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Offline vtsteve

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Pizza Thursday
« on: March 01, 2017, 12:28:08 AM »
...got moved up to Tuesday, the last nice day for a while.   :'(


I mixed dough at midnight. Then we watched the finale of the Great British Baking Show...


The batch is for 12 x 590g, plus two old doughs for 14ish total - I ended up with 13 + a bit.
I've been using malt for a couple years, the sugar is something new I'm trying (only used 50g). The dough weight is a little higher too, I was around 560g.

Our mud room stays around 50F overnight, so I've been fermenting there (my ingredients fridge is full, and I keep it too cold for CF).

I guess I'm starting a thread.   :-D


Flour (100%):
Water (58%):
IDY (0.15%):
Salt (2%):
Oil (2.2%):
20L Malt syrup (2.2%):
Total (164.55%):
Single Ball:
4299.74 g  |  151.67 oz | 9.48 lbs
2493.85 g  |  87.97 oz | 5.5 lbs
6.45 g | 0.23 oz | 0.01 lbs | 2.14 tsp | 0.71 tbsp
85.99 g | 3.03 oz | 0.19 lbs | 5.97 tbsp | 0.37 cups
94.59 g | 3.34 oz | 0.21 lbs | 7.01 tbsp | 0.44 cups
94.59 g | 3.34 oz | 0.21 lbs | 7.91 tbsp | 0.49 cups
7075.22 g | 249.57 oz | 15.6 lbs | TF = 0.081728
589.6 g | 20.8 oz | 1.3 lbs
« Last Edit: March 01, 2017, 12:05:40 PM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline vtsteve

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Re: Pizza Thursday
« Reply #1 on: March 01, 2017, 12:28:34 AM »
Bake day, first pie...

I use a 20" peel, for 18" pies (usually). They get a final stretch before launch -- haven't had one stick since I started doing it that way.

The screens are 18" and used as retrieval peels, I just scoot one under with gloved hand and pull them out. The rack was modified by wiring 14" screens to each shelf, and I prop the front up a little to tip it back and keep the center of gravity over the feet. It's a little precarious, but I haven't tipped it over yet.

I fire the oven the day (and night) before baking. I like to see it around 600F when I open it in the morning; then a brief fire to push it to 700F, push any remaining coals to the side, close the door and let it rest for an hour. The bake is retained heat only; my ideal starting temp is upper 600's, and coasting down over the course of the bake. My record is 16 pies, where the last took around 8 minutes.
« Last Edit: March 01, 2017, 01:04:51 AM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline vtsteve

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Re: Pizza Thursday
« Reply #2 on: March 01, 2017, 12:32:40 AM »
Continued...

I did 13 pies in an hour and a half, a little off pace but I'm still shaking off the rust.   :-D

After I launch one, I start the timer and set my gloves + the screen on the entry, to remind me that I have one baking. I was having timer trouble; I set it for 3 hours on the first pie, but my spidey sense started tingling and I figured it out. It was a 3+ minute bake, actually could have used a few more seconds.

The last one was in for 6 and a half minutes.
« Last Edit: March 01, 2017, 12:08:36 PM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline TXCraig1

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Re: Pizza Thursday
« Reply #3 on: March 01, 2017, 01:01:21 AM »
Pizza looks great. What did you do with them?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline vtsteve

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Re: Pizza Thursday
« Reply #4 on: March 01, 2017, 01:09:27 AM »
Thanks!

I box 'em up and take them to work; it's my carry-in pop-up concept.   :-D
In grams we trust.
My wood-fired NY thread: Pizza Thursday

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Offline TXCraig1

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Re: Pizza Thursday
« Reply #5 on: March 01, 2017, 01:15:21 AM »
The only think the people I work with give me is a headache.  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline rparker

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Re: Pizza Thursday
« Reply #6 on: March 01, 2017, 06:27:20 AM »
Steve, that is as impressive as it gets. I'm in awe.  8) 8) 8) 8)   

Offline hammettjr

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Re: Pizza Thursday
« Reply #7 on: March 01, 2017, 07:09:48 AM »
Awesome pies and great post. It's cool to see the details of your process through pictures.
Matt

Offline norma427

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Re: Pizza Thursday
« Reply #8 on: March 01, 2017, 08:47:25 AM »
Awesome pies and great post. It's cool to see the details of your process through pictures.

 ^^^

Norma

Offline Jersey Pie Boy

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Re: Pizza Thursday
« Reply #9 on: March 01, 2017, 08:58:41 AM »
Me too...wow  ^^^

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Offline CaptBob

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Re: Pizza Thursday
« Reply #10 on: March 01, 2017, 09:19:50 AM »
Bob

Offline mitchjg

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Re: Pizza Thursday
« Reply #11 on: March 01, 2017, 09:42:27 AM »
Steve: Those look fantastic!  I do not know if you have ever posted pizza pics here before, so glad you did with these.   :chef:

A couple of questions:

- Can you share how much sauce and how much cheese you used on each pie?
- What differences do you find between the faster and slower baking pies and which, if any, do you prefer?

Thanks!
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline invertedisdead

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Re: Pizza Thursday
« Reply #12 on: March 01, 2017, 10:08:48 AM »
Awesome pizza Steve, glad to see you started a thread. I really enjoy your posts. You have a lot of solid info.

I'd also like to know how much sauce you are using per pie and your prep process. Is that 7/11? The consistency and coverage looks great.


Offline Jon in Albany

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Re: Pizza Thursday
« Reply #13 on: March 01, 2017, 11:01:25 AM »
Really nice looking pies!

Offline vtsteve

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Re: Pizza Thursday
« Reply #14 on: March 01, 2017, 11:02:40 AM »
Steve: Those look fantastic!  I do not know if you have ever posted pizza pics here before, so glad you did with these.   :chef:

A couple of questions:

- Can you share how much sauce and how much cheese you used on each pie?
- What differences do you find between the faster and slower baking pies and which, if any, do you prefer?

Thanks!

Thanks everyone!   :chef:

I think I tripled/quadrupled my posted-picture count with this one.  :)
It takes me out of the zone to stop and shoot, and I'm all about the zone, but I was feeling guilty about not posting many shots.


The sauce is 7/11 with two cups of water per can, blitzed with the stick, applied with an 8oz. spoodle. With the added water, I get 12 pies per can.

This was going to be a 14-pie bake so I added a couple cups of thawed 7/11 (I should have added another 2 oz. of water to compensate, so it was a little thicker than usual). I forgot that #14 was the 450g leftover dough, so I put it in the fridge and drank the extra sauce at the end - yum!


Cheese goes on by eye, generous fingertip pinch of cheddar, but the mozz runs around 220g -- 1100-1200g in the tub does 5 pies. Cheese-only pies get about 10% more mozz, and about 2x cheddar (which still isn't much). I use Cabot Extra Sharp (2# block) and Empire LMWM shredded -- it's a big shred (about 1/8" cross-section) and not a lot of cellulose, good melt and flavor.


My preferred pep is Margherita (84g per pie), nice and thin and not too greasy, but it's pre-season so I didn't want the big 25# box yet. These are BelGioso pep, 10# box, and 102g per pie for the same count -- much thicker/greasier so I cut back on the sausage to compensate.


Bakes are what you'd expect, a little floppier on the fast end, more crunch/chew at the longer end. I really like the 5 minute pies.

I try not to go faster than 3 1/2 minutes; if it's running hot I prop the door in the opening with a brick under it, so the cool air in skims the floor. The multi-stage firing helps -- when the oven is soaked at ~600F in the morning, it only takes about 40 minutes for the last fire. I've got almost 7" of brick in the deck, so it holds even though I'm not recharging during the bake.


The mixed-flour thing is just my approximation of Full Strength, using what I keep on hand for bread. It's 60% King Arthur Sir Galahad (11.7% protein), 40% Dakota State (14% protein). No bromate, and no room for another 50# bag!
« Last Edit: March 01, 2017, 12:10:30 PM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

A D V E R T I S E M E N T


Offline HBolte

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Re: Pizza Thursday
« Reply #15 on: March 01, 2017, 11:37:03 AM »
Steve, that is as impressive as it gets. I'm in awe.  8) 8) 8) 8)

^^^
Hans

Offline parallei

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Re: Pizza Thursday
« Reply #16 on: March 01, 2017, 12:04:39 PM »
Continued...

I did 13 pies in an hour and a half, a little off pace but I'm still shaking off the rust.   :-D


Great looking pizza and output!  And here I thought I was being heroic with the four Detroit style I did the other evening. ::)

Offline Hermit

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Re: Pizza Thursday
« Reply #17 on: March 01, 2017, 12:47:59 PM »
Let me know if there are any job openings, I love your pizza thursday!

Offline goosta

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Re: Pizza Thursday
« Reply #18 on: March 01, 2017, 01:37:14 PM »
This is epic! I want to be your coworker. Nice work.

Offline Pete-zza

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Re: Pizza Thursday
« Reply #19 on: March 01, 2017, 02:21:53 PM »
Steve,

Very impressive indeed. I could tell from your posts that you are very knowledgeable about the art and science of pizza making but it is nice to see the end products.

Peter

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