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  • #361 by foreplease on 08 Mar 2023
  • Beautiful pie, Pizzaman106. I wonder about the texture of that well-done rim - how would you describe it?
    Ill take a stab while we wait for the answer: difficult to achieve, wickedly attractive, tastes like a sacred intention. :)
  • #362 by Chicago Bob on 09 Mar 2023
  • I turned my leftover pizza doughs into Sesame and Everything Seasoning Hoagie for a Philly Cheesesteak.

        Fu&$ yeah.... :drool:
  • #363 by Howitzer21 on 09 Mar 2023
  • Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?

    Awaiting this answer as well
  • #364 by nanometric on 10 Mar 2023
  • Those look great. Would you mind telling me more? What weight are the doughballs you used for the rolls, oven temp, bake time?

    Wile U Wait...

    https://www.richardeaglespoon.com/articles/how-to-hoagie

    Haven't tried yet; on the 2do
  • #365 by Smokin Pizza on 10 Mar 2023
  • Do you have the recipe for this?
  • #366 by Pizzaman106 on 11 Mar 2023
  • For one 6 inch Hoagie:



    100 grams of bread flour

    70 grams of water

    2 grams of salt

    0.3 gram of instant yeast



    Mix for 10 minutes or until a relatively smooth dough forms. Bulk Ferment at room temp for 3 hours with a fold every hour. Once 3 hours is up, shape the dough into a ball tightly and let it bulk ferment in the fridge for 2 days. The dough should be doubled in volume.



    Preshape the dough into a semi tight ball and let it rest at room temp for 1 hour. Then shape your dough like you would a baguette, spritz it with water and roll it in a pool of everything seasoning. Then proof your hoagie in a couche for 3 hours. Once you are ready to bake, score your hoagie with a blade lengthwise. Bake at 530 F on a sheet pan. Spritz your hoagie with water before you put it in the oven. Alternatively, if you have a combo dutch oven, you can just use that and cover the pan with the lid to generate steam that way. Bake it covered for 4 minutes, then remove the lid and continue baking until it becomes golden brown.
  • #367 by Howitzer21 on 15 Mar 2023
  • 65% hydration.

    A few questions on your recent experiments, as it seems like you've modified the recipe over time.

    - KA AP or Bread Flour?
    - 64-65% HR seems like it's your sweet spot?
    - 1.5% low diastatic malt?
    - Oil %?
    - Sugar %?
    - Are you still doing ~60F ferments?

    Great looking pies. I'm trying to up my NYS game, baking steel is in the mail.
    Thanks!
  • #368 by Pizzaman106 on 27 Mar 2023
  • 70% Hydration, 96 hour ferment, and 6 minute bake at 630 F.
  • #369 by Jersey Pie Boy on 27 Mar 2023
  • Could you notice the extra day in handling and/or texture?
  • #370 by hammettjr on 27 Mar 2023
  • One of the things I love about your pizza is that you're not afraid to put some cheese on!

    Looks great  :chef:

  • #371 by Pizzaman106 on 27 Mar 2023
  • One of the things I love about your pizza is that you're not afraid to put some cheese on!

    Looks great  :chef:

    Thank you! The cheese and sauce ratio is such a delicate dance for me and is what makes plain cheese pizzas the toughest pizza to make imo. I usually do moderate cheese levels to high sauce levels. But, depending on the rate of what the dough is fermented at and how I stretch it, impacts how much sauce and cheese I put on. More mature doughs typically have more thin spots than a dough that is younger in fermentation for me. I think what really separates the uber talented people from the rest is having the ability to judge your dough at any given time and to adjust. No two dough are the same. I am still learning this skill.
  • #372 by Pizzaman106 on 27 Mar 2023
  • Could you notice the extra day in handling and/or texture?

    More extensible and weaker gluten structure. It is so delicate that I need to stretch it out carefully to avoid excess thin spots.
  • #373 by Pizzaman106 on 27 Mar 2023
  • A few questions on your recent experiments, as it seems like you've modified the recipe over time.

    - KA AP or Bread Flour?
    - 64-65% HR seems like it's your sweet spot?
    - 1.5% low diastatic malt?
    - Oil %?
    - Sugar %?
    - Are you still doing ~60F ferments?

    Great looking pies. I'm trying to up my NYS game, baking steel is in the mail.
    Thanks!

    No oil and sugar. 65% hydro and still 1.5% low diastatic malt. This was done at 34 F in the fridge for 3 days.
  • #374 by Howitzer21 on 28 Mar 2023
  • No oil and sugar. 65% hydro and still 1.5% low diastatic malt. This was done at 34 F in the fridge for 3 days.

    Thanks Pizzaman - I'm going to get some LDM to try in my next NYS, although I still wont be able to achieve 600F+. 
  • #375 by Pizzaman106 on 29 Mar 2023
  • 70% Hydration, 6 minute bake at 625 F.
  • #376 by Pizzaman106 on 03 Apr 2023
  • 68% Hydration, 5.5 minute bake at 625 F.
  • #377 by TXCraig1 on 03 Apr 2023
  • 68% Hydration, 5.5 minute bake at 625 F.

    I like that a lot. What sort of oven was it baked in?
  • #378 by Pizzaman106 on 03 Apr 2023
  • I like that a lot. What sort of oven was it baked in?

    Pizzamaster oven! I work at a bakery, so I cheat 😂.
  • #379 by Pizzaman106 on 05 Apr 2023
  • Yukon Gold Potatoes, Garlic Confit cream, Sicilian Oregano, parsley, and Parmeggiano Reggiano.
  • #380 by billg on 05 Apr 2023


  • That's an awesome looking pie!!!!! :drool:
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