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


Author Topic: Wall Street Journal Pizza Write Up  (Read 535 times)

0 Members and 1 Guest are viewing this topic.

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2887
  • Location: Albany, NY
    • Jon In Albany Blog
Wall Street Journal Pizza Write Up
« on: October 13, 2021, 08:55:53 AM »
While the body of this article isn't going to have new information for regular visitors to pizzamaking.com, it's got a little bit on recent pizza books and a bit on home ovens. The part that caught my eye was a dough formula "adapted" from the Dan Richer of Razza's book They Joy of Pizza due out next month. I'm not sure if the adapting was scaling the recipe or something else, but the it is all in grams using 1000g of flour so the percentages are easy.

76% hydration,2% salt, .3% IDY with an autolyze, lots of stretch/folds/rests and it is a 3 day dough. Personally, I tend to have issues shaping and launching a dough when the hydration gets into the upper 60s but I think I will give this a shot sometime. I was probably going to get the book anyhow, but I think the grams made it a definite for me.

https://www.wsj.com/articles/how-to-make-pizza-at-home-11633717763


Online politon

  • Registered User
  • Posts: 176
  • Location: Moline, IL
Re: Wall Street Journal Pizza Write Up
« Reply #1 on: January 07, 2022, 04:46:11 PM »
I've got a 75% hydration dough proofing right now. What kills me is how long it takes to incorporate that amount of water using the double hydration technique and a consumer planetary mixer.

Thanks to the type 0 flour that I'm using (330-350 W), it only needed two stretch and folds.

Offline KevinG

  • Registered User
  • Posts: 14
  • Location: St. Petersburg, FL
  • Eating Pizza Right Now!
    • St. Petersburg Foodies
Re: Wall Street Journal Pizza Write Up
« Reply #2 on: January 11, 2022, 06:46:24 PM »
Thanks for bumping that. It's helpful information for a newb like me.

Offline RHawthorne

  • Supporting Member
  • *
  • Posts: 1048
  • Location: SW MI
  • I Love Pizza!
Re: Wall Street Journal Pizza Write Up
« Reply #3 on: January 11, 2022, 11:22:39 PM »
I can't read the article because I don't have a subscription, but the dough recipe you're quoting sounds like the same one Ooni put on their website not long ago.
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2887
  • Location: Albany, NY
    • Jon In Albany Blog
Re: Wall Street Journal Pizza Write Up
« Reply #4 on: January 12, 2022, 12:11:08 AM »
The recipe on the ooni site is the same as in the book, with the exception of the flour type. The book calls for all purpose or bread. The ooni recipe calls out 00.

I believe this was the same information on the WSJ site. It wasn't behind a pay wall when originally posted.

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