a two-hour pizza

[quietdesperation]

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

	Grams	Ounces
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

[norcoscia]

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 :-)

[quietdesperation]

now that is service, thanks norm!

[quietdesperation]

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...

[Yael]

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...

 

[quietdesperation]

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...

[hammettjr]

I like the play-by-play action 

[quietdesperation]

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

[dmckean44]

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.

[The Dough Doctor]

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

[quietdesperation]

Thanks dmckean, good idea but we bake every two to three weeks so most would get thrown out. Maybe I’ll toss a couple in the freezer!

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

Photos below

[The Dough Doctor]

No, just double the amount that you would use for a "normal" fermentation time.
Tom Lehmann/The Dough Doctor

[quietdesperation]

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,

[The Dough Doctor]

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! 
Tom Lehmann/The Dough Doctor

[Jersey Pie Boy]

So Tom...this is like a miniature potent poolish?  And IDY 8s spent..unlike regular poolish ..because it worked  super-hard on tiny mixture?

[The Dough Doctor]

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.
Tom Lehmann/The Dough Doctor

[quietdesperation]

Tom, thanks but I think most of use a no-time dough because we’ve decided to make pizza at the last minute but the mini-sourdough process requires an overnight preparation.

Still, I’m planning to give it a try, as it seems you enjoy the results.

Best,

[Jersey Pie Boy]

I see, thanks Tom

[dmckean44]

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

[quietdesperation]

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