **Reply #7 on:** December 24, 2009, 06:59:38 AM »

wow ! that bread looks delicious ! was that the same dough as the pizza ?

Villa Roma · « **Reply #8 on:** December 24, 2009, 07:17:06 AM »

Thanks, yes it was the same dough as the pizza.

Villa Roma

JConk007 · « **Reply #9 on:** December 24, 2009, 08:56:33 PM »

O so thats 3 days in the fridge with preferment smae as 1st right?
Love the char and leparding on the crust!
A purr fect pie!

John

Villa Roma · « **Reply #10 on:** December 25, 2009, 02:31:31 AM »

Quote from: JConk007 on December 24, 2009, 08:56:33 PM

O so thats 3 days in the fridge with preferment smae as 1st right?
Love the char and leparding on the crust!
A purr fect pie!
John

John.....Just to be clear, the preferment rises at room temp for 12-16 hours and then goes into the fridge for the remainder of the 48 hours. The final dough is the same as the recipe above but I let it go an extra day in the fridge and used all GM bread flour.

Next time I'll increase the preferment to 33% and lower the hydration.

I used fresh mozz and crumbled Feta cheese on these pizzas. Feta cheese is not very Neapolitan but it adds some nice flavor.

The French bread was baked in my electric oven.

Villa Roma

Villa Roma · « **Reply #11 on:** December 30, 2009, 07:25:57 AM »

Here's a pie made with GM Unbleached All Purpose flour. I lowered the hydration to 70% and baked it at 650 degrees for 3 1/2 minutes. There's more French bread too.

Villa Roma

norma427 · « **Reply #12 on:** December 30, 2009, 08:53:25 AM »

Villa Roma,
Your pizza and bread look delicious.

I see you are getting great results with your preferment. In the future I will try your advise on the preferment you gave me.
Always great to see pics of the char.
Thanks,
Norma

Essen1 · « **Reply #13 on:** December 30, 2009, 07:44:57 PM »

Villa,

Great looking pies, Bro!! Not to mention the breads!

And your endeavor reminded me to pay a little more attention to my LBE since it's been kind of neglected lately

Villa Roma · « **Reply #14 on:** December 31, 2009, 01:53:02 AM »

Norma and Essen thanks. The bread was an attempt to recreate the Portuguese rolls we used to get when I lived in southern Massachusetts. This recipe called for potato, butter and milk. When they were cooling down they smelled just like BK french fries! Next time I'll drop the butter and milk. I'd like to try the French Fry dough on a pizza crust.

Villa Roma

norma427 · « **Reply #15 on:** December 31, 2009, 04:33:23 AM »

Quote from: Villa Roma on December 31, 2009, 01:53:02 AM

Norma and Essen thanks. The bread was an attempt to recreate the Portuguese rolls we used to get when I lived in southern Massachusetts. This recipe called for potato, butter and milk. When they were cooling down they smelled just like BK french fries! Next time I'll drop the butter and milk. I'd like to try the French Fry dough on a pizza crust.

Villa Roma

Villa Roma,
When you said your rolls were made with potato, butter and milk, I thought WOW,

they were some of the ingredients I had used in the Kimmelweck Rolls and then from the dough left over I made the Kimmelweck pizza. Your rolls looked more tasty than mine.
I would be interested is seeing your pizza crust when you make French Fry dough. I have never tasted any pizza made in a WFO. Is this how your recent pizza and rolls were baked or in the LBE?
Norma

Villa Roma · « **Reply #16 on:** December 31, 2009, 07:17:47 AM »

Quote from: norma427 on December 31, 2009, 04:33:23 AM

Villa Roma,
When you said your rolls were made with potato, butter and milk, I thought WOW, they were some of the ingredients I had used in the Kimmelweck Rolls and then from the dough left over I made the Kimmelweck pizza. Your rolls looked more tasty than mine.
I would be interested is seeing your pizza crust when you make French Fry dough. I have never tasted any pizza made in a WFO. Is this how your recent pizza and rolls were baked or in the LBE?
Norma

Norma,
The pizza was baked in my Mini LBE at 650 degrees and the rolls were baked in a convection electric oven at 425 degrees. I need to try baking the rolls at a much higher temperature with the larger LBE. I'm moving back to the states in a few months so I'll be able to get all my stuff out of storage and go wild. I'd also like to try some different flours like Caputo and Giustos.

The way to get a crispy, crunchy crust is to induce steam into the oven. I cover the rolls with a steel mixing bowl after I mist the inside with a fine sprayer. I remove the mixing bowl after 10 minutes and turn on the convection fan for the final 20 minutes in the oven.

Villa Roma

norma427 · « **Reply #17 on:** December 31, 2009, 07:22:31 AM »

Villa Roma,
Thanks for the tips.

Norma

Villa Roma · « **Reply #18 on:** January 03, 2010, 06:53:10 AM »

I got bored so what did I do? Make pizza of course! I used some potato in this batch and it came out very light and added some color to boot! I may have to try this on my WW pizzas. The first pizza had butter, milk and potato and the second pizza got the potato and some honey. I like the second one better.

Lighten up, Villa Roma

norma427 · « **Reply #19 on:** January 03, 2010, 08:02:32 AM »

Villa Roma,
Your pies look delicious.

When you used just the potatoes, did you use the potato water added in with your hydration?
Norma