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1
Neapolitan Style / Re: 3 dough for Sunday's Pizza!!!!
« Last post by Pete-zza on Today at 01:08:27 PM »
I see. When people say they ferment the pizza dough for 48 hours, must there always be CF involved? Is it possible to ferment a pizza dough for 48 hours at room temperature without it becoming too acidic from the starter? Also, what temperatures do you use for your CF and room temp fermentations?
Pizzaman143,

As Antlife mentioned, there is a practical limit to how long one can ferment a dough at room temperature. You can see several examples of this challenge in this thread:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg62332;topicseen#msg62332.

One of the practical limitations is how to measure out very small quantities of yeast. This is a major problem when making only a single dough ball. I tried to drive this point home in the above thread, at Reply 55 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78615#msg78615 (see also the following Reply 56).

You can also see an example where I used only 0.00449% yeast (IDY), at Reply 58 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78689#msg78689.

The 0.00449% IDY, especially at a room temperature of around 82 degrees F, was too much for the dough to handle and the dough rose too fast. Here the culprit was the excessive room temperature.

Even when leaving yeast out of a dough recipe altogether, one will be challenged to make a dough that can last 40 hours at room temperature. The odds improve if the prevailing room temperature is on the cool side. You can see examples of a summer version (at 82 degrees F room temperature) and a winter version (around 63 degrees F) at these posts:

Reply 84 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779, and

Reply 124 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg89301#msg89301.

I later came to believe that the doughs in both of the last two examples rose due to wild yeast overtaking the doughs, or bacterial fermentation, or maybe a combination of both phenomena.

My advice on the above matters these days is to use Craig's yeast quantity prediction model at:

https://www.pizzamaking.com/forum/index.php?topic=26831.0.

See, especially, the expanded version of Craig's chart at Reply 202 at:

https://www.pizzamaking.com/forum/index.php?topic=26831.msg355933#msg35.

At the time I did my experiments, Craig's charts did not exist. But I later tested some of my values against Craig's charts and found that they matched. But, even then, some experimentation and tweaking of values may be needed.

Peter

2
Hearth Ovens / Re: Gustavsen wood grill (ved grill)
« Last post by 02ebz06 on Today at 01:02:50 PM »
Great looking bark.
Nice work.
3
Pizza Ovens / Re: Creosote on pizza party
« Last post by bos on Today at 12:46:18 PM »
Thanks, Craig.  Will do!
4
Ask the Dough Doctor / Re: Pizza crust
« Last post by Stefanos on Today at 12:15:43 PM »
I let the dough sit in the fridge for 25 hours and 2 hours in room temperature and taste wise it was by far the best I've made till now! BUT I also tried to place the pan in the oven during the pre heating and then place the pizza on top and let's just say it didn't go that well... I'll do another one tomorrow after 48 hours of cold fermentation. Thanks everyone you were really helpful!
5
General Pizza Making / Re: New Haven pies ?
« Last post by Pete-zza on Today at 12:14:23 PM »
I just stumbled upon a video talking about New Haven pizza... or apizz as they apparently call it.   Seeking out a little more info , I turned ot Pizza Making Forum... 

 What?   to my surprise , it seems there is virtually nothing at all about this New Haven style of pizza... why?   

 Does anyone around here know much about it?


PelletPizzaJoe,

I did an advanced forum search using the terms New Haven pizza and got over 800 hits. If you expand the keywords for search purposes, you should find some posts and threads that deal with that style. Another possibility is to use the forum's advanced search feature and do a topic search using New Haven pizza. That will narrow the search to 52 hits, which you can scan at your leisure.

Peter
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Off-Topic Foods / Re: Today's Bread
« Last post by jkb on Today at 11:43:27 AM »
Eight-hour, L-DMP-enhanced French bread for ice cream battered* french toast w/ strawberry margarita syrup.

*not actually melted ice cream, but you could make sweet cream ice cream from the batter  ;D

I'd like to slather this with chicken in mushroom sauce.





7
Off-Topic Foods / Re: Today's Bread
« Last post by HBolte on Today at 11:42:21 AM »
Those look great Hans. What's the third one? Very pretty.


Thanks Tim, it's called Fleur, French for flower. Also called a daisy. Just take a piece from your doughball, roll into ball for center. Make a boule then use a small dowel to indent the "slices,"  place ball in center, proof on couche.
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Pizza Toppings / Re: Malagueta Chilis = Hot Honey
« Last post by Mmmph on Today at 11:39:37 AM »
My next batch will be made with Ají Limon peppers from Peru. It'll be a golden hot honey.

Here's the first flush of these peppers from my deck garden.
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Off-Topic Foods / Re: Today's Bread
« Last post by jkb on Today at 11:36:31 AM »
Those look great Hans. What's the third one? Very pretty.


I'd be making a roast beef sandwich with that one.
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General Pizza Making / Re: New Haven pies ?
« Last post by jkb on Today at 11:34:11 AM »
I just stumbled upon a video talking about New Haven pizza... or apizz as they apparently call it.   Seeking out a little more info , I turned ot Pizza Making Forum... 

 What?   to my surprise , it seems there is virtually nothing at all about this New Haven style of pizza... why?   

 Does anyone around here know much about it?



I don't think any of us have a coal fired oven.
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