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Off-Topic Foods / Re: Today's Bread
« Last post by mitchjg on Today at 10:57:04 PM »
Hamburger and Hot Dog Buns +
Kaiser Rolls

2
General Pizza Making / Re: Adding yogurt/sour cream to pizza dough
« Last post by Chi_Guy on Today at 10:56:44 PM »
You could also try an extended poolish with pretty much any formula. The Apizza Scholls is a great one to start with, but can work well with others too!

Funny you mention Apizza Scholls.  I'm using a Lehmann recipe with a preferment based on the Apizza Scholls dough management process.  It's become my go-to recipe for NY style dough these days.

Here's the recipe I use (thanks Pete-zza for developing it):  https://www.pizzamaking.com/forum/index.php?topic=9908.msg90226#msg90226 .  Although it's intended for a 16" pie, I'm able to get two 11-12" pizzas out of it.

Yes, poolish helps a lot. Plus, more fermentation time is huge. How long are you holding your dough before baking?

Most definitely.  I preferment about 25% of the flour with an equal weight in water for 12-15 hours.  Total fermentation time is around 20 hours.  When I can, I'll cold ferment the poolish which helps with crust coloration.  Like I said, I get great results with this recipe.  It produces a nice yeasty bread type flavor, but I'd like to get a little sourdough lactic acid taste in there if I can.
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Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by Icelandr on Today at 10:03:14 PM »
Being able to create my preference would be a grand thing! When I get to that point it will be even light brown colour with very little sign of leoparding, as in the pic of Omidís pie in a previous posting. There seem to be so many variables, a number not related to the old dude on the end of the peel watching what he thinks is so intently! The pies were bout 5-10 minutes apart and within 15į C at launch but what a difference, somewhere I recall a discussion about White pies always looking paler in the crust . . . . Iíll blame it on that for now!


Thank you, Craig and CaptBob for your interest!
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by jkb on Today at 09:53:53 PM »
My 100th bake since July 2015  :chef:  (Technically my 118th bake all-time with a handful of bakes in 2011 after I first found the forum).

My wife hasn't really been eating my pizza the last year or so, but has been with me along the journey and decided to participate tonight. Her words were, "It's ridiculous...like the perfect amount of everything. Now I see why you make it every weekend."   :D

16" New England Greek in a pan

And it's better than 90% of what you can buy from people who make almost that many in a day. 
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Neapolitan Style / Re: Pizza Party on Gabriola Island
« Last post by parallei on Today at 09:47:34 PM »
Thank you so much Pascom, I love my Pizza Party oven, light the fire, add some wood and about an hour later hope and bake! Good fun!


Speaking of which . . . My oldest son came over with family, so Pizza was served! I keep lowering the amount of IDY to try to match the house temperature, closer this time but still had to move dough to a cooler building. Hydration 64%, salt 2.8%, IDY .009%, 48 hrs, appx 24/24 Bulk/ball. Dough a bit cool as I didnít get it up to room temp soon enough, was pleased with dough, lots of air but who was in charge of the baking?

Nice work.  Like Craig, I particularly like the fist pie with the more uniform color.  For quite awhile, the pale curst with the black spots seemed to be all the rage.  Which do you prefer?
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Prep Equipment / Re: KA Broke already, what's next
« Last post by tinroofrusted on Today at 09:37:54 PM »


For my work process, by the time all the cleaning is done, I get the same/better results with less time by hand kneading.

This is my experience also, although I barely knead the dough. I mix it to a "shaggy" stage in a bowl with a big spoon, then do three folds at 30 minute intervals.  When I'm in a hurry I might knead a bit and do less folds.  This works fine anywhere above 60% hydration,  and no mixer or food processor to clean.  I have a KA which I just hate because it's so loud.  I'd get a Bosch mixer but since I barely use the KA I can't really justify buying a Bosch, at least for pizza and bread dough. 
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by hammettjr on Today at 09:12:14 PM »
My 100th bake since July 2015  :chef:  (Technically my 118th bake all-time with a handful of bakes in 2011 after I first found the forum).

My wife hasn't really been eating my pizza the last year or so, but has been with me along the journey and decided to participate tonight. Her words were, "It's ridiculous...like the perfect amount of everything. Now I see why you make it every weekend."   :D

16" New England Greek in a pan

8
Off-Topic Foods / Re: Sausage making weekend starts tommorow
« Last post by Little bean on Today at 09:09:02 PM »
This thread is certainly amazing and also an inspiration.  Talk to me more about aging the provolone for another 6 months.   I want to try this!  What is the idea temp for aging?

Thank you both! I donít know much about this but when I hang the sausage I also hang a couple blocks of that smoked provolone down there until about August and the texture gets much more mellow and very creamy, itís so delicious, my cellar never goes above 60 all year, I believe the wine cellar temp range is the best to age this type of cheese, probably be a little cooler for others. When itís ready you will see a little liquid forming in the bottom of the wrap. Probably would work good in a wine cooler in a dark location.
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Chicago Style / Re: Nancy's stuffed pizza video
« Last post by Garvey on Today at 09:06:14 PM »
Keep in mind in the early days on this site, we were digging everywhere we could find pizza making information.  Some good.  Some not so good.  It was and still is, a giant experiment. Also keep in mind a lot of pizza information on the internet originated on PizzaMaking.com thanks to Steve.

Of course.  But once you know better, you take down the bad stuff.  This is like the American Medical Association having on their website the procedures for leeching out ill humours to cure disease.
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General Pizza Making / Re: Post a Pic of Your Pie - Daily Update
« Last post by Whisky on Today at 08:44:29 PM »
Gutenboys NY dough. 7 days in the fridge. Excellent pies.
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