A D V E R T I S E M E N T


Recent Posts

Pages: 1 [2] 3 4 ... 20
11
I also appreciate the so-far-summary, which falls in line with what Iíve gathered from others.

For people as dedicated to pizza and doughs as many are in here, and you can afford it, it seems like a reasonable investment. If one purchases a quality machine, it can last a lifetime, if they still make stuff that sturdy.

For an NP lover as myself, I probably see myself buying one some time down the line when I got the space for both my oven and a mixer.
12
Neapolitan Style / Re: Neapolitan with sourdough in Norway
« Last post by Heikjo on Today at 05:33:16 PM »
Had some interesting results on Friday.

Dough was very typical (62% HR, Caputo pizzeria), but with about 20% more yeast (IDY) to compensate for making the dough later than usual. I just upped it from 0.18% to 0.22% without considering that itís a pretty big change.

At balling, it had fermented a lot. Iíd probably say at least 2x increase. This made the balling a bit more difficult, but not too bad. I was more concerned about having 7 (out of 20) hours left before baking.

This concern didnít pan out and they were quite alright at opening. Pretty airy, but very nice characteristics with some elasticity, but not needing much work to open.

After bake, I thought they felt softer and less chewy than before. I had a thought about slightly better cooked too, but didnít dissect anything. It wasnít all to surprising, as it fits my idea that a softer dough at opening and/or more fermented can lead to a softer result. I want to do more testing on rate of fermentation and time of balling.

After feeling the pies lacked something for some time, I thought these were very nice. The white topping was a result of cleaning out various packs of ham in the fridge.

On the last pie I tried not turning it. It wasnít too bad, still a bit uneven and could have stayed in there a few seconds longer.

I tried launching earlier during the on-cycle of the upper element since Iíve been getting bottoms Jackís wife would not approve of. When measuring the temperature right before the upper element kicked in, I got 460-470C, which is where many want their stone when launching. I have let the upper element heat it up 3-4 minutes before launching. The old way was pretty much a copy of Jackís method, and maybe someone else with the same oven. But I realize that we donít have identical ovens, so I needed to do some adjusting. The pies baked a little bit slower perhaps, but nothing to complain about. The bottoms turned out much better this time. I probably launched around two minutes after the upper element turned on and stone was around 470-480 where I measured.

My starter is very lively nowadays, so I should get around to make some SD pies soon.
13
American Style / Re: Monical's Pizza Recipe Wanted
« Last post by engt on Today at 05:28:40 PM »
It's my favorite place.  I went to the one in Paris Ill.  The rack is a great idea.  She demoed a great spread of the sauce.  Thank you so much for shairing.
14
Dough Clinic / Re: Tom Lehmann has Passed Away
« Last post by engt on Today at 04:40:34 PM »
Prayers sent for family, friends and Forum members.
15
Pizza Cheese / Re: Mozzarella Types--Any experience?
« Last post by Jackitup on Today at 04:20:07 PM »
I would get a pound or 2 of each and see what YOU like along with your family and friends. Make some pies using each cheese and put it to a vote! Opinions here will vary, most leaning towards full fat and guessingbthe gold, my 2c.......
16
Detroit Style / Re: Detroit Style - My way
« Last post by nikolausp on Today at 04:13:22 PM »
I put the water first then yeast. Swish to dissolve then add the flour and salt. Using the metal blade I mix until it forms a ball. Remove it from the bowl, cover it for about 10 minutes, then form into a ball.

Ok, so no extra kneading (unless forming into a ball requires some working / kneading with the dough?).  Good to know... I'll try that next time.

 I didn't see this in time, so here's what I just did a bit ago:

 I doubled your #115 Post recipe (making two 8x10 Lloyd pans tonight) and used my cheap 10-cup Food Processor.  First I dissolved the salt into the water for kicks in a measuring cup, set aside (I thought it might be good to get the salt nice and dissolved first, as I think I've read that somewhere on the forum).  I then added the Flour, Diastatic Malt Powder, and Yeast (IDY) to the processor and pulsed it a few times to get it all mixed well, then I dumped in the water w/ dissolved salt, and turned on the Processor till everything came together decently.  I'm not sure if I over-mixed it or not... I might have, because it seemed to start gripping the middle shaft overly much after a while, instead of more on the outside of the mixing bowl.  I didn't really know what to do then, so I then put the dough onto the counter and did some stretch folds several times with wet fingers, then I separated the dough into 2 crisco'd 8x10 pans, and kinda stretched it out a bit, and put the pan lids on, and just left them out on the counter (room temp).  I never formed anything into a ball.    I thought Detroit Style pizza's were supposed to go straight into the pans, kinda spread out a bit.  Crossing my fingers that things turn out well.

Now I'm gonna make my first batch of Craig's Homemade Calabrian Chili Oil!
17
Cracker Style / Re: Dominos thin crust
« Last post by politon on Today at 03:28:44 PM »
Wow, maybe I won't try it!  :-D

 :-D
18
Cracker Style / Re: Dominos thin crust
« Last post by HansB on Today at 03:20:11 PM »
Your assumptions are spot on, except they use yeast, dicalcium phosphate, and baking powder. The complete document can be found here:
https://www.dominos.ca/assets/build/market/CA/_en/pdf/Canadian-Nutrition-Guide-Final-Secure.pdf

Decoder ring for some of the "weird ingredients":
  • Dextrose: Also known as glucose, it's a simple sugar.
  • Calcium Propionate: A preservative.
  • Wheat Starch: Typically used for moisture retention, it also provides freezeĖthaw stability, which is likely why they use it.
  • Sodium Metabisulphite: A reducing agent that makes the dough easier to stretch, it also shortens mixing time.
  • Cornstarch: Typically used as a thickening agent, it's also improves tenderness.
  • Microcrystalline Cellulose: Typically used for moisture retention, also a texturizer.
  • Dicalcium Phosphate: It's a leavening salt. Sometimes it used to lower pH which can affect coloring in baked goods.
  • Soy Lecithin: An emulsifier. In cracker applications it can improve mixing and decrease stickiness in the dough.
Hope that helps.

Wow, maybe I won't try it!  :-D
19
Detroit Style / Re: Detroit Style - My way
« Last post by HansB on Today at 03:19:04 PM »

I see.  So with the KA 3.5c, what's your process?  Just the regular basic blade?   When using the KA 3.5c Food Processor, is the mixing all done in the mixer?  Is any done on the counter with hand kneading?  Any slap/folds in the pan or anything?  I'm just trying to get a feel for the detailed dough process when using a smaller 3.5c food processor, including what order things are mixed...  like, do you mix the dry stuff first, then slowly add the water?  Total mix time?  This is for your 280g dough in post #115.

I put the water first then yeast. Swish to dissolve then add the flour and salt. Using the metal blade I mix until it forms a ball. Remove it from the bowl, cover it for about 10 minutes, then form into a ball.
20
Detroit Style / Re: Detroit Style - My way
« Last post by nikolausp on Today at 02:57:29 PM »
I'm making my first ever homemade pizza and homemade dough and homemade sauce tonight!  Excited

HansB's Detroit Style Pizza, and the MAE method for sauce.
Pages: 1 [2] 3 4 ... 20