Author Topic: Super super emergency pizza.  (Read 7792 times)

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Offline Flagpull

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Super super emergency pizza.
« on: February 25, 2009, 06:01:56 PM »

Flour (100%):
Water (64%):
IDY (.5%):
Salt (3%):
Oil (.5%):
Total (168%):
233.79 g  |  8.25 oz | 0.52 lbs
149.63 g  |  5.28 oz | 0.33 lbs
1.17 g | 0.04 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
7.01 g | 0.25 oz | 0.02 lbs | 1.46 tsp | 0.49 tbsp
1.17 g | 0.04 oz | 0 lbs | 0.26 tsp | 0.09 tbsp
392.77 g | 13.85 oz | 0.87 lbs | TF = 0.09

KASL was the flour, mixed and let sit on table for about 1.5 hours before going into the oven. Came out really well with the exception of it being just a bit too chewy.

Offline Pete-zza

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Re: Super super emergency pizza.
« Reply #1 on: February 25, 2009, 07:04:20 PM »

For the short time involved, the pizza looks good.

For another good emergency type dough using high-gluten flour, see Steve's "Quick & Easy" dough recipe at
http://www.pizzamaking.com/forum/index.php/topic,2790.msg24104.html#msg24104. I subsequently came up with the baker's percents, at Reply 35 at http://www.pizzamaking.com/forum/index.php/topic,2790.msg27551.html#msg27551.


Offline Flagpull

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Re: Super super emergency pizza.
« Reply #2 on: February 26, 2009, 11:04:18 AM »
Oh Steve, how we love thee.

: )

Make anything fun lately Pete?

Offline NewYorkMinute

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Re: Super super emergency pizza.
« Reply #3 on: March 08, 2009, 02:16:07 PM »
This worked well for me last night, where we had a "pizza emergency" at my house. Quite good pizza for only a couple hours time - my brother couldn't stop eating it. Hydration was 63% and I bumped up the yeast to .75 tsp, the salt to 1 tsp, leaving out the oil. I rested the dough for 20 minutes and did a warm rise on the counter top for 2 hours.

Offline NY pizzastriver

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Re: Super super emergency pizza.
« Reply #4 on: March 11, 2009, 04:34:06 PM »
Hello Flagpull. I'm the crazy lunatic trying to make Verasano dough as a beginner, you can probably find how that's been so far. I made a new dough today, but it was also low yeast, sort of an experiment. After an hour or two I wasn't happy with the rise so I put it in containers and am cold fermenting it. As I have to make a pie tonight, killer sauce without added preservatives, I have now made THIS dough! I weighed everything out exactly as you did. I'm using active so I kicked it up to 1/2 a teaspoon and activated it in some of the water, microwaved till above warm. It foamed with a pinch of sugar, so I know I'm ok. I note you mixed it, I assume with a mixer. To accomplish this I hand beat it with wooden spoon, then walked around with the wet ball in 2 hands for a few minutes, so my fingers became my hooks, in essence. Then with floured hands I kneaded it for about another 6 minutes. I'm hoping this was adequate mixing.

Just wanted to thank you for the fast recipe, as my real emergency (sauce aside) is trying to make something resembling a pizza! I'll be getting back to the Verasano soon, I have to get the right yeast and kosher salt, as it's very time consuming to try another failed attempt, so thanks again!


ps, did it rise in that 90 minutes? Was it covered? Mine is covered. and after 30 mins looks the same, putty-esque.
« Last Edit: March 11, 2009, 04:42:58 PM by NY pizzastriver »
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