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  • #621 by invertedisdead on 03 May 2019
  • Loved reading these last few posts of yours GB! I've been on the fence about trying that oregano but you totally sold me. I started re-visiting a pizzeria near by who tops the pies with oregano, adds such a great "pizza" flavor to the pie, I can never replicate it at home no matter how much I use or which shaker I try. It usually just seems bitter, not hearty and flavorful like the pizzeria.

    I just recently found a local source for 6-in-1s; I think they're great. Went through a case of Sclafani crushed and wasn't really a fan, maybe a bad crop. I preferred the Tuttorosso crushed. The San Benito SM style whole peeled with basil from Smart & Final are pretty good for the price is you get a good can. I think they are $3.49 for a #10 can.

    I just got some Saputo Gold mozzarella the other day after not using that in a while - so much better than everything else I've used lately. Nice flavor and great performance; I was trying to use organic mozzarella but it kept turning into a big scab. I'm getting Saputo (again) at small Mexican grocery store so you never know where you'll find some of this stuff. I just got some Parmesan Reggianito from the same place as well - apparently it's a small wheeled Argentinian version of the King of Cheeses. But since it was actually sliced fresh off the wheel it had incredible flavor, tons of those grainy, aged, flavor crystals: way better than any of the pre-packaged Reggiano wedges I've been getting from other stores. Half the price of Reggiano to boot!
  • #622 by quietdesperation on 04 May 2019
  • I like 6 in 1 but trader joe's is 35 mins while all our local grocery stores carry scalfani. I have found a lot of variation in the sweetness of scalfani and sometimes add a pinch of sugar (after removing the skins and seeds). I also add oregano, a pinch of sea salt and grate a little hard cheese into the sauce.

    gb, our pies are starting to look a little alike! Which is yours and which is mine?  :)

  • #623 by Glutenboy on 04 May 2019
  • Loved reading these last few posts of yours GB! I've been on the fence about trying that oregano but you totally sold me. I started re-visiting a pizzeria near by who tops the pies with oregano, adds such a great "pizza" flavor to the pie, I can never replicate it at home no matter how much I use or which shaker I try. It usually just seems bitter, not hearty and flavorful like the pizzeria.

    I just recently found a local source for 6-in-1s; I think they're great. Went through a case of Sclafani crushed and wasn't really a fan, maybe a bad crop. I preferred the Tuttorosso crushed. The San Benito SM style whole peeled with basil from Smart & Final are pretty good for the price is you get a good can. I think they are $3.49 for a #10 can.

    I just got some Saputo Gold mozzarella the other day after not using that in a while - so much better than everything else I've used lately. Nice flavor and great performance; I was trying to use organic mozzarella but it kept turning into a big scab. I'm getting Saputo (again) at small Mexican grocery store so you never know where you'll find some of this stuff. I just got some Parmesan Reggianito from the same place as well - apparently it's a small wheeled Argentinian version of the King of Cheeses. But since it was actually sliced fresh off the wheel it had incredible flavor, tons of those grainy, aged, flavor crystals: way better than any of the pre-packaged Reggiano wedges I've been getting from other stores. Half the price of Reggiano to boot!

    Yes!  Definitely get some Sicilian oregano.  Whether it's what you're looking for or not, you'll definitely taste the difference.  I think I tried Reggianito once a long time ago.  I can't remember anything about my reaction though.  Next time I see it, I'll pick some up.

    I like 6 in 1 but trader joe's is 35 mins while all our local grocery stores carry scalfani. I have found a lot of variation in the sweetness of scalfani and sometimes add a pinch of sugar (after removing the skins and seeds). I also add oregano, a pinch of sea salt and grate a little hard cheese into the sauce.

    gb, our pies are starting to look a little alike! Which is yours and which is mine?  :)



    That's uncanny, QD.  Even the cheese melt is a dead ringer!  I hope it was good eating!  ;D

  • #624 by Kreetak on 14 May 2019
  • I used GlutenBoy's and ChrisGraff's simple dough recipe from the above reply.  48 CF, 1 Hour counter, 500 degree home oven for about 15 minutes.  I par-baked the skin for about 5 minuteson 18-inch screen, then moved to stone.  Ricotta/Parmesan on the bottom, mozz, mushroom and spinach on top, a little salt/pepper/oregano.  Turned out really good --- nice and crisp, simple flavors in the dough, I really liked it.

    Thanks @Glutenboy and @Chrisgraff !!!!

    Hello Dutch!
    I would like to replicate your pizza! Is it possible to know the TF? Because I will use 2 balls for 12". And I want to calculate the all percentages :P

    This pizza it's amazing  :chef:
  • #625 by zole2112 on 14 May 2019
  • I made a Glutenboy crust recipe on Sunday. I used 100% Bouncer flour I got at Gordon's Food Service that I want to use up, it actually turned out excellent! This crust stretched the best of any I have ever made, 24 hours in the fridge, 2 - 10 second bursts in the microwave and I stretched it thin all the way to the edges.
  • #626 by Glutenboy on 14 May 2019
  • I made a Glutenboy crust recipe on Sunday. I used 100% Bouncer flour I got at Gordon's Food Service that I want to use up, it actually turned out excellent! This crust stretched the best of any I have ever made, 24 hours in the fridge, 2 - 10 second bursts in the microwave and I stretched it thin all the way to the edges.

    Just want to start by saying that it looks delicious, but it doesn't look like many I've seen from my dough.  Very thin and almost a cracker-crust consistency.  How did you manage that?  I'm guessing maybe you rolled out the dough before stretching?  Nice variation!

    - GB  :chef:
  • #627 by jvp123 on 14 May 2019
  • Just want to start by saying that it looks delicious, but it doesn't look like many I've seen from my dough.  Very thin and almost a cracker-crust consistency.  How did you manage that?  I'm guessing maybe you rolled out the dough before stretching?  Nice variation!

    - GB  :chef:

    yeah I dig it! Nice work!  :chef:   Curious if you used a rolling pin and what was the H20 hydration% and oil %?  Oh and also if you would, oven temp and time. Thx! ... and again nice pizza!
  • #628 by zole2112 on 16 May 2019
  • yeah I dig it! Nice work!  :chef:   Curious if you used a rolling pin and what was the H20 hydration% and oil %?  Oh and also if you would, oven temp and time. Thx! ... and again nice pizza!
    Thanks guys! Glutenboy, I've made your recipes before but never have I gotten this exact result either. Usually it looks more like the other pics I've seen.

    When I get home I will send the specifics on the recipe and the process. It was the best stretching crust I have ever made, I felt like I reached Nirvana when I was stretching it lol. I can tell you that I didn't roll it at all. I made the one in the picture after 24 hrs in the fridge and I made a second after 72 hours and it was awesome as well. One thing I did that may have contributed to the crackery crust (which was unexpected) was to coat the pan with EVOO and place the pan on my steel, normally it goes directly from my peel onto my steel or my Kiln shelf.
  • #629 by zole2112 on 18 May 2019
  • Ok, here is the recipe (I made it 3x these quantities):

    334.53 g Flour - the recipe called for Sir Lancelot but I tried an alternative I got at Gordon Food Services, Bouncer with 4g Protein
    218.3 g water - I used tap
    0.75 g IDY
    4.19 g Salt
    3.37 g EVOO

    Mixed all water, 1/2 of the flour and all of the yeast in my Kitchenaid on Stir (1) with paddle until mixed
    Rested 2 min
    Added 1/2 of remaining flour and mixed with dough hook on Stir (1) and Low (2) for 2 min (appx 1 min at each setting, Stir/Low/Stir)
    Rested 2 min
    Added remaining flour, salt, EVOO and mixed with dough hook for 2 min on Low (1)
    Kneaded in Kitchenaid for 7 min - appx 5 min on Low (1) and 5 min on Low (2) alternating
    Bulk rise on counter 1.5 hours, it was about 67 in my house at the time
    Poured dough out and split into 6 pieces appx 290 g each.
    Balled each and placed in oiled containers
    Refrigerated

    Also, I took the dough right out of the fridge and hit it with 2 10 second bursts in the microwave to warm it slightly.

    It was pretty easy to stretch the dough, I had full 14" rounds spreading on the counter with flour and then stretching draped over my knuckles.

    Top and bake

    I made the first pizza after 24 hours in the fridge, thats the one I posted pics of. I then made another after 72 hours with results pretty much the same as the first. I got busy the rest of the week and I am going to par bake the other 4 today, so that is about 166 hours, I'll see how they turn out.

    I think the 2 things that may have created the crackery crust are:
    1) Bulk rise and then balling, I was reading this in a Re-balling thread and I use that for my Tartine bread when I make that,
    2) baking on my pan coated with EVOO on the pan and baked it with the pan on the steel before transferring it directly to the steel after about 5 min, steel at appx 475-500 F, for the first 4 or 5 min. Oven is set at 550 F and I start baking after the steel on the lowest rack level passes 450 F

    I finish it on the highest level shelf to finish the top of the pizza.

    That's it.

  • #630 by zole2112 on 18 May 2019
  • 166 hour ferment in fridge, it's delicious although I like the 72 hour a bit better.
  • #631 by GumbaWill on 18 May 2019
  • Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.
  • #632 by GumbaWill on 22 May 2019
  • Pizza Wednesday...05/22/19
    Sourdough / 10% WHOLE GRAIN
    N.Y. style: Sausage, pepperoni and fire roasted red peppers.
    So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.


     
  • #633 by GumbaWill on 22 May 2019
  • I will put this pie up against any pie in Manhattan, bar none!
  • #634 by DreamingOfPizza on 23 May 2019
  • Nice pies. Are those gluten boy formulas?
  • #635 by GumbaWill on 23 May 2019
  • No, my formula is derived from a Lehmann style dough.
  • #636 by Kneadsdough on 31 Jul 2019
  • Hi everybody, I知 new to the forum and relatively new to making pizza and I am hoping you all may have some insight for me on a couple things. I tried out the original GB formula using All Trumps unbleached/unbromated and baked on my Blackstone on two occasions getting consistent results. Both times turned out great and I loved the results overall. Both days I baked on day 4 and did a 3-4 hour counter rise at about 75 F.  Here are my questions:

    1. I知 having trouble stretching the dough all the way to 14 inches and seem to end up at 12 with a more robust crust than I would prefer. I think this is probably my inexperience with opening the dough but just wondering if it might be more extensible letting it ferment another day or so in the fridge.

    2. I知 curious what the consensus is for baking temperature for this formula. I have made 8 pies in my 2 attempts at the formula ranging from 650 to 525.  (Surface temps measured using IR gun and relatively consistent between the top stone and bottom stone.) To my surprise, I found that 525-550 seemed to be the sweet spot.

    If anybody has thoughts on this, I would appreciate them very much!
  • #637 by Kneadsdough on 31 Jul 2019
  • Simple cheese and garlic oil.
  • #638 by Kneadsdough on 31 Jul 2019
  • Kale and white beans and feta.
  • #639 by Kneadsdough on 31 Jul 2019
  • I accidentally put way too much fresh mozzarella on this one.
  • #640 by hammettjr on 31 Jul 2019
  • Hi everybody, I知 new to the forum and relatively new to making pizza and I am hoping you all may have some insight for me on a couple things. I tried out the original GB formula using All Trumps unbleached/unbromated and baked on my Blackstone on two occasions getting consistent results. Both times turned out great and I loved the results overall. Both days I baked on day 4 and did a 3-4 hour counter rise at about 75 F.  Here are my questions:

    1. I知 having trouble stretching the dough all the way to 14 inches and seem to end up at 12 with a more robust crust than I would prefer. I think this is probably my inexperience with opening the dough but just wondering if it might be more extensible letting it ferment another day or so in the fridge.

    2. I知 curious what the consensus is for baking temperature for this formula. I have made 8 pies in my 2 attempts at the formula ranging from 650 to 525.  (Surface temps measured using IR gun and relatively consistent between the top stone and bottom stone.) To my surprise, I found that 525-550 seemed to be the sweet spot.

    If anybody has thoughts on this, I would appreciate them very much!

    Welcome aboard! Here's my 2 cents:

    Yes, I'd guess that the dough opening issue is lack of experience. What technique are you using? Do you pick up the dough and stretch it over your knuckles?

    Regarding stone temp, you seem to have answered your own question. No right answer, it's whatever you prefer. And with the Blackstone you can reach any temp you want. Just dial down the flame (with knob and/or regulator) to get it balanced. Personally, I like to bake in the low 500s too, though many people here go hotter and faster.

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