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Author Topic: USA Caputo Cup 2017 - Pizza & Pasta Northeast   (Read 3511 times)

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Online norma427

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #40 on: October 28, 2017, 08:42:48 AM »
I didn't get to see this non-traditional pizza up close, but this is a photo of the Volcano pizza.  :o I had tried to get closer to see what it really looked like but it was quickly taken to the judges.



Norma

Online norma427

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #41 on: January 16, 2018, 08:24:41 PM »
Will Grant from “That's A Some Pizza” tells how he made his award winning sourdough pizza.  Will won first place in the Non-traditional style at the Caputo Cup.

The sourdough was fermented for 72 hrs. in the refrigerator.  Will's dough looks very fermented.  I did get to talk to Will and he was a very nice man but didn't get to taste his pizza.  Wish I could have.  The Gorgonzola dressing sounds very interesting if the video is watched.  Another great tip from Will in the video is “less is more” on a pizza.  Might have to try Will's formula for his dough but use the Ischia starter.  Wonder how that would work.

http://www.king5.com/mobile/article/entertainment/television/programs/new-day-northwest/award-winning-sourdough-gorgonzola-pizza/281-508442272

Click the right arrow on the photo of the pizza if you want to watch the video.

Norma

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #42 on: January 21, 2018, 09:26:21 PM »
Is there anyone that can convert Will's formula into baker's percentages so it could be scaled down? I don't want to make Will's whole formula the first time it is tried.  The Ischia/milk kefir starter has been fed again and seems okay to used.  It has been in the fridge since October.

Norma


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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #43 on: January 22, 2018, 09:31:03 AM »
Is there anyone that can convert Will's formula into baker's percentages so it could be scaled down?

Norma, hope my math is correct:

100%   high gluten flour
60%   water
40%   starter
3%   honey
2.5%   salt
2%   canola oil


Rolls
« Last Edit: January 22, 2018, 09:34:10 AM by Rolls »

Online norma427

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #44 on: January 22, 2018, 09:50:56 AM »
Norma, hope my math is correct:

100%   high gluten flour
60%   water
40%   starter
3%   honey
2.5%   salt
2%   canola oil


Rolls

Thanks so much Rolls!  Since the preferment calculating tool doesn't have an option to use honey guess some could put that amount under sugar.

Norma
« Last Edit: January 22, 2018, 09:53:56 AM by norma427 »

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Offline Pete-zza

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #45 on: January 22, 2018, 10:07:59 AM »
Norma,

While you were coming up with your preferment dough calculation using the preferment dough calculating tool at https://www.pizzamaking.com/preferment-calculator.html, I was doing likewise and came up with the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
High Gluten Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

2721.6 g  |  96 oz | 6 lbs
1814.4 g  |  64 oz | 4 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs | TF = N/A
 
 
453.6 g | 16 oz | 1 lbs
453.6 g | 16 oz | 1 lbs
907.2 g | 32 oz | 2 lbs

 
2268 g | 80 oz | 5 lbs
1360.8 g | 48 oz | 3 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
907.2 g | 32 oz | 2 lbs
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs  | TF = N/A
Note: The Preferment is equal to 33.33% of the Total Formula Flour

For a 25-ounce dough ball, I got the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
High Gluten Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

409.88 g  |  14.46 oz | 0.9 lbs
273.25 g  |  9.64 oz | 0.6 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs | TF = N/A
 
 
68.31 g | 2.41 oz | 0.15 lbs
68.31 g | 2.41 oz | 0.15 lbs
136.63 g | 4.82 oz | 0.3 lbs

 
341.57 g | 12.05 oz | 0.75 lbs
204.94 g | 7.23 oz | 0.45 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
136.63 g | 4.82 oz | 0.3 lbs
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs  | TF = N/A
Note: The Preferment is equal to 33.33% of the Total Formula Flour

I did not use a bowl residue compensation but you can add that if you wish. Also, the canola oil number may be off a bit because I believe we used olive oil for the preferment dough calculating tool. You may also want to use 1/2-2/3 the weight of the sugar in the formulation for the honey. You will also note that I did not specify high gluten flour for the preferment since the recipe did not specify that flour for the preferment and, as you know, some people use a different flour for their preferments than they use for the formula flour.

I also did not see a pizza size but you may already know that or you maybe able to tell the size of the pizza screen in the video.

Peter

Online norma427

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #46 on: January 22, 2018, 09:28:21 PM »
Norma,

While you were coming up with your preferment dough calculation using the preferment dough calculating tool at https://www.pizzamaking.com/preferment-calculator.html, I was doing likewise and came up with the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
High Gluten Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

2721.6 g  |  96 oz | 6 lbs
1814.4 g  |  64 oz | 4 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs | TF = N/A
 
 
453.6 g | 16 oz | 1 lbs
453.6 g | 16 oz | 1 lbs
907.2 g | 32 oz | 2 lbs

 
2268 g | 80 oz | 5 lbs
1360.8 g | 48 oz | 3 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
907.2 g | 32 oz | 2 lbs
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs  | TF = N/A

For a 25-ounce dough ball, I got the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

409.88 g  |  14.46 oz | 0.9 lbs
273.25 g  |  9.64 oz | 0.6 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs | TF = N/A
 
 
68.31 g | 2.41 oz | 0.15 lbs
68.31 g | 2.41 oz | 0.15 lbs
136.63 g | 4.82 oz | 0.3 lbs

 
341.57 g | 12.05 oz | 0.75 lbs
204.94 g | 7.23 oz | 0.45 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
136.63 g | 4.82 oz | 0.3 lbs
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs  | TF = N/A

I did not use a bowl residue compensation but you can add that if you wish. Also, the canola oil number may be off a bit because I believe we used olive oil for the preferment dough calculating tool. You may also want to use 1/2-2/3 the weight of the sugar in the formulation for the honey. You will also note that I did not specify high gluten flour for the preferment since the recipe did not specify that flour for the preferment and, as you know, some people use a different flour for their preferments than they use for the formula flour.

I also did not see a pizza size but you may already know that or you maybe able to tell the size of the pizza screen in the video.

Peter

Peter,

Thanks for coming up with a formulation for a 25-ounce dough ball!  Those numbers sure look different than what I came up with.   :-D

Guess that is okay if the canola oil number may be off a bit.  I will use 1/2-2/3 the weight of the sugar in the formulation for the honey.  I am going to use the same flour that I used in the preferment.  Going to try KABF which isn't a high-gluten flour.  Not sure what flour Will uses.  Not sure what size Will's pizza was but at 1.56 lbs. that seems like a lot of dough for a smaller pizza.  Did see Will's pizza at the Caputo Cup but not sure if that is the size he makes at his pizzeria.

Will try to make the dough for next Tuesday.  Am curious how that much preferment will do in a longer cold ferment.

Norma

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #47 on: January 24, 2018, 09:51:58 PM »
Don't know how I missed that Jason won 3rd prize in Non-traditional.  A very good read what it is like at a competition.  Had the pleasure of meeting Jason.  Another mention of pizzamaking.com in a really positive way.   ;D

https://www.tastecooking.com/competed-olympics-pizza-making-scary/

Norma


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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #48 on: January 25, 2018, 08:59:17 AM »
Don't know how I missed that Jason won 3rd prize in Non-traditional.  A very good read what it is like at a competition.  Had the pleasure of meeting Jason.  Another mention of pizzamaking.com in a really positive way.   ;D

https://www.tastecooking.com/competed-olympics-pizza-making-scary/

Norma
That was a fun read. Well done, Jason!

Offline Beth in Denver

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #49 on: January 26, 2018, 06:59:46 AM »
That was a fun read. Well done, Jason!

I agree!!   That was a fun read!  It really captured the fun/excitement/anxiety...    Well done!!

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #50 on: January 28, 2018, 06:29:20 PM »
Norma,

While you were coming up with your preferment dough calculation using the preferment dough calculating tool at https://www.pizzamaking.com/preferment-calculator.html, I was doing likewise and came up with the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
High Gluten Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

2721.6 g  |  96 oz | 6 lbs
1814.4 g  |  64 oz | 4 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs | TF = N/A
 
 
453.6 g | 16 oz | 1 lbs
453.6 g | 16 oz | 1 lbs
907.2 g | 32 oz | 2 lbs

 
2268 g | 80 oz | 5 lbs
1360.8 g | 48 oz | 3 lbs
56.7 g | 2 oz | 0.12 lbs | 10.16 tsp | 3.39 tbsp
907.2 g | 32 oz | 2 lbs
45.36 g | 1.6 oz | 0.1 lbs | 10.08 tsp | 3.36 tbsp
68.04 g | 2.4 oz | 0.15 lbs | 5.69 tbsp | 0.36 cups
4706.1 g | 166 oz | 10.38 lbs  | TF = N/A
Note: The Preferment is equal to 33.33% of the Total Formula Flour

For a 25-ounce dough ball, I got the following:

Total Formula:
High Gluten Flour (100%):
Water (66.6667%):
Salt (2.08333%):
Canola Oil (1.66667%):
Sugar (2.5%):
Total (172.9167%):

Preferment:
Flour:
Water:
Total:

Final Dough:
High Gluten Flour:
Water:
Salt:
Preferment:
Canola Oil:
Sugar:
Total:

409.88 g  |  14.46 oz | 0.9 lbs
273.25 g  |  9.64 oz | 0.6 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs | TF = N/A
 
 
68.31 g | 2.41 oz | 0.15 lbs
68.31 g | 2.41 oz | 0.15 lbs
136.63 g | 4.82 oz | 0.3 lbs

 
341.57 g | 12.05 oz | 0.75 lbs
204.94 g | 7.23 oz | 0.45 lbs
8.54 g | 0.3 oz | 0.02 lbs | 1.53 tsp | 0.51 tbsp
136.63 g | 4.82 oz | 0.3 lbs
6.83 g | 0.24 oz | 0.02 lbs | 1.52 tsp | 0.51 tbsp
10.25 g | 0.36 oz | 0.02 lbs | 2.57 tsp | 0.86 tbsp
708.75 g | 25 oz | 1.56 lbs  | TF = N/A
Note: The Preferment is equal to 33.33% of the Total Formula Flour

I did not use a bowl residue compensation but you can add that if you wish. Also, the canola oil number may be off a bit because I believe we used olive oil for the preferment dough calculating tool. You may also want to use 1/2-2/3 the weight of the sugar in the formulation for the honey. You will also note that I did not specify high gluten flour for the preferment since the recipe did not specify that flour for the preferment and, as you know, some people use a different flour for their preferments than they use for the formula flour.

I also did not see a pizza size but you may already know that or you maybe able to tell the size of the pizza screen in the video.

Peter

Using what Peter's figured out for one dough ball mixed Will's dough today.  The autolyse seemed to go well.  Will be baked at about 72 hours fermentation at market.  Took a video of the mixing after the autolyse.  Kitchen Aid mixer on speed two.

https://www.instagram.com/p/Begpe_YhMAv/?taken-by=normaspizza



Norma

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #51 on: January 29, 2018, 07:55:12 PM »
Dough ball tonight.

Norma

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #52 on: January 30, 2018, 09:19:26 PM »
Will's formula worked out well for a tasty crust.  Thanks Peter!

Norma


Offline Pete-zza

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #53 on: January 30, 2018, 09:28:56 PM »
Norma,

You’re welcome.

The pizza does look great, and you did a great job as usual. I think even Will would be proud.

Peter

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #54 on: January 30, 2018, 09:54:42 PM »
Thanks Peter!

Norma

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #55 on: January 30, 2018, 11:17:10 PM »
That looks terrific Norma!! :chef:
Bob

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Re: USA Caputo Cup 2017 - Pizza & Pasta Northeast 
« Reply #56 on: January 31, 2018, 08:14:04 AM »
That looks terrific Norma!! :chef:

Thanks CaptBob!  Still wonder how that large amount of starter worked when the dough ball was cold fermented.  When my helper and a customer smelled the dough right before it was opened it had floral notes as part of the smell.  :-D Those floral notes sure didn't transfer over to the baked crust though.  Thankful for that.

The dough opened beautifully. 

Norma

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