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Author Topic: quietdesperation's tale of woe aka my ny pizza journey  (Read 37078 times)

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Offline Glutenboy

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #460 on: March 17, 2019, 05:49:37 PM »
It's been a privilege to make the journey with you.

GB  :chef:
Quote under my pic excludes Little Caesar's.

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #461 on: March 15, 2020, 10:08:07 AM »
when I shut this thread down, I felt improvements to my pizza would be small and incremental. However, working remotely with Chau and adopting one of hotsauce’s suggestions has resulted in a large impact so I’ve decided to briefly resurrect this thread to describe my new formulation and process. The end result is, somewhat paradoxically, a lighter, airier crust that yields more strength and is easier to digest. 

the changes I've made are:
- moved from kabf to kaap (lou)
- twenty-minute rest, hand-kneading and two-hour bulk (chau)
- increased hydration to 63%
- moved my steel up one rack
- increased bake temp to 545F 
- reduced bake time to 6 mins
- TF to .075
 
Here's my new formulation:
GramsOunces
Flour kaap (100%)
567.07
20.00
Water (63%)
357.26
12.60
Yeast (0.2%)
1.13
0.04
Salt (2%)
11.34
0.40
Oil (2%)
11.34
0.40
Sugar (1%)
5.67
0.20
Other ldmp (1%)
5.67
0.20
Total Dough Weight with Residue   
959.48
33.84
Bowl Residue Specified   
3 %
Single Ball No Residue
240.47
8.48
Dough TF = (0.075)
Number Dough Balls = 3
Pizza Size = 12 inches


and process:
- water into bowl, then flour, then rest of dry ingredients
- mix one to two minutes until ball forms, add oil and mix until dough consistency changes to smooth
- cover dough in a bowl with a kitchen towel for 20 min, knead for another minute or two, cover with a towel for 2 hours
- separate into balls,  ferment at room temp 4 hours
- bake @545F for six to seven mins

I do move the dough balls around our house to speed or slow fermentation. Last night, for instance, they sat next to our oven for an hour while I was pre-heating the steel.

enjoy!

« Last Edit: March 15, 2020, 01:29:19 PM by quietdesperation »
jeff

Offline HansB

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #462 on: March 15, 2020, 10:55:10 AM »
I too use a 15-20 minute rest after the initial mix. It completely transforms the dough ball.
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Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #463 on: March 15, 2020, 11:04:07 AM »
I agree Hans! Also, I initially resisted Chau's suggestion of a two-hour bulk but eventually found it had a large impact.
jeff

Offline Jon in Albany

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #464 on: March 15, 2020, 11:24:28 AM »
I mix by hand and get everything to a sticky mess where all the flour is incorporated. Cover and wait 20 minutes. The look of the dough ball after a stretch/fold and a few kneads amazes me every time.

Pies look great, QD.

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Offline HansB

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #465 on: March 15, 2020, 11:31:22 AM »
I agree Hans! Also, I initially resisted Chau's suggestion of a two-hour bulk but eventually found it had a large impact.

I normally only make one dough ball. Maybe I should try reballing after two hours.
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Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #466 on: March 15, 2020, 11:38:17 AM »
hans, funny, can you see me typing?!

I was going to mention chau also suggests re-balling but I haven't tried it since he uses a one to two-day process. I've generally found one ignores chau's advice at their own peril...he's done so many experiments, really more than I'm willing to do,  I'm just happy to have his advice.

best,
jeff

Offline HansB

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #467 on: March 15, 2020, 11:55:18 AM »
hans, funny, can you see me typing?!

I was going to mention chau also suggests re-balling but I haven't tried it since he uses a one to two-day process. I've generally found one ignores chau's advice at their own peril...he's done so many experiments, really more than I'm willing to do,  I'm just happy to have his advice.

best,

 :-D

I agree, I miss both chau and Mitchjg's presence here on the forum.
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Offline Dangerous Salumi

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #468 on: March 15, 2020, 03:26:45 PM »
This has been a wonderful journey but the time is at hand to allow this story to drift into the forum substrate. I still have a lot to learn but improvement at this point is incremental and I don't believe there's much to be gained with continued posts. I'm sure I'll occasionally post a NY pizza in the "post a pic" thread and when the weather turns a little warmer, I'll start posting to my neo thread in earnest. Thank you all for your generous help and encouragement! Clearly, I'd never have made it this far without everyone's support.

Since I quoted Thoreau in my first post, it seems fitting to close with something else he wrote...or wishes he wrote:
"Pizza is but a canvas to our imagination."  ;D

best,
qd
ps below are images of the first and last pies posted in this thread


This event needs some music



Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #469 on: March 15, 2020, 03:37:54 PM »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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Offline Dangerous Salumi

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #470 on: March 15, 2020, 03:47:06 PM »
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #471 on: March 15, 2020, 09:22:48 PM »
^not sure if you realize there’s a modify button?
jeff

Offline Jersey Pie Boy

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #472 on: March 15, 2020, 11:25:33 PM »
Looking great, QD!

Offline Jackie Tran

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #473 on: May 15, 2020, 06:48:48 AM »
Thank you Jeff.  I'm glad I was able to help.  Thanks Hans!  I'm dropping by occasionally now to see the updates.  Feel free to PM or email just to chit chat.  Here's one from last night. 

Offline quietdesperation

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #474 on: September 25, 2021, 01:50:31 AM »
we sold our house in northern westchester, living in our apt in nyc while we look for something larger, not quite ready to get back to home oven pizza as i’ll need a new steel plate. still, here was the last thing i packed before we drove away from our house of 20 years.
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Offline Jon in Albany

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #475 on: September 25, 2021, 08:20:22 AM »
Congrats on the move. Only been in this house 8 years and I have crap everywhere so I am already dreading any future move.

Can't speak for downstate, but up here the housing market is insane. Neighbor across the street is moving. I think the house was sold before they got the for sale sign in the yard.

Offline 02ebz06

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #476 on: September 25, 2021, 09:57:02 AM »
We have never stayed in a house more than 5 years.
Fix it up the way I want, then time to move.   :o
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline jkb

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Re: quietdesperation's tale of woe aka my ny pizza journey
« Reply #477 on: September 25, 2021, 01:47:26 PM »
We still live in our first house.  My MIL's cousin's kids didn't want the cabin my wife's great grandparents built in 1936.  My wife didn't want to lose it, so we bought it.
John

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