My Pizza Lab

MilanS · July 05, 2024, 03:18:15 AM

Thanks Yuvalvv.

Yes its a traditional cake that is bread like. And it needs long fermentation in order to be light and fluffy.
I found one more flour with the same protein content and soon I will try to make a gluten ball test with this 2 flours and Caputo pizzeria to see the results.
Also, will try to make a test for poolish with those 3 flours like you done in your article about preferments.

MilanS · July 10, 2024, 02:34:16 AM

Hello,
These are pizzas from 11.06.2024.

Caputo flour 68% hydro.

MilanS · July 12, 2024, 05:11:21 AM

Hi,

These are pizzas from 15.06.2024
This time I used mix of Caputo Pizzeria Blue (72%) and Caputo Manitoba (28%) and total hydro of 70%.
Salt 15g, CY 0.35g, and beef tallow 10g.
It was RT all the way from mixing to bulk to ball to bake.
Pizzas were really great only problem was with shaping since the dough was really soft due to really high temperatures outside.

MilanS · July 12, 2024, 05:17:47 AM

20.06.2024

Basically same recepie, mix of pizzeria and manitoba, 70% hydro, 24 RT.

Yuvalvv · July 12, 2024, 08:39:12 AM

Good looking pizzas!

TXCraig1 · July 18, 2024, 12:07:18 PM

Pizza looking good. Really like the look of the "Half Salami" pizza.

MilanS · July 19, 2024, 01:58:10 AM

Quote from: Yuvalvv on July 12, 2024, 08:39:12 AMGood looking pizzas!

Quote from: TXCraig1 on July 18, 2024, 12:07:18 PMPizza looking good. Really like the look of the "Half Salami" pizza.

Thanks guys!

Decoy205 · July 23, 2024, 10:26:17 PM

Looks great!

MilanS · September 13, 2024, 04:02:45 AM

Hi to everybody checking this topic.

I haven't posted for a while so lets put some pizza pictures

These are the pizzas from 04.07.24.
I made a experiment with some local flour. The dough was too sticky and hard to work so shape of the pizzas was not good at all, as you can observe from the photos.

MilanS · September 13, 2024, 04:15:03 AM

07.07.24

72% Hydro
Flour - 265 Caputo Pizzeria + 223 Manitoba
Water - 352
CY - 0.2
Olive oil - 15g

I did RT dough but since the temperatures are getting really high, the pizzas are really sticky and hard to work with.
Good thing is that from the end of July I got the wine fridge with temperature control which will help me level up my game

Wario · September 13, 2024, 05:29:33 AM

Lovely!

MilanS · September 13, 2024, 06:19:47 AM

Quote from: Wario on September 13, 2024, 05:29:33 AMLovely!

Thanks man!

MilanS · September 18, 2024, 08:42:28 AM

Pizzas from 04.08.2024.

At this moment the wine fridge came, and I was so excited to try some of that controlled RT dough.

Also I found Caputo Nuvola flour so it was one more thing that made this pizzas even better.

The dough was 32h at 18C, 70% Hydro.

The pizzas were really great, super fluffy and the dough was really easy to work with. I think that the wine fridge really changes a lot of things in the most positive way. I don't need to guess and calculate times and temperatures, and especially how much time the dough balls need to come to the room temperature before bake. I am really sutisfied wiith it and I must say that is the most useful accessories for that "great" pizza that we all want to achieve.

Yuvalvv · September 18, 2024, 10:17:05 AM

Killing it!!

TXCraig1 · September 18, 2024, 10:31:22 AM

Very nice.

MilanS · September 19, 2024, 01:14:40 AM

Quote from: Yuvalvv on September 18, 2024, 10:17:05 AMKilling it!!

Quote from: TXCraig1 on September 18, 2024, 10:31:22 AMVery nice.

Thanks guys, appreciated!

Icelandr · September 19, 2024, 12:41:11 PM

Great looking Pizza, consistent, round, well formed and cooked. Carry On!

MilanS · September 25, 2024, 05:20:44 AM

Next pizzas coming up.

Since I have control over the temp I choose to make the biga dough. I used 30% Caputo Manitoba and rest was Nuvola for the biga and referesh was made using only Nuvola.
I made 3 types of pizza, Margherita, Bianca with bacon and corn, and sweet one with peaches and quince.
Pizzas were excellent, extra puffy and the dough was really melting in the mouth