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Author Topic: Two hours from mixer to paper plate  (Read 1389 times)

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Offline Pie@MileHigh

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Two hours from mixer to paper plate
« on: August 28, 2022, 11:37:41 PM »
Per a Frank Giaquinto story in one of Norma's vids talking about a bad batch of dough and needing to make more dough fast, I wanted to see how quickly I could make a pizza from flour to plate. Came in at two hours to the minute from mixer to plate, ~2.5 hours total work time.
« Last Edit: August 28, 2022, 11:48:36 PM by Pie@MileHigh »
Dean

Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #1 on: August 29, 2022, 12:06:00 AM »
Reheat slice
Dean

Offline 9slicePie

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Re: Two hours from mixer to paper plate
« Reply #2 on: August 30, 2022, 04:48:59 PM »
Looking good.

Btw, I really appreciate the fact that you posted various shots/angles of the pizza (including the BOTTOM CRUST).

Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #3 on: August 30, 2022, 06:25:30 PM »
Looking good.

Btw, I really appreciate the fact that you posted various shots/angles of the pizza (including the BOTTOM CRUST).

Thanks, 9Slice... so many different characteristics make up an enjoyable slice, I try to get pics that represent how it came out. Think the bottom remained kind of pale because I baked on screen the whole time. Tried to slide it off the screen a tad too early and dorked it, so just left to finish on the screen.
Dean

Offline Zeeth

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Re: Two hours from mixer to paper plate
« Reply #4 on: September 13, 2022, 12:36:49 PM »
Great looking pizza to me!
Only thing just from the pictures is maybe a more structured crust, a bit less hydration? or maybe just cooked a bit more so the whole piece is supported when folded. Looks a LITTLE droopy.
I still want a bite.

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Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #5 on: September 14, 2022, 03:19:49 PM »
Thanks, Zeeth. To droop or not to droop, that is the question. Ive always been a bit more partial to a slice you have to fold to keep from drooping and dripping as you go for that first bite. That said, this particular pie could probably have used a bit more color on the bottom.
Dean

Offline Chicago Bob

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Re: Two hours from mixer to paper plate
« Reply #6 on: October 10, 2022, 12:17:40 PM »
Did the bare crust rim turn leathery once this pizza cooled ?
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Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #7 on: October 11, 2022, 08:53:32 AM »
Did the bare crust rim turn leathery once this pizza cooled ?

Been a little bit since I made that one, but not that I recall. Was tasty enough right out of the oven that the average pizza consumer would be happy enough with it and chowed all the leftovers without noticing it being particularly tough.
Dean

Offline morpheus305

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Re: Two hours from mixer to paper plate
« Reply #8 on: January 27, 2023, 02:08:21 AM »
Recipe for the dough?

Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #9 on: January 29, 2023, 09:18:07 AM »
Recipe for the dough?

Hey Morpheus. Here you go.

75g of SD starter. (Mines a little thick so estimated 40g flour to 35g of water)
260g of HG flour
150g warm water ~90
1g IDY
5g salt (what's life, or pizza, without a little salt?)
3g Barley malt syrup (swap a couple grams of sugar)
4g olive oil

Mixed the starter into the water added syrup, then added flour with IDY already mixed in to the mixer. After flour moistened, I drizzled in the oil.

« Last Edit: January 29, 2023, 10:17:55 AM by Pie@MileHigh »
Dean

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Offline foreplease

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Re: Two hours from mixer to paper plate
« Reply #10 on: January 29, 2023, 09:21:07 AM »
Did you use any salt, Dean?
-Tony

Offline Pie@MileHigh

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Re: Two hours from mixer to paper plate
« Reply #11 on: January 29, 2023, 10:14:12 AM »
Did you use any salt, Dean?

Good catch, foreplease. Yeap 5g. Missed it when I was transcribing from my notebook. Will adjust recipe accordingly.
Dean

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