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Author Topic: The Doughs of My Life  (Read 93132 times)

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Offline Icelandr

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Re: The Doughs of My Life
« Reply #1120 on: August 26, 2021, 09:37:35 AM »
And he topped it off with a very cool T shirt!
One of yours Arne?
Greg
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Offline Santastico

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Re: The Doughs of My Life
« Reply #1121 on: August 26, 2021, 03:56:45 PM »
Thank you for the kind words. I'm afraid I take pictures rather than making videos, but I have been watching plenty of videos of others. I think the stretching, transportation and cooking parts have a lot to say for the final result, and it sounds to me like you are on to the same idea.

I'd suggest you seek out and watch as many videos on the subject as you can.

Neapolitan Pizza Making With the Masters is an oft referenced video that I too find very instructuve:


In addition, I think Lilla Napoli's "Baka en Marinara" video is very good, showing a slightly different approach. It' in Swedish, but not sure you need the audio. :-)

Thank you. I had watched the first video before. I may need more training. What happens to my dough is when I start stretching it it just breaks in the middle or it become very very thin and when I add toppings it breaks and then you know the mess that it makes inside the oven. Oh well!!! Back to trying again and again. :)

Offline Roberto_buonissimo

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Re: The Doughs of My Life
« Reply #1122 on: August 27, 2021, 05:31:41 AM »
they look absolutley stunning  :drool: :drool: :drool:

is there a way to convert the SD % in fresh yeast % ?

would be great to know, because when i leave my dough for that long i always get FLAT dough balls - yours look like perfectly fermented and full of air.

thanks !

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1123 on: August 27, 2021, 09:35:37 AM »
And he topped it off with a very cool T shirt!
One of yours Arne?
It's not my own design, but very appropriate for the occasion I thought. :)

Offline Pete-zza

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Re: The Doughs of My Life
« Reply #1124 on: August 27, 2021, 11:14:13 AM »
is there a way to convert the SD % in fresh yeast % ?

would be great to know, because when i leave my dough for that long i always get FLAT dough balls - yours look like perfectly fermented and full of air.

thanks !
Roberto,

You might want to take a look at these two items:

https://www.sourdoughhome.com/how-do-i-convert-a-regular-recipe-to-sourdough/

http://www.nyx.net/~dgreenw/howdoiconvertyeastbreadrec.html

As you may know, a packet of yeast, whether it is ADY or IDY, weighs 7 grams here in the U.S. So, the equivalent in fresh yeast is about three times that. Should you wish to be very accurate with the conversions, this table does a good job of that:

https://www.theartisan.net/convert_yeast_two.htm

What you would like to do will depend a lot on what kind of sourdough you will be using, especially the amounts of flour and water. The above articles try to walk you through the steps to do a conversion.

Peter

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Offline sk

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Re: The Doughs of My Life
« Reply #1125 on: August 27, 2021, 11:59:29 AM »
The deep ruby color of the glass of wine in in the picture looks suspiciously like Sangiovese!!   :'(
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Offline billg

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Re: The Doughs of My Life
« Reply #1126 on: August 27, 2021, 12:08:43 PM »
The deep ruby color of the glass of wine in in the picture looks suspiciously like Sangiovese!!   :'(

I'm guessing Burgundy or Pinot Noir

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1127 on: August 27, 2021, 12:20:20 PM »
The correct answer is: Grenache. :-)

Now can you guess by blood alcohol when the photo was taken?

Offline Komarzer

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Re: The Doughs of My Life
« Reply #1128 on: August 30, 2021, 03:26:40 AM »
"Arne Ananas"
With mozzarella, nduja and roasted pineapple as the main ingredients, I also added some sliced fresh chili and red onion pre-bake. Lime zest was added post bake.
I know I just lost a few readers now, but my guests were really excited about this one. I though it was good but that it could use a little tuning.

Wow, what an awesome idea. I was thinking about different recipes with 'nduja, this one seems awesome.

Offline Roberto_buonissimo

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Re: The Doughs of My Life
« Reply #1129 on: August 30, 2021, 04:50:33 AM »
Roberto,

You might want to take a look at these two items:

https://www.sourdoughhome.com/how-do-i-convert-a-regular-recipe-to-sourdough/

http://www.nyx.net/~dgreenw/howdoiconvertyeastbreadrec.html

As you may know, a packet of yeast, whether it is ADY or IDY, weighs 7 grams here in the U.S. So, the equivalent in fresh yeast is about three times that. Should you wish to be very accurate with the conversions, this table does a good job of that:

https://www.theartisan.net/convert_yeast_two.htm

What you would like to do will depend a lot on what kind of sourdough you will be using, especially the amounts of flour and water. The above articles try to walk you through the steps to do a conversion.

Peter

thank you Peter !  ;D :pizza:

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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1130 on: August 31, 2021, 10:37:51 AM »
Wow, what an awesome idea. I was thinking about different recipes with 'nduja, this one seems awesome.
Thanks! On the topic of nduja, I highly recommend trying iLLEb's nduja pie (with the tomato sauce, mozzarella, olives, nduja and caramelized onions) of you haven't already. It's a great combo and a huge favorite here.

Offline Komarzer

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Re: The Doughs of My Life
« Reply #1131 on: September 01, 2021, 02:46:26 AM »
Thanks! On the topic of nduja, I highly recommend trying iLLEb's nduja pie (with the tomato sauce, mozzarella, olives, nduja and caramelized onions) of you haven't already. It's a great combo and a huge favorite here.

Sounds amazing. What's your caramelized onions recipe? Oil/butter in the pan, low heat, salt/sugar then deglaze with balsamic or something else? I'll try this one during my next pizza session.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1132 on: September 01, 2021, 05:39:13 AM »
Sounds amazing. What's your caramelized onions recipe? Oil/butter in the pan, low heat, salt/sugar then deglaze with balsamic or something else? I'll try this one during my next pizza session.

I have been using Chef Jean-Pierre's recipe lately and like the results:


Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1133 on: September 01, 2021, 06:17:26 AM »
It seems like my dough experimentation has been put on the back burner for a while. These days it is all about trying out different flavor combinations.

The dough: 100% Caputo Pizzeria, 63% water, 2.8% salt, 4.5% SD.
Fermentation: 27 hours (9+18) @ 21.4 C.

In addition to the obligatory margherita, today's selection consisted of:

Pancetta
Tweaked slightly since my first version, I skipped the peppers and arugula and added some slices of spring onion instead.
  • Red onion compote
  • Mozzarella
  • Pancetta
  • Red onion
  • Spring onion

Anchovy
My most successful anchovy combination to date.
  • Mozzarella
  • Anchovies
  • Olives
  • Rosemary
  • Lemon zest
  • Conciato romano

"Quickfix"
Today's newcomer, it was ok.
  • Mozzarella
  • 'Nduja
  • Olives
  • Semi dried tomatoes
  • Basil
  • Olive oil

Though not pictured below, these pies were shared with a couple of our closest friends one unforgettable late summer evening in Lommedalen.

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1134 on: September 06, 2021, 08:10:32 AM »
I finally got a hold of fresh porcini.

A little wetter dough this time at 67% HR.
Still 2.8% salt and 100% Caputo Pizzeria.
I went with 6.9% SD for a total fermentation time of 23 hours (16 in bulk @ 21 C + 7 in balls at 23 C).
This resulted in a 90% volume increase, or 29.5 mm in the pluviometer.

My kids opted for something simpler and safer: The marinara. For the first time this year they made it themselves, and I was only acting as fornaio.


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Offline Komarzer

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Re: The Doughs of My Life
« Reply #1135 on: September 06, 2021, 10:46:34 AM »
They're pretty good already. They had the chance to get free live sessions :chef:

Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1136 on: September 09, 2021, 10:04:34 AM »
I've spent quite some time in the 63% HR range, and I like the results very much. But as I now have returned to 66-67% for a few bakes, I love that too, but for different reasons. I find it easier to produce the softer and airier cornicione with more water in the dough, but at the cost of more challenging handling. This is especially true for my more overloaded pies.... Of which I made a few this time around. :)

Dough: Caputo Pizzeria, 66% water, 2.8% salt, 4.9% SD
Fermentation: 27 hours at 21 C (balled after 16 hours)
Spy report: 100% volume expansion, that's a doubling.

In short: a dough on the wet side, slightly undermixed and slightly over fermented.  :chef:

The star of the show was the pulled pork pizza with personal whisky spritzers.  >:D

Leading up to this, we had margherita (of course), friarielli & salsiccia, and a new variety made from 50% own produce (eggplant, tomatoes and basil) and 50% Italian quality (mozzarella, parmigiano, olive oil and balsamic vinegar).

The meal was finished off with our most recent favorite combo: red onion compote and pancetta. Sweet enough to be called a dessert we thought.

Not pictured: Pinot Noir. 

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1137 on: September 09, 2021, 10:33:16 AM »
Great looking pizza Arne and interesting combinations!

In lieu of the fire restrictions here, I have been trying out atomizer variants . . . . .
« Last Edit: September 09, 2021, 10:48:42 AM by Icelandr »
Greg
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Offline Arne_Jervell

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Re: The Doughs of My Life
« Reply #1138 on: September 09, 2021, 10:47:06 AM »
Wow yeah those look really efficient! :-D

Offline Icelandr

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Re: The Doughs of My Life
« Reply #1139 on: September 09, 2021, 10:44:46 PM »
Sorry to obfuscate your thread, sometimes the silliness takes over . . . . OK, often, perhaps incorrigible
Greg
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