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  • #1 by PizzaGarage on 29 Jul 2017
  • Did some thins for a party tonight and experimented with higher temps than the typical 475 I normally use.  Also, used all Trumps #50143 High Gluten, enriched, no bromate.

    Flour All Trumps 50143
    Water 61%
    Oil (pure OO Minerva) 2%
    Salt 1.75% (Sea)
    Yeast .3%

    1 min mix no oil low speed
    add oil
    mix for 1 min low speed
    4 min medium speed


    Batch was split in half, placed in covered bins and RT (75) for 24 hours, balled and CF at 36 for 48. Skins were placed in the fridge at 36 degrees for 1 hour, used right from the fridge and into the oven cold.

    I typically use Ceresota or KAAP AP's for thins, the All Trumps makes a great pizza too and creates a thin crispy layer at the base of the crust and a slight chew above.  I don't know if I like it better than AP because I'm tired of having AP crusts or not.  Have to say it's really good.

    The higher temps got some of the char I was looking for on the edges and bottom and like this characteristic which I have been unable to attain at lower temps.

    Crust had full micro-blistering which I like a lot as well which I have been able to replicate consistently now by doing a 24 RT followed by either 24 or 48 CF.

    Baked on stone at 600.

    Some pics...and worth trying again, guests ate them all up so that was good!
  • #2 by CDNpielover on 30 Jul 2017
  • That pie is on point dude! 
  • #3 by pythonic on 30 Jul 2017
  • Absolute money.
  • #4 by Garvey on 31 Jul 2017
  • Do you have any inside pix of a cut piece?
  • #5 by mrmojo1 on 31 Jul 2017
  • that looks awesome!!! 
  • #6 by Qapla on 31 Jul 2017
  • Those look great. I would like to try something like it.

    What type of yeast is that .3%?
  • #7 by mrmojo1 on 31 Jul 2017
  • pizzagarage!  how long at 600?  sometimes i cook chi thin in my WFO and the floor is 600-700.  i love the crust this makes but i have to be very active spinning away from the fire every few minutes and i top out at about 10-11 mins max.  sometimes i have to pull to the mouth.  but i want to cook the sausage, and i think 10 mins in minimum,  but i get a nice thin crunchy layer like you speak of!!! 
  • #8 by PizzaGarage on 01 Aug 2017
  • Hey thanks guys!!!

    Time wise these ran between 10-12 min, a couple cheese ones I did we pulled at 8

    Yeast is SAF IDY

    I don't have any inside pics, i was taking pictures and people thought that was pretty weird so I stopped....lol....

    Really appreciate the kind words....
  • #9 by mrmojo1 on 01 Aug 2017
  • your crust looks soo good!!!!!! is this in your normal oven?  i thought you had a conveyer oven in your garage? do you have a deck oven in there too??  awesome!!!
  • #10 by PizzaGarage on 07 Sep 2017
  • I thought the All Trumps was just a little too much chew and after sitting in a pizza box for 30 minutes was rather "hard" so I asked the doc for advise , on the advise of TX Craig I went for GM Full Strength and used #53395 Enriched, non bleached and non bromated @ 12.6% as opposed to All Trumps 14.2%.

    GM Full Strength Flour #53395
    Water 61%
    Oil (pure OO Minerva) 2%
    Salt 1.75% (Sea)
    Yeast .3%

    1 min mix no oil low speed
    add oil
    mix for 1 min low speed
    4 min medium speed

    OK, so I've used all kinds of flours in the protein range and never had a dough come out of the mixer so perfect.  Silky smooth, white, non sticky, easy to handle it was just wonderful.  I don't know why that is or what makes this flour really different than any other but it was certainly different.  Has a great smell too  - really really nice.

    This will get a 12 hr "bulk"  RT following by a balled 36 hour CF At 36 degrees.  We'll see what kind of crust comes out of it.
  • #11 by PizzaGarage on 07 Sep 2017
  • your crust looks soo good!!!!!! is this in your normal oven?  i thought you had a conveyer oven in your garage? do you have a deck oven in there too??  awesome!!!

    Yes, a deck oven - Blodgett 1048 I picked up from a fast food place that quit making pizza's...that was fine with me!  Pics of the old oven and my can stack lol....

  • #12 by mrmojo1 on 08 Sep 2017
  • Yeah! That's is awesome!  Those 2 types of tomatoes are some of my favorites too!
  • #13 by Mad_Ernie on 08 Sep 2017
  • I echo mrmojo1: AWESOME :o ^^^

    I'm ready to see what kinds of wonderful pizzas you will make with the Blodgett and the Stanislaus tomato products.
  • #14 by PizzaGarage on 09 Sep 2017
  • So the dough fermented well after the 12 rt.  After the 36 CF the balls were placed too close together in the tray but i was able to separate.  Dough is soft, strong and easy to handle and cooked well at 600. Bake time was 8 minutes, crust did not burn but did have normal brownish spots as expected.  The crust has a very thin layer of crisp at the very bottom of the crust,  and was quite good, and I thought just as chewy as the all trumps.  The pieces outside stayed crispy for 10 min except the edge which was hard.  The inside was rather floppy.  Overall I would say the crust was not crisp for long but was excellent.  I think I'll continue to experiment and drop the hydration down to 55% next try.  Crust has full microblistering and good color.  Crust was very commercial  / pizzeria tasting as opposed to home made which I prefer.  Maybe because more people use this flour.
  • #15 by PizzaGarage on 09 Sep 2017
  • pics

    The last pic is a piece of pizza with Hot Giardiniera which many places outside of Chicago don't have for some reason.  But, its the ultimate after topping for pizza in the entire world!
  • #16 by Mad_Ernie on 09 Sep 2017
  • Nailed it again, dude.  8) :drool:
  • #17 by mrmojo1 on 09 Sep 2017
  • Have mercy!! Do you ship??? Oh man!
  • #18 by Mad_Ernie on 11 Sep 2017
  • Have mercy!! Do you ship??? Oh man!

    Pizza porn at its finest!  :-D  ;D
  • #19 by invertedisdead on 15 Sep 2017
  • Nailed it PG!!
  • #20 by PizzaGarage on 30 Sep 2017
  • Thanks!!!

    Still working with this flour and temp and last time I thought the crust was too chewy, since I like crispy and for the crust to be crisp all the way through the crust (as opposed to just the thin bottom later of the crust thickness) I'm taking hydration out to create a dryer crust hopefully with more snap.  I really want to like this flour, the smell of the raw dough and handling is excellent.  So the new formula is:

    GM Full Strength Flour #53395
    Water 53%
    Oil (pure OO Minerva) 3%
    Salt 1.75% (Sea)
    Yeast .3%

    Water is dropped 8% with a 1% increase in oil to assist in handling. 

    I did a 10lb batch
    1 min low
    1 min low while adding oil
    4 min on medium then it shut down my 30qt hobart mixer - overheated and died.  4 min was max was all it could handle and was surprised that at 53% water my mixer gave up. 

    I'm doing a 12 RT bulk followed by a 36 balled CF.

    Dough is ready for pizza tonight and will see how it goes.  The balls were too big again for my too small dough trays so will have to separate.

    Cheese will be Galbani part skim mozz, Fontina and Percorino Romano.
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