Razza’s Dan Richer Cookbook (2021)

[HansB]

No, that kinda defeats the purpose of his philosophy expressed in the book (imo). He rails against higher protein flours.

I agree. If you want to make his pizza, make it exactly like it is in the book. Then change it next time if you want.

[Rainier42]

Also, since he has high heat wood fired ovens in his shop, I assume his dough is at a lower 68% hydration?

[GPalmer]

I agree. If you want to make his pizza, make it exactly like it is in the book. Then change it next time if you want.

Exactly, try it as written, tailor it for the consumers.

[HansB]

Also, since he has high heat wood fired ovens in his shop, I assume his dough is at a lower 68% hydration?

He has separate recipes in the book for high and low temps.

[Rainier42]

He has separate recipes in the book for high and low temps.

Yes, understood.  Am asking if my assumption that he is using his recipe for high temp oven is correct.

[HansB]

Yes, understood.  Am asking if my assumption that he is using his recipe for high temp oven is correct.

His "Everyday Dough" is 76% for home oven, and yes, 68% for high temp. The sourdough is 78% for low temp and 70% for high temp.

[SonVolt]

Read the book 

[ebpizza]

A look inside the process


https://youtu.be/DhUYdCyOLYk

[tlb2017]

Anyone know how long his pizzas are in the oven? Is it 90 seconds or a longer bake?
Seems to be a slower bake than standard neapolitan.

[scott r]

2.5 minutes ish

[ptix]

   In the video, is he using starter and then adding commercial yeast (what is the brown powder being added twice) ?

[scott r]

yes, sourdough starter, commercial yeast, and diastatic malt

[Jersey Pie Boy]

Scott...that's quite a combo. You've been more often than I. Which of these is responsible the key flavor profile of the crust. When I've played with LDM, it's the star of the show. I don't recall an SD flavor, but have only been there twice.. his flours are malted though, so LDM is addition rather than replacement, right?

[SonVolt]

If I remember correctly, he only recommends LDM if you're baking in a home oven to help with browning.

[scott r]

Knowing his oven well (I have the same one) I dont think he is upping the malt too far from where a typical malted flour would be straight from the bag.  I think the malt is essentially bringing the t85 portion of his blend (which is not malted) up to where a malted flour from the mill would typically go.  I think if he were to go too crazy with the malt his pizzas would burn very quickly in that oven.  It can hang in the 2-3 minute range nicely, but if the malt was more than just a little, it would start causing problems with excessive browning/burning at those speeds. 

With the amount of diastatic malt he is using I doubt there would be a huge flavor boost.  You can still taste the flavor of wild yeast in his pizzas for sure (but it is not tart or tangy).

[Jersey Pie Boy]

Thanks Scott..very helpful  Are most t85s and whole grain flours unmalted?

[scott r]

I believe so, but there may be exceptions.  The central milling T85 is available in a malted version, but in NY there are a limited number of 50lb bags of central milling products brought into the distributors so its probable that only the non malted version is available there.

[nicu2001]

Question for the experts in here.  After watching the recent youtube video (and owning the book), it seems there are some subtle differences as discussed earlier.  If I want to closely match the restaurant version in a gozney dome, what oven temp do you guys think is best?  As far as the dough goes, it appears he is only using the KA AP flour and not a mix of diff flours?  Then adding IDY and LDMP.  I am going to try this with Central Milling Bakers Craft (unmalted) which is 11.5% -- then using the high temp oven percentages from the book, and adding 0.07% IDY -- what % should I add in LDMP?  Thanks!!

[DoouBall]

Question for the experts in here.  After watching the recent youtube video (and owning the book), it seems there are some subtle differences as discussed earlier.  If I want to closely match the restaurant version in a gozney dome, what oven temp do you guys think is best?  As far as the dough goes, it appears he is only using the KA AP flour and not a mix of diff flours?  Then adding IDY and LDMP.  I am going to try this with Central Milling Bakers Craft (unmalted) which is 11.5% -- then using the high temp oven percentages from the book, and adding 0.07% IDY -- what % should I add in LDMP?  Thanks!!

I don't think you can easily substitute KAAP with CM ABC unmalted and then add malt to it. Even the malted CM ABC+ feels and bakes differently from KAAP. All the flours have different amounts of damaged starches, absorb water differently and ferment differently. The other complication is that malt comes in different strengths.

If you want to replicate Dan's dough, why not just use KAAP? It's cheap and readily available and comes already malted to the same extent as Dan's flour. If you have to substitute and it's easier for you to get CM products, then I would use CM ABC+ which is already malted.

Dan's book specifies for wood and gas ovens, to bake in the 600-700F range. If you go above 700F floor, malted flours tend to burn very quickly. 

[roumin]

I ordered the book and CM T85 flour, but until they get here, does anyone know how much T85 is he using in his typical mix.  I am leaning toward 10% of total