Sept/Nov 2024 2 pies 1 dough

[Jackie Tran]

One of the challenges I've been working on is to make two types of pizza with the same dough.   In this example, it is NP and NY pizza made with the same dough.   
Pic 1) Neapolitan baked in the Pizza Master WFO for about 50sec.  

Pics 2-4) NY style pie baked in the Carbon oven for 6min.  This dough was an extra doughball I tossed in the fridge for a few extra days and reballed before proofing at room temp.  

[gcpizza]

One of the challenges I've been working on is to make two types of pizza with the same dough.  In this example, it is NP and NY pizza made with the same dough. 
Pic 1) Neapolitan baked in the Pizza Master WFO for about 50sec. 

Pics 2-4) NY style pie baked in the Carbon oven for 6min.  This dough was an extra doughball I tossed in the fridge for a few extra days and reballed before proofing at room temp. 

I like it, though September-November is a rather large time period for a "monthly challenge".

Maybe the dough formula should be included with the submissions so that people can see the differences in results when baking the same formula in different ways.

[Jackie Tran]

It gives.people more time to participate since some member do not log in regularly or in case they miss the thread somehow.   Some members may be interested in the challenges but don't know to look for them in the specific forum. 

The dough formula can be included at your discretion.  Not everyone is going to feel comfortable posting their recipe.   

The mods can move this if appropriate.  I originally was just going to start a thread called 2 pies 1 dough but couldn't find a better spot for it so therefore the "monthly challenge". 

[fazzari]

I'm going to take a crack at this challenge.  I'm thinking that by altering hydration rates , mix times and dough handling, I can make two completely different kinds of pizzas, and both will be good.  I'm attempting to make a laminated higher hydration cracker for one dough, and a lower hydration, hardly mixed American hand tossed pizza for the other.
First the dough:  Made 24 ounces of dough.  My idea is to bake both pizzas 3 days from mix day.

flour  (All Trumps)        100%
140 degree hot water      55%
salt                                 2.5%
sugar                              2%
olive oil                           4%
yeast                                .75%

Put all ingredients in the bowl except the yeast.  Mixed one minute.  Added the yeast.  Mixed one more minute.

Took a 10 ounce piece of dough, put it in a container, and then refrigerated

Took the remaining dough and divided into 4 portions, placed in a plastic bag and let sit at room temperature for 45 minutes.  After 45 minutes, rolled each piece of dough extremely thin and then stacked them.  Laminated these doughs, and then took a 10 3/8 inch plate to cut a uniform circle.  Weighed the dough, and further thinned it until I got 10 3/8 inch dough which weighed 7.90 ounces.  This skin was then wrapped in parchment and placed in the freezer.

John

[Pizza_Not_War]

It's a different dough if you change ingredients or quantities. At least that's my take.

[fazzari]

The American style dough was balled after 48 hours fermenting.  It was then taken out 4 hours prior to bake time

[fazzari]

The laminated skin was frozen 24 hours, and then rested in the refrigerator for 48 hours and then dressed and baked

[fazzari]

All in all, a fun experiment.  I knew the laminated one would be good, but had my questions whether a 2 minute mix would be enough for a hand tossed dough.  It worked , and the hand tossed one was the winner in this experiment
Sorry, I'm having problems getting the laminated pictures to load.
John