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Author Topic: Reverse Engineering UPN Dough  (Read 86000 times)

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Offline TXCraig1

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    • Craig's Neapolitan Garage
Re: Reverse Engineering UPN Dough
« Reply #320 on: May 08, 2021, 10:11:14 PM »
Quote
I can't find what temps you baked these at.

This was back when I was using my BBQ mod, so it was in the 725F range.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline EthanPizza

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Re: Reverse Engineering UPN Dough
« Reply #321 on: May 16, 2021, 02:27:15 AM »
Well I watched a lot of videos on una, read this thread, and tried my hand at a upn style dough. It was much less bready and softer than my normal pizzas. It actually was a lot like the avpn reataurants in terms of texture and taste..

This pizza was a very difficult one. Much different than my usual with a lot higher hydration and my first ever poolish.

Recipe

Mix 200 grams water with 200 grams super nuvola and 22 grams starter to create poolish

Cover at room temp 24 hours

Mix main dough;

Add all of poolish to 300 grams caputo red and 180 grams water (more or less is prolly ok depending on hydration level ability)

Mix fully.
Add 13 grams salt and knead/ mix. put in fridge 24 to 48 hours. Pull out and ball up and let sit covered 6 to 8 hours before baking.




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