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Author Topic: Obsauced venture into Pizza al Taglio  (Read 729 times)

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Offline Obsauced

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Obsauced venture into Pizza al Taglio
« on: January 08, 2018, 11:39:44 AM »
It's been forever since I've been on the boards!. It's good to be back! My resolution for 2018 is to bake more! I haven't done much in 2017 except for a couple Uuni bakes. Since NYC's polar vortex might as well try out some double hydration doughs

over the weekend

recipe is at:

100% Flour (Bob's Red Mill Bread Flour [only thing I had on hand])
100% Cold Water
2.5% Salt
1% Oil
.75% Starter

All this was done at room temp...

Next I got some Petra Tipo 1 flour, I'll extend the dough weight to around 620 grams for my 16 inch pan. I'm shooting for a nice and fluffy sicilian pizza! (photos to come next week)
instagram.com/obsauced

Offline thezaman

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Re: Obsauced venture into Pizza al Taglio
« Reply #1 on: January 08, 2018, 01:03:25 PM »
looks great!!looking forward to seeing your next bake.

Offline jsaras

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Re: Obsauced venture into Pizza al Taglio
« Reply #2 on: January 08, 2018, 03:12:36 PM »
100% hydration!!!?!!!  You must have done a lot of stretch and folding to get it into a ball.
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Offline norcoscia

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Re: Obsauced venture into Pizza al Taglio
« Reply #3 on: January 08, 2018, 03:31:32 PM »
100% hydration!!!?!!!  You must have done a lot of stretch and folding to get it into a ball.

Funny, that is what I was thinking but I can't argue with success - that crumb speaks for itself - that pie is beyond my abilities (and a work of art).
« Last Edit: January 08, 2018, 04:01:17 PM by norcoscia »
Norm

Offline Dangerous Salumi

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Re: Obsauced venture into Pizza al Taglio
« Reply #4 on: January 08, 2018, 03:58:16 PM »
That crumb is pretty awesome
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Offline Obsauced

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Re: Obsauced venture into Pizza al Taglio
« Reply #5 on: January 08, 2018, 04:12:55 PM »
Funny, that is what I was thinking but I can't argue with success - that crumb speaks for itself - that pie is beyond my abilities (and a work of art).

Thanks for the kind words! there's a lot of videos on youtube to work a double hydration dough on a kitchenaid.

I used the paddle attachment and added bits of water in 15 minute intervals. when I'm putting in the water I have the speed set to 3 and when i'm mixing I have it set to high. After about 30 minutes the flour is well hydrated. I did two sets of stretch and folds 15 minutes apart.

the hardest thing was the room ferment. it was extremely difficult after 24 hours to work it.

at 35 hours i rest the dough in a crisco pan. when I'm ready to bake i spread out the sauce with my hands. it was difficult to spread it with a ladle and I see why Bonci and other taglio makers use their hands (i always thought to be unhygenic)

I parbaked for 7 minutes and finished topping cheese and sauce and baked for another 5 minutes.

Do you guys think 600grams with a 16 x 16 pan be enough for a more puffier product?
instagram.com/obsauced

Offline Obsauced

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Re: Obsauced venture into Pizza al Taglio
« Reply #6 on: January 08, 2018, 04:15:00 PM »
That crumb is pretty awesome

Thanks! I would like to do an 80% hydration for the neapolitan bakes. Right now I just need to get the dough feel. I had a thread in the neapolitan section a couple years back. I since retired making pizza professionally (at the ripe age of 26) and got a gig in TV so I was away for a while
instagram.com/obsauced

Offline Obsauced

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Re: Obsauced venture into Pizza al Taglio
« Reply #7 on: January 16, 2018, 10:17:50 AM »
Round two!

100% Flour
100% Water
22% Starter
2.6% Salt
2% Sugar
1% oil

this created a 640g dough ball

the only variable is using the Petra tipo 1 flour for the bake.
these were hand cut VT Smoke. I need to invest in a mandolin. I still think the roni is still stuck in my throat from last night
instagram.com/obsauced

Offline TXCraig1

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Re: Obsauced venture into Pizza al Taglio
« Reply #8 on: January 16, 2018, 03:21:09 PM »
That's pretty awesome. I never would have thought you could get a ball like that with 100%HR white flour.  :o
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Offline Obsauced

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Re: Obsauced venture into Pizza al Taglio
« Reply #9 on: January 16, 2018, 04:33:42 PM »
That's pretty awesome. I never would have thought you could get a ball like that with 100%HR white flour.  :o

That first ball pancaked out after a couple hours. i took that directly after i did my stretch and folds!
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Offline TXCraig1

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Re: Obsauced venture into Pizza al Taglio
« Reply #10 on: January 16, 2018, 04:36:38 PM »
That first ball pancaked out after a couple hours. i took that directly after i did my stretch and folds!

Still that's really impressive.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Online Rolls

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Re: Obsauced venture into Pizza al Taglio
« Reply #11 on: January 17, 2018, 09:46:36 AM »
Do you guys think 600grams with a 16 x 16 pan be enough for a more puffier product?

The amount of dough for pizza al taglio is usually calculated as follows: Area of pan in cm² multiplied by either .5 or .6 (depending on desired thickness)= Amount of dough in grams.

In your case, a 16" x 16" pan works out to 40.64 cm x 40.64cm or 1652cm²

1652 x .5 = 826 grams of dough

or

1652 x.6 = 991 grams of dough


Rolls

Offline Obsauced

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Re: Obsauced venture into Pizza al Taglio
« Reply #12 on: January 17, 2018, 10:01:55 AM »
The amount of dough for pizza al taglio is usually calculated as follows: Area of pan in cm² multiplied by either .5 or .6 (depending on desired thickness)= Amount of dough in grams.

In your case, a 16" x 16" pan works out to 40.64 cm x 40.64cm or 1652cm²

1652 x .5 = 826 grams of dough

or

1652 x.6 = 991 grams of dough


Rolls

THANKS! I might have to remeasure my pan then, that seems like a lot of dough. but that calculation will help to figure out where to go from here
instagram.com/obsauced

Offline jsaras

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Re: Obsauced venture into Pizza al Taglio
« Reply #13 on: January 17, 2018, 09:38:41 PM »
What thickness factor does that equate to?
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Offline TXCraig1

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Re: Obsauced venture into Pizza al Taglio
« Reply #14 on: January 17, 2018, 09:43:28 PM »
What thickness factor does that equate to?

0.113 - 0.137
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Offline TXCraig1

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Re: Obsauced venture into Pizza al Taglio
« Reply #15 on: January 17, 2018, 09:52:55 PM »
TF = 1oz/in^2 = 4.394g/cm^2
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jsaras

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Re: Obsauced venture into Pizza al Taglio
« Reply #16 on: January 17, 2018, 10:18:33 PM »
TF = 1oz/in^2 = 4.394g/cm^2

It's always that middle part that confuses me
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Offline Pizza Baker

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Re: Obsauced venture into Pizza al Taglio
« Reply #17 on: January 18, 2018, 09:01:59 AM »
Great looking pies. I'm looking forward to seeing more.
Jim

Offline TXCraig1

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Re: Obsauced venture into Pizza al Taglio
« Reply #18 on: January 18, 2018, 09:53:26 AM »
It's always that middle part that confuses me

I don't know why we use oz/in^2 as the unit for TF when we pretty much always work in grams. Just an industry legacy I guess. That and we usually measure the dimensions in inches.

Really, g/in^2 would be the most intuitive.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline the1mu

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Re: Obsauced venture into Pizza al Taglio
« Reply #19 on: January 18, 2018, 10:53:42 AM »
Craig, I tried to figure out the math for g/in^2 (since that is most intuitive for me) earlier and my brain near exploded.

I usually just add the step of dividing my grams by 28.3495 to go to ounces and it's fairly fast but....

Any help?

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