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1
Neapolitan Style / Re: Pizza Canotto with Biga
« Last post by DoouBall on Today at 12:04:10 AM »
I don't use flour for this stage - only water or oil, typically water because it's less messy for me. I recommend you to follow the folding method from Marco Fuso starting with 3:20s in this video:

https://www.youtube.com/watch?v=YlJCSVW2fzI&ab_channel=ArlaPro.UK

This works very well, but if your dough is not completely smooth, you may need to do this once, cover your dough with a large bowl, or oil it and then cover with plastic wrap and then walk away. Come back in 15 minutes and fold again. Once the dough is smooth, you are ready to put it away for a longer rest if doing bulk fermentation or divide and shape into balls depending on your process.
2
General Pizza Making / Re: NJ Boardwalk Pizza
« Last post by Jersey Pie Boy on Today at 12:01:39 AM »
Well I hope those soon return, Norma!
3
Neapolitan Style / Re: Neapolitan Pizza in Marietta, Georgia
« Last post by Icelandr on Yesterday at 11:55:51 PM »
Very Nice Scott, nice to see another post of your pizza!
When I think of your pizzamaking I still recall you in Italy, baking for the first Margherita Madness. A different oven, no measurement tools, few ingredients available And Zowie! A Margherita was created!
Fun exchanges between people who never meet!
All the best! Keep posting!
4
Other Types / Re: Breakfast Pizza
« Last post by thezaman on Yesterday at 11:37:43 PM »
I do them for early morning catering jobs. We have done a carbonara pizza to maintain authenticity at certain events. Last week we did a federal express catering where the night crew ate pizza at 8:00 am after their shift ended. We used sausage gravy as the base. Breakfast sausage,hash brown potatoes,mozzarella,yellow cheddar cheese,and a squirt bottle filled with blended eggs that we swirled on top. Cooked a little lower for a three minute bake . It was well received 
5
Hi I own two ovens from black rock. They are identical ovens. I was told to contact them from effeuno when I was unable to get one directly from them.
6
Home Ovens / Re: Ooni fyra gas conversion
« Last post by thezaman on Yesterday at 11:23:03 PM »
Hi, yes it is the Ooni 3 burner. It works really well and the set up is super easy.
7
General Pizza Making / Re: Why Does Crust Com Out Pale
« Last post by Shanksworthy on Yesterday at 11:17:31 PM »
Shanksworthy,

There are a lot of factors that can come into play with long fermentation times. For example, here is an example of a pizza that I made using a dough that cold fermented for over 12 days and where there was no sugar used in the dough, and I used 0.6% IDY, and I ended up with decent crust coloration and several other virtues:

Reply 9 at https://www.pizzamaking.com/forum/index.php?topic=3985.msg36081#msg36081

There are other such examples in the same thread. For example, see the results I achieved using a dough that cold fermented for about 15 days, at:

Reply 57 at https://www.pizzamaking.com/forum/index.php?topic=3985.msg40092#msg40092

In general, the key to the results I achieved included using cold temperatures and finding ways to slow down yeast performance.

Peter
Thanks Pete. Yeah, Iím really starting to learn that controlling yeast performance is key. Itís interesting, you mentioned using cold temperatures. Do you have to use ice water when using that method of control? I find that in all of my recent experiments, my IDY has been really resilient to cold tap water and salt (although Iím not sure what the consensus is these days on how significantly salt affects IDY). I havenít tried ice water yet, but certainly frigid tap water wonít deter these determined critters.
8
Neapolitan Style / Re: Pizza Canotto with Biga
« Last post by plusacht on Yesterday at 10:52:19 PM »
Looks pretty good. This time you're good - you can just let it rest, shape and bake. Next time I would fold your dough one or two more times before putting it to rest. The bulk dough should be smooth and homogeneous.

Yea you are right, it seems like preparing the dough is slightly under control. Next up is folding a wet/sticky dough to be smooth and homogeneous - this really needs practice. After this we can focus on stretching the dough before baking - long way to go. :)

Maybe one short question at the end: When u fold the dough are u using cold water (for your hands) or flour?

Thanks for help.
9
Neapolitan Style / Re: Pizza Canotto with Biga
« Last post by DoouBall on Yesterday at 10:37:22 PM »
Hello. Attached the results, after preparation and 48 hours later. Next up baking it.

Looks pretty good. This time you're good - you can just let it rest, shape and bake. Next time I would fold your dough one or two more times before putting it to rest. The bulk dough should be smooth and homogeneous.
10
General Pizza Making / Re: Why Does Crust Com Out Pale
« Last post by Pete-zza on Yesterday at 10:33:33 PM »
Shanksworthy,

There are a lot of factors that can come into play with long fermentation times. For example, here is an example of a pizza that I made using a dough that cold fermented for over 12 days and where there was no sugar used in the dough, and I used 0.6% IDY, and I ended up with decent crust coloration and several other virtues:

Reply 9 at https://www.pizzamaking.com/forum/index.php?topic=3985.msg36081#msg36081

There are other such examples in the same thread. For example, see the results I achieved using a dough that cold fermented for about 15 days, at:

Reply 57 at https://www.pizzamaking.com/forum/index.php?topic=3985.msg40092#msg40092

In general, the key to the results I achieved included using cold temperatures and finding ways to slow down yeast performance.

Peter
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