Recent Posts

1

New York Style / Re: Matt's NY Pizza, by HammettJr

« Last post by Sokkr on Today at 09:41:23 PM »

Sokkr,

You might also check out the post at Reply 45 at:

https://www.pizzamaking.com/forum/index.php?topic=2223.msg20965#msg20965

Peter

Thanks! I'll check it out!

2

New York Style / Re: Matt's NY Pizza, by HammettJr

« Last post by Sokkr on Today at 09:41:11 PM »

Hello Sokkr! Not sure if your dough is underfermented. How long did it fernent for and at what temp?

If I understand your post, you're putting the screen directly on an oven rack using the stone as a ceiling? I've had challenges baking like that. I'd preheat the stone for an hour, then bake with the screen sitting directly on top of the stone.

Good luck!

Dough was fermented enough. It was a 4 day cold proof at 38F.

And ah yes, I used the stone as a ceiling rather than baking directly on top of it; I misunderstood your use of the screen.

Do you think that's a sufficient fix? It seems like that would be enough since I've never had a problem with my Neapolitan pizza on my stone. Any other thoughts?

3

Dough Ingredients / Re: Oil within dough

« Last post by scott r on Today at 09:21:01 PM »

No.  thats is more of a function of how strong your dough is at the time of baking and hydration.   Many things factor into the strength... flour type, how developed the gluten matrix is, how far into fermentation the dough is, etc.   Wetter doughs have the ability to puff up more as long as proper development has been made.

4

Shop Talk / Re: No cooler space same day with poolish?

« Last post by nihonpiza on Today at 09:19:11 PM »

Thank you everyone. well "demand" seems to have settled this problem as i definitely don't need to be making 25 balls for a day. 

5

Dough Clinic / Re: Please check out this fermented dough...what am I looking for?

« Last post by scott r on Today at 09:16:37 PM »

Here you go:

Flour      100.0%
Water   62.0%
Salt      3.0%
Olive oil   2.0%
Sugar   1.0%
DMP         0.50%
Yeast   0.20%

Workflow (modified Essen1's)

1. Combine 75-degree (room temp) filtered water, salt, sugar, and malt powder in the mixing bowl and run the paddle attachment through it on low speed for 10 secs.
2. Add IDY and hydrate of the surface for 30 seconds, then mix into water.
3. Put the dough hook on, add the flour and on Speed 1 bring it all together until the dough comes off the sides.
4. Pull dough off the hook and rest for 25 mins in the bowl.
5. Add the oil.
6. Mix for 6 - 8 mins depending on feel and look of the dough. Should be a touch sticky, but not so much that it sticks to your fingers when touching.
7. Pour dough onto the counter, give it a rough round shape, cover with damp kitchen cloth and rest for 1 hr.
8. Divide and ball, place in lightly oiled bowls, brush with a little oil and put the lid on. Cold ferment for 72 hours

Pete, I could be wrong, but I have a feeling your finished dough temperature after mixing might be high.  Have you ever measured that temp?

6

Dough Clinic / Re: Please check out this fermented dough...what am I looking for?

« Last post by scott r on Today at 09:14:39 PM »

Whether I'm using baker's yeast or SD, I target ~1.2 in bulk and ~2.0 in balls.

If im understating this correctly, you are letting it more than double in bulk?  If so I want some of your starter!

7

Dough Ingredients / Re: Oil within dough

« Last post by PizzaSnob on Today at 09:10:05 PM »

Would oil effect the puffiness the cornichon?

yes, it makes the dough extensible and easier to stretch. It does something more than just upping the hydration would (for the feel).  I have played with it on and off in my recipe at work lately and when its in there my guys really like the feel of the dough and they can tell me when its there or not. Im still not 100% on if I prefer what it does to the end product, but its definitely noticeable on the stretch.

8

Off-Topic Foods / Re: Pasta Carbonara- A new rabbit hole

« Last post by Jackitup on Today at 09:06:14 PM »

I figure you would appreciate this one!

https://www.facebook.com/reel/287000343634688?fs=e&s=cl

9

Dough Clinic / Re: How important is the final dough temperature?

« Last post by Pete-zza on Today at 09:02:22 PM »

Pizzafrost09,

You should be fine following Jonas' advice.

However, if you would like to do a deeper dive on achieving the finished dough temperature, you might take a look at the following article by the late Tom Lehmann:

https://web.archive.org/web/20070502014430/http://www.pmq.com/mag/2003spring/tom_lehmann.shtml

Where many people struggle with Tom's method is knowing what friction factor to use. Since you are kneading by hand, you might follow the advice given by King Arthur in their article at:

https://www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature

According to King Arthur, the friction factor to use is 6-8 degrees F.

The above should work fine for your pizza doughs. The principles of finished (or desired) dough temperature apparently can also apply to pizza dough according to Tom’s article and the King Arthur article.

Peter

10

Dough Ingredients / Re: Oil within dough

« Last post by scott r on Today at 09:00:19 PM »

Does oil make the dough easier to work with, stretch etc?

yes, it makes the dough extensible and easier to stretch. It does something more than just upping the hydration would (for the feel).  I have played with it on and off in my recipe at work lately and when its in there my guys really like the feel of the dough and they can tell me when its there or not. Im still not 100% on if I prefer what it does to the end product, but its definitely noticeable on the stretch.