My Al Taglio Pizza Making Journey

[Pizzadoughjoe]

I'm excited to share my Al Taglio pizza-making journey with all of you.

Here's today's pie:

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 37.5%
* 2 Mulino Marino: 12.5%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 78 hours (66 CF + 12 RT)

Toppings:
* Bianco DiNapoli tomatoes
* Mozzarella
* Roasted vegetables (zucchini, bell pepper, jalapeño, mushroom, and red onion)
* Truffle honey
* Sesame seeds

[Andrew t]

very nice

[parallei]

I'm excited to share my Al Taglio pizza-making journey with all of you.

Here's today's pie:

Looks great!

[Pizzadoughjoe]

Second dough ball from the same batch as yesterday's pizza. It sat in the fridge for an extra 24 hours. The flavor on this crust is just incredible.

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 37.5%
* 2 Mulino Marino: 12.5%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 100 hours (90 CF + 10 RT)

Toppings:
* Bianco DiNapoli Tomatoes
* Mozzarella
* Vodka Sauce
* Basil Pesto

[Pirate99gs]

That looks great! Couple of questions for you:

- what was the total weight of your flour?
- what size of pan are you using?

[Pizzadoughjoe]

That looks great! Couple of questions for you:

- what was the total weight of your flour?
- what size of pan are you using?

Thanks!

The dough balls are 700 grams each. They have 368 grams of flour in them. It's a 40 cm by 30 cm Lloyd pan.

[airmoses83]

What's your oven temp and times? Are you cooking on a stone or just on the oven rack bottom/mid/or upper? Pizza has a great structure to it.

[Pizzadoughjoe]

What's your oven temp and times? Are you cooking on a stone or just on the oven rack bottom/mid/or upper? Pizza has a great structure to it.

I'm cooking in a Lloyd pan at 550F on the middle rack. First I bake it with sauce only for about 15-20 minutes. Then I put cheese and toppings and bake it for another 5 - 10 minutes.

[airmoses83]

I cant get my oven that high only to 500, may try and do this in my gozney dome. But only way my tagline pan will fit is if i preheat the oven then turn off the gas and throw the door on, see how that works.

[Pizza-Face]

@Pizzadoughjoe You didn't mention any rise time. Did you stretch it into the pan and then let it rise? If so how long? Very artful pizza congrat's! 

[Pizzadoughjoe]

@Pizzadoughjoe You didn't mention any rise time. Did you stretch it into the pan and then let it rise? If so how long? Very artful pizza congrat's! 

Thanks!

These proofed in balls for 7-8 hours and then were stretched into the pan. I bake them right after stretching.

[Pizzadoughjoe]

Last night's bake, inspired by the "Joy of Pizza" book:

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 35%
* 2 Mulino Marino: 15%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 3 Hour RT Bulk
* 67 Hour CF Bulk
* 7 Hour RT Ball

Toppings:
* Bianco DiNapoli Tomatoes
* Mozzarella
* Aleppo Pepper
* Thinly Sliced Garlic
* Kalamata Olives
* Raisins
* Pine Nuts
* Parsley

[TXCraig1]

Really pretty.

[Pizza-Face]

Must be a good book

[Pizzadoughjoe]

Used another dough ball from the last batch of dough. I let it cold ferment for an extra 24 hours and made pizza bianca with it. Then, I turned it into a sandwich inspired by Chris Bianco, which I saw on the menu at Pane Bianco in LA.

It features goat cheese aioli, mortadella, and arugula.

I'm visiting pizzeria Bianco in LA in a couple weeks and can't wait!

[nanometric]

I'm visiting pizzeria Bianco in LA in a couple weeks and can't wait!

Pourquoi? That looks incr-edible.

[Andrew t]

really nice work

[bronxtrader]

I'm cooking in a Lloyd pan at 550F on the middle rack. First I bake it with sauce only for about 15-20 minutes. Then I put cheese and toppings and bake it for another 5 - 10 minutes.

Your bottom is impressive. I have a Lloyds pan as well and the base gets very browned after 7 minutes at 550F. Perhaps the hydration needs to be really high to compensate?

[Pizzadoughjoe]

Your bottom is impressive. I have a Lloyds pan as well and the base gets very browned after 7 minutes at 550F. Perhaps the hydration needs to be really high to compensate?

The higher hydration definitely makes for a longer bake time. Also, I think it's my crappy oven. It takes everything longer to cook in there.

[Pizzadoughjoe]

This bad boy has a vodka sauce base and is topped with guanciale and red onion. I dolloped a little more vodka sauce over the top for good measure

Recipe:
* King Arthur Bread: 50.0%
* 00 Polselli Super: 35%
* 2 Mulino Marino: 15%
* Water: 85.0%
* Dry Yeast: 0.20%
* Salt: 2.5%
* Olive Oil: 2.5%

Fermentation:
* 3 Hour RT Bulk
* 62 Hour CF Bulk
* 7 Hour RT Ball