Author Topic: Gumbawill's N.Y. style sourdough saga 2019 (Read 32048 times)

GumbaWill · « **on:** May 22, 2019, 10:17:31 PM »

I am thinking it might be nice to have all my pizza bakes in one place.
April, 28th 2019:
My first sourdough pizza bake:
16" 10hr. room temperature ferment. No photo of the baked pie. I was pretty happy with the new formula and my first bake in a long time.

GumbaWill · « **Reply #1 on:** May 22, 2019, 10:27:06 PM »

May 3rd 2019:
The same formula as above, with a 72hr. cold ferment and a 7hour room temp. warm up. The dough was over proofed and ripped during the stretch. Frustrated I threw the dough away. I should have re-balled and let it rest.Photo is just before the attempted stretch. R.I.P.

GumbaWill · « **Reply #2 on:** May 22, 2019, 10:34:30 PM »

May 4th, 2019
I took my starter out of the refrigerator this morning at 7Am to sit at room temp. At 8:00Am I set the 52 grams of starter and the flour for the attached recipe to fermenolyse for 1hr. then I added the rest of the ingredients. I am making the same formula. My finished dough was 77F. it has been resting in the oven with the light on at 81F. This is what it looks like at 3:30Pm. I am hoping to stretch it out by 4:30pm or 5 the latest. Lets see what happens.
So here is the scoop. Being such a pizza greenhorn, it is hard to know if the problem lies with the dough or my dismal stretching skill. I achieved a similar result as in my first same day bake. One weak spot in the skin stuck to the screen,destroying two slices. Last year I was stretching 460g of dough into a 16" pie. Now I can't get 599 to work!. Granted my IDY skins were 100% bread flour. Anyway I guess it is back to watching stretching videos. I thought I took a photo just out of the oven, I guess not. I over cooked this puppy too. I ate the burned and holey pieces. Smile.

GumbaWill · « **Reply #3 on:** May 22, 2019, 10:42:00 PM »

May 8th 2019:
18" room temperature ferment.
I seasoned my screens. While searching for the seasoning recipe I happened on a post by Sir Pete-zza, stating that it was very doable to bake an 18" pie on a 16" steel. I have now reached the size limit of my home pizza equipment. The pie released from the new screen, that I seasoned before the bake, ( my wife was going to kill me, her eyes were burning!).

GumbaWill · « **Reply #4 on:** May 22, 2019, 10:50:26 PM »

May 17th 2019.
Same 18" formula, 24 hr. cold ferment 1hr. bench rest.
Brooklyn style, Margareta pizza with fire roasted peppers, black olives and basil.

GumbaWill · « **Reply #5 on:** May 22, 2019, 10:56:45 PM »

May 18th 2019.
18" 48hr. cold ferment, 1 hr. bench rest
Fresh mozzarella, cooked crumbled hot Italian sausage, fire roasted red peppers and parmigiano reggiano.

GumbaWill · « **Reply #6 on:** May 22, 2019, 11:06:35 PM »

Pizza Wednesday...05/22/19
Sourdough / 10% WHOLE GRAIN (Same 18" formula)
N.Y. style: Sausage, pepperoni and peppers.
So it begins....80hrs. cold ferment, 11/2 hr. bench rest prior to stretch.

GumbaWill · « **Reply #7 on:** May 25, 2019, 10:01:24 AM »

05/25/2019:
Three 18" pizzas in the bank!
One for the freezer, one for the refrigerator (Pizza Tuesday) and one for today (room temperature ferment.) The dough balls weighed out at 715 grams a piece.

Mozzarella, Parmigiano, Roasted peppers, Black olives, pepperoni and speck.

TXCraig1 · « **Reply #8 on:** May 25, 2019, 10:14:15 AM »

Any idea why you seemed to get more browning on the May 4th pizza than on subsequent pies? Some of the darker color is the sauce and oil on the cornicione, but even the other parts where sauce and oil didn't get on the edge appear to be significantly darker that your more recent pizza rims.

GumbaWill · « **Reply #9 on:** May 25, 2019, 11:24:22 AM »

Hello, Craig.
Yes I know exactly why. In fact I added .5% sugar to my formula today to try and correct that. The May 4th pie was 16" so the cornice was directly on the pre-heated steal. The others are 18" so the rim hangs over the sides.

GumbaWill · « **Reply #10 on:** May 25, 2019, 07:46:49 PM »

05/25/2019
Besides the sugar I also raised the rack to the middle of the oven. I have heard tell that heat rises. Smile....
Mozzarella, Parmigiano, Roasted peppers, Black olives, pepperoni and speck.

DreamingOfPizza · « **Reply #11 on:** May 26, 2019, 05:01:27 PM »

You have very consistently good looking pies. Do you know what TF (thickness factor) you are using? Looks to me like it might be in the .105 range maybe?

GumbaWill · « **Reply #12 on:** May 26, 2019, 05:21:47 PM »

The recipe screen shot from the calculator is above. I type in ,101 for the TF. However at the end it shows up as .102. The only change on this last pie is .5% sugar. Thanks for the complement!

GumbaWill · « **Reply #13 on:** May 28, 2019, 05:41:58 PM »

05/28/2019
Eureka! I have achieved sourdough pizza nirvana!
I can be frank with you guys. This pizza skin is actually a mistake/ re-ball from my bake on the 25th. You see as I removed it from the container the edge ripped. What I have learned is when this happens, reach for a fresh ball, an 18" circle is not happening. Anyhow, The dough was placed back in the cold storage. This is the result. By the way I decided to take it out of the refrigerator yesterday morning re-ball and return to the cold. This is the result.

TXCraig1 · « **Reply #14 on:** May 28, 2019, 07:22:37 PM »

Quote from: GumbaWill on May 28, 2019, 05:41:58 PM

05/28/2019
Eureka! I have achieved sourdough pizza nirvana!

That's why we do it

GumbaWill · « **Reply #15 on:** June 03, 2019, 06:03:05 PM »

06/03/2019
Not one of my best pizzas. This dough ball was meant to be a 72 hr. cold ferment from frozen. That would have been 5 PM yesterday. I missed my bake window yesterday. Today the dough was not happy. I did not have a backup so.. I had to do my best and repair a few tears. The pie tasted find albite it made a mess. The sauce spilled out the thin part of the rim. Pizza Wednesday I will redeem myself!
The good:
I love the melt on the Grande Whole milk mozzarella and the curl on the Rosa Grande pepperoni. The too airy dough made for a nice crust. (Mostly)

Carmine Abramo · « **Reply #16 on:** June 04, 2019, 05:08:08 PM »

The words NY pizza and sourdough is like vegetarian hotdogs
Sorry. Your pies look nice by the way

GumbaWill · « **Reply #17 on:** June 04, 2019, 05:37:19 PM »

Quote from: Carmine Abramo on June 04, 2019, 05:08:08 PM

The words NY pizza and sourdough is like vegetarian hotdogs
Sorry. Your pies look nice by the way

Many paths lead to the same destination. It is the final product, that New York chew and cheese pull. Commercial or wild yeast is irreverent.

DreamingOfPizza · « **Reply #18 on:** June 04, 2019, 07:51:20 PM »

Gumba, I would love to see your pies in the TF .07 to .09 range. I am jealous of the grande cheese and pepperoni you have.

GumbaWill · « **Reply #19 on:** June 04, 2019, 09:13:12 PM »

Quote from: DreamingOfPizza on June 04, 2019, 07:51:20 PM

Gumba, I would love to see your pies in the TF .07 to .09 range. I am jealous of the grande cheese and pepperoni you have.

This one is actually thicker than it should be. As you can see I was not able to stretch the skin to the full 18". Last year I was making 16" pies near your T.F. I don't remember off hand what I was using. I found I like my pies just a bit thicker. Stay tuned I have a 48 hr. dough ball and East Coast blend on tap for tomorrow night!