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Author Topic: a two-hour pizza  (Read 1544 times)

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Offline quietdesperation

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a two-hour pizza
« on: May 17, 2019, 06:21:05 PM »
picked up our D from college, she wants pizza, trying for a 2-hour dough:

water temp: 72f
dough temp: 77F
room temp: 73F
LDMP: In an attempt to get a little more flavor in the dough (to quote someone we know and love), I doubled LDMP to 2% (60 lintner)

The oven is pre-heating the steel and the dough is next to the oven, so the ambient temp near the dough should be around 75. I'll check in a bit.

edit: well dang, norm's calculator has some sort of idiosyncrasy where it remembers all the values from last use except it defaults to a tf of .0898. I was moving so fast, I forgot to change it to .8

GramsOunces
Flour kabf (100%)
352.81
12.44
Water (62%)
218.74
7.72
Yeast (0.5%) saf
1.76
0.06
Salt (2%)
7.06
0.25
Oil (2%)
7.06
0.25
Sugar (1%)
3.53
0.12
Other ldmp (0.67%)
2.36
0.08
Total Dough Weight with Residue   
593.32
20.93
Bowl Residue Specified   
3%
Single Ball No Residue
288.02
10.16
Dough TF = (0.0898)
Number Dough Balls = 2
Pizza Size = 12 inches

« Last Edit: May 17, 2019, 06:32:38 PM by quietdesperation »
jeff

Offline norcoscia

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Re: a two-hour pizza
« Reply #1 on: May 17, 2019, 06:44:54 PM »
Just open to 12.5 inches and it will be about the same as .08 at 12 inches.

Remember the tool has a double your money back guarantee if you are not satisfied :-)
Norm
Baker's Pride GP-61 NG and PizzaParty Ardore (with saputo tiles) LP
Focus is NY style but do others too
Preferred Flour (for NY pies) is All Trumps BB
Preferred temperature for NY is 550F, for NP 900+F
Preferred type of yeast IDY

Offline quietdesperation

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Re: a two-hour pizza
« Reply #2 on: May 17, 2019, 07:52:14 PM »
now that is service, thanks norm!
jeff

Offline quietdesperation

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Re: a two-hour pizza
« Reply #3 on: May 17, 2019, 08:13:26 PM »
after 1.5 hours, no rise or bubbles >:( so moved it onto oven top where it's 87f. Now starting to rise but I'm already 2 hours in and have some hungry family members. Starting water for pasta in case this ends badly...
jeff

Offline Yael

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Re: a two-hour pizza
« Reply #4 on: May 17, 2019, 08:26:21 PM »
after 1.5 hours, no rise or bubbles >:( so moved it onto oven top where it's 87f. Now starting to rise but I'm already 2 hours in and have some hungry family members. Starting water for pasta in case this ends badly...

 :-D
ďLearn the rules like a pro so you can break them like an artistĒ - Pablo Picasso

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Offline quietdesperation

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Re: a two-hour pizza
« Reply #5 on: May 17, 2019, 08:39:14 PM »
I opened the dough ball, got thin pretty quickly so I was really careful, used my brother's trick of knuckle stretching with most of the dough resting on the bench. In the oven, let's see how it tastes!

edit: after four minutes, the dough is pretty pale but has decent spring...
« Last Edit: May 17, 2019, 08:42:13 PM by quietdesperation »
jeff

Online hammettjr

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Re: a two-hour pizza
« Reply #6 on: May 17, 2019, 08:51:21 PM »
I like the play-by-play action  :)

Matt

Offline quietdesperation

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Re: a two-hour pizza
« Reply #7 on: May 17, 2019, 10:21:31 PM »
we're done eating, it was kinda odd, the crumb was much tighter than my usual pizza but the rim was airy. If this was the best I could achieve, probably not worth doing but I'd like to try with a higher yeast pct. Overall, my wife and d thought it a good compromise but I've become accustomed to something much better.

pictures to follow
jeff

Offline dmckean44

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Re: a two-hour pizza
« Reply #8 on: May 17, 2019, 11:46:56 PM »
we're done eating, it was kinda odd, the crumb was much tighter than my usual pizza but the rim was airy. If this was the best I could achieve, probably not worth doing but I'd like to try with a higher yeast pct. Overall, my wife and d thought it a good compromise but I've become accustomed to something much better.

pictures to follow

I'm not really a fan of emergency dough. I've just learned to always make extra dough whenever I make pizza or bread. You can refrigerate it and use it for up to two weeks with good results.

Offline The Dough Doctor

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Re: a two-hour pizza
« Reply #9 on: May 18, 2019, 12:55:10 AM »
For an "emergency" dough such as you are making double the yeast, cut the sugar in half, and adjust the finished dough temperature to 90 - 95F, immediately after mixing scale and ball, allow the dough to ferment for 1.5-hours, then open into skins, dress and bake. Why the double amount of 60-L malt? If it was flavor you were going for you can go with 4 to 5% non-diastatic malt for a malted milk like flavor in the finished crust.
Tom Lehmann/The Dough Doctor

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Offline quietdesperation

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Re: a two-hour pizza
« Reply #10 on: May 18, 2019, 08:50:39 AM »
Thanks dmckean, good idea but we bake every two to three weeks so most would get thrown out. Maybe Iíll toss a couple in the freezer!

Tom, thanks, are you saying double the amount of yeast I used for this bake? Cause itís already triple the amount I typically use for a 5 hour rt fermentation.

Photos below
« Last Edit: May 18, 2019, 08:54:32 AM by quietdesperation »
jeff

Offline The Dough Doctor

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Re: a two-hour pizza
« Reply #11 on: May 18, 2019, 11:59:57 AM »
No, just double the amount that you would use for a "normal" fermentation time.
Tom Lehmann/The Dough Doctor

Offline quietdesperation

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Re: a two-hour pizza
« Reply #12 on: May 18, 2019, 12:55:05 PM »
thanks tom, I tripled(!) the yeast amount and raised the ambient temp but my finished dough temp was far too low compared to your recommendation. next time I'll give your process/formulation a try. actually, I'm intrigued, next bake I plan to do a side-by-side comparison.

I do find it odd that the cornicione was more or less perfect but the crumb was much denser than usual. There was also some sort of chalky aftertaste...very odd.

best,
« Last Edit: May 18, 2019, 12:58:03 PM by quietdesperation »
jeff

Offline The Dough Doctor

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Re: a two-hour pizza
« Reply #13 on: May 18, 2019, 03:04:56 PM »
I think the "after taste" you are referring to is just a lack of flavor in the finished crust, most people relate it to a "starchy" taste. If you want to develop a bit more flavor and stay with a no-time type of dough process you might try using a "poor boy's sourdough". The day before you intend to make pizza, into a cereal bowl add 25-grams of flour and 25-grams of water and 1/5 to 1/4 of your total SAF IDY. Stir it together, drape it with a piece of plastic wrap and allow it to ferment at room temperature until you are ready to make pizza on the following day. To use, just pour it into your dough water but remember to reduce the dough water by 25-grams (which is already in the sourdough), use the full complement of yeast as that which is in the sourdough is pretty well shot.
If you like the flavor contribution you can experiment with different amounts of the sourdough addition.....A word of CAUTION! This can become addictive!  :-D
Tom Lehmann/The Dough Doctor

Offline Jersey Pie Boy

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Re: a two-hour pizza
« Reply #14 on: May 18, 2019, 05:58:04 PM »
So Tom...this is like a miniature potent poolish?  And IDY 8s spent..unlike regular poolish ..because it worked  super-hard on tiny mixture?

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Offline The Dough Doctor

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Re: a two-hour pizza
« Reply #15 on: May 18, 2019, 07:30:48 PM »
The size of the mixture has little to do with it, over a 24-hour period of time at ? temperature the yeast will have consumed all of the available nutrient available to it, once this happens it will begin to cannibalize itself to ? extent. due to the great number of unknowns it is safer to assume the yeast is spent and not include it in the yeast percentage.
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Offline quietdesperation

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Re: a two-hour pizza
« Reply #16 on: May 18, 2019, 07:54:39 PM »
Tom, thanks but I think most of use a no-time dough because weíve decided to make pizza at the last minute but the mini-sourdough process requires an overnight preparation.

Still, Iím planning to give it a try, as it seems you enjoy the results.

Best,
« Last Edit: May 18, 2019, 09:25:30 PM by quietdesperation »
jeff

Offline Jersey Pie Boy

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Re: a two-hour pizza
« Reply #17 on: May 18, 2019, 08:29:31 PM »
I see, thanks Tom
« Last Edit: May 18, 2019, 08:32:43 PM by Jersey Pie Boy »

Offline dmckean44

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Re: a two-hour pizza
« Reply #18 on: May 18, 2019, 09:17:39 PM »
I've always wanted to play with Red Star Instant Sourdough for an emergency dough recipe.

https://www.amazon.com/dp/B07MXMTX53/?tag=pmak-20

Offline quietdesperation

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Re: a two-hour pizza
« Reply #19 on: May 18, 2019, 09:26:42 PM »
I've always wanted to play with Red Star Instant Sourdough for an emergency dough recipe.

https://www.amazon.com/dp/B07MXMTX53/?tag=pmak-20

there's a thread about instant sd yeast here:
https://www.pizzamaking.com/forum/index.php?topic=56858.msg577825#new
jeff

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