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Author Topic: Why No Oil In This Formula?  (Read 651 times)

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Offline mathematics28

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Re: Why No Oil In This Formula?
« Reply #20 on: May 21, 2021, 01:11:52 PM »
Thank you so much for the advicd

No problem

Offline SonVolt

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Re: Why No Oil In This Formula?
« Reply #21 on: May 21, 2021, 02:56:50 PM »
Iím using KABF as I cant really get All Trumps here. BTW though Iím in KY I grew up on Long Island.


You can get All Trumps on Amazon (though I only paid $30 for it a few month ago  ???). I noticed a huge improvement after switching from KABF to All Trumps - like total night and day difference.

https://www.amazon.com/dp/B00CHUKBF0/?tag=pmak-20

Offline mathematics28

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Re: Why No Oil In This Formula?
« Reply #22 on: May 21, 2021, 02:59:08 PM »

You can get All Trumps on Amazon (though I only paid $30 for it a few month ago  ???). I noticed a huge improvement after switching from KABF to All Trumps - like total night and day difference.

https://www.amazon.com/dp/B00CHUKBF0/?tag=pmak-20

Exactly. After my first pie was in shock lol

Offline SonVolt

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Re: Why No Oil In This Formula?
« Reply #23 on: May 21, 2021, 03:16:28 PM »
The thing I noticed most was the handling. The dough was silky smooth and wonderfully elastic (in a good way) after kneading, something I never quite achieved with KABF. I'm assuming there's dough conditions in All Trumps that's responsible. 

Offline mathematics28

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Re: Why No Oil In This Formula?
« Reply #24 on: May 21, 2021, 03:23:51 PM »
The thing I noticed most was the handling. The dough was silky smooth and wonderfully elastic (in a good way) after kneading, something I never quite achieved with KABF. I'm assuming there's dough conditions in All Trumps that's responsible.

It's the potassium bromate that is the conditioner that allows so much flexibility

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Offline Georgev

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Re: Why No Oil In This Formula?
« Reply #25 on: May 25, 2021, 07:26:32 PM »
It's the potassium bromate that is the conditioner that allows so much flexibility

This is very true. I have been using all trumps in my pizza shop for 15 years and always try King Arthur flour but so hard to get it right consistently because they have no bromate. Anyone have any pointers?

Offline vincentoc13

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Re: Why No Oil In This Formula?
« Reply #26 on: May 31, 2021, 02:21:20 PM »
6% olive oil
Using your same recipe, if you were to use 2% oil what do you think the outcome would be?  Thank you!

Online 9slicePie

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Re: Why No Oil In This Formula?
« Reply #27 on: June 02, 2021, 10:14:09 AM »
No sugar in my recipe for the regular nyc pie but i tried it for the Sicilian Iím making tonight. I wasnít happy with the pies KABF produced and i tried it with honey, mixed with semolina, and also diastatic malt powder. All Trumps Bromated was a night and day difference. I just bagged the flour in big ziploc bags.
Noob question but, how is the yeast "working" if no sugar in your dough recipe?  (btw, you dont use sugar whether it's either KABF or All Trumps?)
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

Offline mathematics28

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Re: Why No Oil In This Formula?
« Reply #28 on: June 02, 2021, 10:21:13 AM »
Noob question but, how is the yeast "working" if no sugar in your dough recipe?  (btw, you dont use sugar whether it's either KABF or All Trumps?)

yeast feeds off of the flour. they don't need added sugars. occasionally I will use some sugar but I honestly don't notice a difference.

Online 9slicePie

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Re: Why No Oil In This Formula?
« Reply #29 on: June 02, 2021, 10:23:23 AM »
yeast feeds off of the flour. they don't need added sugars. occasionally I will use some sugar but I honestly don't notice a difference.
Interesting thanks.
 

ONE reason I add sugar [and oil] is to assist in "browning" in the home oven.  But based on the pics of your pies, not adding sugar to the dough doesnt cause you problems with the browning (both with KABF and All Trumps, right?)
« Last Edit: June 02, 2021, 01:13:50 PM by 9slicePie »
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

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Offline Pete-zza

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Re: Why No Oil In This Formula?
« Reply #30 on: June 02, 2021, 12:35:45 PM »
Noob question but, how is the yeast "working" if no sugar in your dough recipe?  (btw, you dont use sugar whether it's either KABF or All Trumps?)
9slicePie,

To elaborate further on what mathematics28 said, you might want to read the section Sugar Transformations (Rosada) at:

http://www.theartisan.net/yeast_treatise_frameset.htm

Even when KABF or All Trumps are used, unless the recipe calls for sugar (like many of the American style doughs used by the major chain pizzerias), there is ordinarily no need to add sugar to the recipe using those flour unless the dough is to cold ferment for more than two days. Then, about 1-2% sugar might be sufficient.

Peter

Online 9slicePie

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Re: Why No Oil In This Formula?
« Reply #31 on: June 02, 2021, 01:15:04 PM »
Even when KABF or All Trumps are used, unless the recipe calls for sugar (like many of the American style doughs used by the major chain pizzerias), there is ordinarily no need to add sugar to the recipe using those flour unless the dough is to cold ferment for more than two days.
and/or for flavor, too, presumably.
Lose = Be careful not to lose that.
Loose = The bolts are loose.
There = He is there now.
Their = They have their things.
They're = They're going to the mall.
To = They came to the house.
Too = That's too bad.
Two = 2.
Your = Your dinner is ready.
You're = I hope you're kidding.
Than vs. Then = If you score more points than the other team, then you will win the game.
Principal vs. Principle = The high school Principal is a man of principles.
Itís vs its = Itís beautiful in its own way.

Offline Pete-zza

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Re: Why No Oil In This Formula?
« Reply #32 on: June 02, 2021, 01:54:31 PM »
and/or for flavor, too, presumably.
9slicePie,

Yes, but you have to be careful when you bake a pizza with a lot of sugar in the dough. The pizza chains use screens and conveyor ovens but if one bakes on a pizza stone or steel, there is the likelihood that the bottom will turn brown prematurely and even burn.

Peter

Offline mathematics28

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Re: Why No Oil In This Formula?
« Reply #33 on: June 02, 2021, 03:19:44 PM »
Interesting thanks.
 

ONE reason I add sugar [and oil] is to assist in "browning" in the home oven.  But based on the pics of your pies, not adding sugar to the dough doesnt cause you problems with the browning (both with KABF and All Trumps, right?)
No. Thereís zero browning with KABF with or without sugar.

Offline parallei

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Re: Why No Oil In This Formula?
« Reply #34 on: June 02, 2021, 03:40:55 PM »
No. Thereís zero browning with KABF with or without sugar.

I've used KABF for pizza and breads in my home oven, for years. It seems to brown-up just fine. In the home oven temps are 550-ish for pizza and 475-ish for breads. No sugar. Interesting.

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