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1
Dough Clinic / Re: First try with Breville Pizzaiolo, dough issue
« Last post by foreplease on Today at 07:42:09 PM »
What is " 73%ays"?
Guessing ADY came off keyboard funny.
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General Pizza Making / Dough Ball Shaping for First Rise
« Last post by RHawthorne on Today at 07:13:54 PM »
 I've been experimenting a bit lately with how I shape my dough balls immediately after kneading, and I've come to the conclusion that if you're doing a long or even longish  (12 hour+) fermentation and you know you're going to punch the dough balls down at least once before using, it makes no difference whatsoever what shape they're in, at least when you're proofing them separately. I used to do 2 dough ball batches at a time, and I would place them on a large oval plate together, covered with plastic wrap, and when I went with that arrangement, I always made sure I balled them relatively tightly and spaced them apart so they wouldn't fuse together during the rise. But now I make 4 dough ball batches and let them proof in their own separate sealed plastic containers. And now I just cut them, weigh them, and throw them in containers and call it good, without any effort to shape them in any way. I'm finding that they rise exactly the same way, and now I'm thinking all that balling, even for 2 ball batches, was quite possibly just a waste of time.
 I don't know; maybe I'm just coming to a conclusion that should've have been obvious to me and others have been doing this all along. But I've been wondering quietly in the back of my mind for quite some time why people worry about getting nice smooth, round dough balls even when they know they're going to be punched down at least once anyway. I guess I could see that idea being worthwhile for a batch of dough that's not fermented for very long time, and the dough balls would be used as is, without being knocked down. But for a long fermentation, I don't get it.
 Does anybody care to contribute on this one? Are well formed, smooth dough balls made right after kneading important to anybody else that does longer fermentations? What's the rationale?
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Dough Clinic / Re: Caputo 00 thin crust dough recipe
« Last post by RHawthorne on Today at 06:55:02 PM »
Better late than never. Looks like it came out quite well.
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Dough Clinic / Re: First try with Breville Pizzaiolo, dough issue
« Last post by RHawthorne on Today at 06:52:47 PM »
Apologize if this goes through twice, my first time posting.

Used my new Breville yesterday, manual mode, steadily increasing bottom temp and decreasing top temp for an artisan-style pizza.  I've been heretofore using a steel at 550 and pretty happy with the results...but I'm also tinkering with my dough....

My last of 5 pizzas came out very (overly) brown on top still, but good oven spring with nice bubbles.  Usually the crackle when I roll the pizza cutter through, but I would happily share a pic of the cross section of the crust, as the air bubbles retain integrity.  This time, I got the crack, but the top collapsed into the bottom, so there's no bubbles to show you....any thoughts about why this happened? 

I had top at around 475 crust only, bottom 640-ish.  In for around 6 minutes.

My dough:  Central Milling Bread 90%, KAF Medium 73% Rye 10%, 73%ays.
 hydration, poolish, then bulk CF x 24, then ball and CF x 3 d

I've made many different recipes...this is the first time with using the rye....but this dough opened like a dream...

Hopefuly attaching some pics, and grateful for your advice!!
What is " 73%ays"?
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Pizza Cheese / Re: Mozzarella Types--Any experience?
« Last post by RHawthorne on Today at 06:47:41 PM »
I've heard very high praise for the Saputo Gold, but I've never had the chance to try it myself. I've seen it listed as a #1 favorite by at least a couple of people on the forum whose opinions I respect.
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Detroit Style / Re: Detroit Style - My way
« Last post by HansB on Today at 06:36:58 PM »
My oven heats from the bottom, except for the broiler which is of course on top. I don't use the broiler for DS pizza.
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Pizza Cheese / Re: Mozzarella Types--Any experience?
« Last post by Dasnyde4 on Today at 06:34:11 PM »
I would get a pound or 2 of each and see what YOU like along with your family and friends. Make some pies using each cheese and put it to a vote! Opinions here will vary, most leaning towards full fat and guessingbthe gold, my 2c.......
I wish I could.  They won't split cases so I'd need to get a minimum of one case
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Off-Topic Foods / Re: Smoking a brisket question
« Last post by FeCheF on Today at 06:27:54 PM »
How's it going ?

He probably passed out......
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Off-Topic Foods / Re: Smoking a brisket question
« Last post by 02ebz06 on Today at 06:26:03 PM »
How's it going ?
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Dough Clinic / Re: Caputo 00 thin crust dough recipe
« Last post by foreplease on Today at 06:09:44 PM »
I just wanted to post that I followed the formulation and instructions exactly and it made a great crust. Caputo Chef, three day CF. 12" pie, TF .07.
That looks complex and delicious. You would have made Tom (RIP) proud in terms of advice taken and advice used.
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