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


Author Topic: Apizza Scholls recreation  (Read 589 times)

0 Members and 1 Guest are viewing this topic.

Offline marzullospizza

  • Registered User
  • Posts: 6
  • Location: Cincinnati OH
  • I Love Pizza!
Apizza Scholls recreation
« on: April 25, 2021, 01:25:39 PM »
A little attempt at a clone of my favorite place!

1. Mootz, peach butter jam, caramelized onions, hot Chicago sausage, fennel, and a quark cheese finish

3. Mootz, pep, hot honey, and basil

4. Plain cheese

5. Crust shot of the first pizza

6. Pep and green olives

7. Cheese

8.  Crust shot of cheese

Hope you all enjoy :)

-Marzullo’s Pizza

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30657
  • Location: Texas
  • Always learning
Re: Apizza Scholls recreation
« Reply #1 on: April 25, 2021, 01:29:48 PM »
marzullospizza,

Can you share with us which dough recipe you used?

Peter

Offline marzullospizza

  • Registered User
  • Posts: 6
  • Location: Cincinnati OH
  • I Love Pizza!
Re: Apizza Scholls recreation
« Reply #2 on: April 25, 2021, 01:42:16 PM »
100% SBF
68% Hydration
2% Salt
2% Oil
0.04% IDY

12 HR Poolish with 25% of flour, 50% of IDY @ 90% hydration. ~72F

2 hour autolyse, add poolish, rest, salt, rest, oil, rest, fold, fold. Proof 12 hours @68F

Ball and rest at room for 3 hours. CT to fit schedule (this was 72 hours) temper to room for 4 hours. Top and bake.



Offline Andrew t

  • Registered User
  • Posts: 134
  • Location: Sacramento ca
  • I am picurious
Re: Apizza Scholls recreation
« Reply #3 on: April 26, 2021, 11:48:45 PM »
Solid work. :) ;D

Offline foreplease

  • Lifetime Member
  • *
  • Posts: 7693
  • Age: 61
  • Location: St. Joseph, MI
Re: Apizza Scholls recreation
« Reply #4 on: May 09, 2021, 01:23:28 PM »
100% SBF
68% Hydration
2% Salt
2% Oil
0.04% IDY

12 HR Poolish with 25% of flour, 50% of IDY @ 90% hydration. ~72F

2 hour autolyse, add poolish, rest, salt, rest, oil, rest, fold, fold. Proof 12 hours @68F

Ball and rest at room for 3 hours. CT to fit schedule (this was 72 hours) temper to room for 4 hours. Top and bake.
I make one like that fairly often. I try to follow his workflow exactly and use ingredients (primarily flour) that are easy to find locally. Can you please confirm when you add the 2nd 50% of the yeast. Is it with the poolish and just before your autolyse?
-Tony

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


 

wordpress