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


Author Topic: Experimental Dough  (Read 212 times)

0 Members and 1 Guest are viewing this topic.

Offline ClydeTheSupreme

  • Registered User
  • Posts: 42
  • Location: Wisconsin (from NC)
  • NC (now WI) Style Statistician
Experimental Dough
« on: May 05, 2022, 10:59:26 AM »
Hey All,

I have 2 Balls....of pizza dough that I am experimenting with.

About 310g each and 2 day ferment.

I used GB's NYC style formula, but with 50% more yeast (he has a very low amount so 50% is still low).

One of these I am going to cook in a springform pan...but the 2nd, I am trying to figure out how I want to cook.

If I have too I break out the pizza steel if I can't think of anything and just make a NYC style, but wanted to see if anyone had any suggestions (I appreciate your suggestions and time).

Best,

Clyde



Edit: I make the same dough in the forum post below (other than the additional yeast) in case someone is curious of exactly what the formulation was.

https://www.pizzamaking.com/forum/index.php?topic=72896.0
« Last Edit: May 05, 2022, 11:03:11 AM by ClydeTheSupreme »

Offline ClydeTheSupreme

  • Registered User
  • Posts: 42
  • Location: Wisconsin (from NC)
  • NC (now WI) Style Statistician
Re: Experimental Dough
« Reply #1 on: May 06, 2022, 09:32:58 AM »
No Responses!!! No Problem!!!

Since I was already going to use a springform pan and didn't need my Pizza Steel for that, I decided to challenge myself and see if I could make a good Pizza without it.

Springform Result:
525 8 minutes no topppings
525 10 minutes with toppings

A little more dense than I like, but still good.


Square Pan:
Put pan in oven for 10 minutes before launch (at 525 still)
Then launched like normal, but with baking parchment (since Pan was weird I wanted to be able to control laucnh completely).
Baked 10 minutes

Surprisingly good, but still prefer steel.

Offline kori

  • Supporting Member
  • *
  • Posts: 851
  • Age: 49
  • Location: Ontario, Canada
  • Let's make pizza today!
Re: Experimental Dough
« Reply #2 on: May 06, 2022, 12:42:15 PM »
Pies look nice! I've made GB's recipe a few times on a screen only at 535F with a 12min bake, had excellent results.
I SMILE AND WAVE....

Offline Madmax9130

  • Registered User
  • Posts: 27
  • Any and All advice welcome.
Re: Experimental Dough
« Reply #3 on: May 06, 2022, 01:37:07 PM »
I have never used a springform pan before, that pizza looks delicious. Do you think I could I get that same style  with a cast Iron skillet? It's all I have currently.

Offline ClydeTheSupreme

  • Registered User
  • Posts: 42
  • Location: Wisconsin (from NC)
  • NC (now WI) Style Statistician
Re: Experimental Dough
« Reply #4 on: May 07, 2022, 08:19:12 AM »
Pies look nice! I've made GB's recipe a few times on a screen only at 535F with a 12min bake, had excellent results.

Yeah his formulation is top notch for sure.

I was surprised how well both turned out, specifically the regular crappy square pan. Good to know that if I need decent pizza with minimal tools, it can be done.

I have never used a springform pan before, that pizza looks delicious. Do you think I could I get that same style  with a cast Iron skillet? It's all I have currently.

Yes for sure.

I'd look up some "how too" videos, I could probably give you something that would work, but I haven't used a cast iron in a while to make a pizza (not because they don't work well, they are actually amazing for this style)

We got a lot of experts here.

There are probably some posts that would give you a great place to start.
« Last Edit: May 07, 2022, 08:22:56 AM by ClydeTheSupreme »

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


 

wordpress