More flavour in dough

[Jackitup]

Glad he's on the road to recovery Norma!

[norma427]

Glad he's on the road to recovery Norma!

Jon,

Thanks!  Jim still has a long way to go.  His breathing still isn't good and he is very weak.

Norma

[norma427]

Decided to try a pan pizza this around 5pm, with the messed up dough ball, leftover from The Ware Center event at Reply 36
https://www.pizzamaking.com/forum/index.php?topic=65628.msg707704#msg707704

The dough ball was opened and tossed and twirled, by two men, and the younger boy.  After they were finished, decided to balled the dough skins, without adding any oil to the plastic containers.  Just went home and put them in my fridge.  Not sure which dough ball this was (could have been either of the men or the younger boy), but was surprised it lasted this long when I mixed the dough two Monday's ago.  No sugar was added to the dough formulation.  Crust taste was very good.

Dough was pressed out and left to rise on top of my stove. Baked in an Allied round steel Blackbuster pan, at 500 degrees F, on a pizza stone, in my home oven.

Wonder why this dough ball lasted so long, and still was good.  The dough ball was 16 days old, from the time it was made.  IDY was 30%, Hydration was 63% and flour was Kyrol.

Also used one of the dough balls at Reply 229  https://www.pizzamaking.com/forum/index.php?topic=69342.msg709117#msg709117

Norma

[norma427]

Norma

[norma427]

Norma

[norma427]

Wanted to post, that when I was asked to be on "Pizza Wars" and decided to go, wanted to get some of the cheddar I used on my pizza stand, to add to a new mozzarella. Knew they always carried the cheddar at the local Country Store, right near where I live.  Was surprised they didn't carry the cheddar anymore.  Tried the brand of cheddar they said was about the same, but it wasn't anything like the cheddar I used before.  About a week later talked to the owner of the Country Store and she told me that Lipari stopped handling the cheddar I used at market.  Guess I would have been stomped on what chesse/cheeses, that I would need if I still had my pizza stand.

On that pan pizza yesterday, used cheddar that had been frozen for one and a half years.  It didn't taste the same, but still was good. 

Norma

[billg]

Norma, that looks delicious!!!!!  I wish I could eat that right now!!!!!!!

[norma427]

Norma, that looks delicious!!!!!  I wish I could eat that right now!!!!!!!

Bill, Thanks!

Norma

[Ian J]

Hi Norma,

I've really enjoyed your pizza journey over the years and I am very envious of your pies.

I understand you used a mild cheddar on your pizzas, can I ask how you listed it on your menu?

[norma427]

Hi Norma,

I've really enjoyed your pizza journey over the years and I am very envious of your pies.

I understand you used a mild cheddar on your pizzas, can I ask how you listed it on your menu?

Ian,

Am glad to hear you enjoyed my pizza journey over the years.

Yes, I did use a mild cheddar on most of my pizza's, after I found the cheddar that acted like mozzarella in most ways, but in my opinion had a better taste.  I never listed on any menu what went into my pizza's.  I was a small pizza stand and only had prices for different pizza's.  If I felt like doing an experiment with other toppings or cheeses, I could do what I wanted.  Customers decided what they wanted.  Even won the Caputo Cup with the mild cheddar.   

Norma

[TheNorthPizza]

I recently read a thread on PMQ think tank about More flavour in dough at http://thinktank.pmq.com/threads/more-flavour-in-the-dough.14995/  Since PMQ think tank has recently been changed this is what Tom Lehmann posted since I can't not get the direct link to what Tom posted.

Mike;
Here's another approach that I've had good success with in small stores. Get a 30-gallon plastic barrel with a lid approved for food contact. For a 50# flour basis dough size, make a sponge using 30# of flour, 15 to 16# of water (cold) and 0.75-ounce of instant dry yeast. Place these ingredients in the mixing bowl and mix at low speed for about 7-minutes then transfer to the barrel which has been lightly oiled inside. Cover and set aside to ferment overnight. I recommend making the sponge each night just before closing. The sponge will be ready to use on the following day. To make your dough, transfer the fermented sponge to the mixer, add 20# of flour, 14-ounces of salt, 12-ounces of sugar (optional), 2-ounces of instant dry yeast, 13 to 14-pounds of water (75F), 16-ounces of olive oil. Mix at low speed for 2-minutes without the oil, then add the oil and mix just until you achieve a smooth dough consistency/satiny appearance. You are looking for a finished dough temperature of 80 to 85F. After mixing immediately scale and ball, place into dough boxes, wipe the dough balls with a little salad oil, and place in a reach in cooler for at least 2-hours before using. The dough will keep all day in the reach in. Just be sure to stagger/off set the boxes as you place them in the reach in to allow for more effective cooling. After about 2-hours the boxes can be nested to prevent drying. This process gives a finished crust with improved flavor over same day dough and it is about as close to bullet proof as one can get.
Tom Lehmann/The Dough Doctor

And

Mike;
One of the things that we commonly do is to make a master sponge which is nothing more than a sponge that is large enough to be divided between a number of doughs. Now, every time you make a dough during the day you just add the correct weight of sponge to the dough and you will get an improvement in flavor with each of the doughs. Sponges are very tolerant to variations in fermentation time so you don't have much if any variation in flavor due to differences in sponge age over the course of the day.
Tom Lehmann/The Dough Doctor

Is Tom's sponge method an easy one to convert for smaller dough batches other than 50 lb. of flour?

Norma

Has anyone tried the Notoroious P.I.E pizza making books? More specifically the NY Style? Heard good things. https://www.thenotoriouspie.com/products/new-york-pizza-digital-version

[norma427]

Has anyone tried the Notoroious P.I.E pizza making books? More specifically the NY Style? Heard good things. https://www.thenotoriouspie.com/products/new-york-pizza-digital-version

Never heard of that book.  Maybe if you start your own thread, under NY style pizza you might get more answers on how to make NY style pizza with the oven you have.

Best of luck!

Norma

[PapaJawnz]

Is sourdough acceptable in new york style pizzas?  I have a wheat starter I would like to try out in this style but worried it may take over the flavor of the pizza.

[norma427]

Is sourdough acceptable in new york style pizzas?  I have a wheat starter I would like to try out in this style but worried it may take over the flavor of the pizza.

Yes, sourdough is acceptable in a NY style pizza.

Norma

[wangji123]

you are my pizza hero， my dream is make pizza as good as you，i really like your pizza，this pizza is i learn from you，i will move on

[norma427]

you are my pizza hero， my dream is make pizza as good as you，i really like your pizza，this pizza is i learn from you，i will move on

wangji,

Thank you!  Hope you can make any style of pizza's you want. 

Notma

[MrPibbs]

Anyone try adding one of the various pizza spice blends to your pie?  Saw this website with his own home mix at bottom:  https://www.myhouseofpizza.com/pizza-seasoning-blend-recipe/

He has links to: 

King Arthur Pizza Seasoning (A simple seasoning including onion, garlic, red pepper, and basil)
Chef Paul Prodhomme's Magic Seasoning (A rich seasoning including parmesan cheese)
Pizza Seasoning by Flavor God (A zesty seasoning including tomato and paprika)
Frontier Pizza Seasoning (Includes bell peppers, parsley, and thyme)