Pizza Making Forum

Pizza Making => General Pizza Making => Topic started by: mkevenson on July 07, 2013, 09:49:07 PM

Title: Pies for Mick
Post by: mkevenson on July 07, 2013, 09:49:07 PM
Baked these 6/29/13.
30% Caputo 00 Pizzeria flour, 70 % KABF
64 % hydration
O.5% IDY
2.3 % fine sea salt
2% EVOO
single ball 350g
dough ball temp 85F


Ferment in 40 F 14 hrs,  followed by room temp 2 hrs


Baked in my 2 Stone at approx 650 F  ( forgot to stop the timer) but usually around 4 min.


Mick loves a good pie!!!!!!


Mark







Title: Re: Pies for Mick
Post by: Chicago Bob on July 07, 2013, 10:09:55 PM
Looking good Mark.   :chef:
Is that little Mick down below there looking on intently?   :drool:
Title: Re: Pies for Mick
Post by: jeffereynelson on July 07, 2013, 10:37:25 PM
Those looks very soft for a 4 minute bake. Were they soft?
Title: Re: Pies for Mick
Post by: mkevenson on July 08, 2013, 12:18:18 AM
Looking good Mark.   :chef:
Is that little Mick down below there looking on intently?   :drool:

Yup, that's Mick.

Mark
Title: Re: Pies for Mick
Post by: mkevenson on July 08, 2013, 12:19:48 AM
Those looks very soft for a 4 minute bake. Were they soft?
Certainly not crispy, fold at the end, not overly soft. I find the Caputo adds that aspect.

Mark
Title: Re: Pies for Mick
Post by: jeffereynelson on July 08, 2013, 02:01:46 AM
Certainly not crispy, fold at the end, not overly soft. I find the Caputo adds that aspect.

Mark

Oh and FWIW, I love the soft nature of a NP pizza. So I find that as a desirable quality.
Title: Re: Pies for Mick
Post by: dmcavanagh on July 08, 2013, 02:30:26 PM
looks like I'm not the only one with a pizza loving pooch! :-D