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  • #21 by Shanksworthy on 18 Sep 2021
  • I guess crispy isnít an absolute requirement for me, as long as itís chewy, tasty, and thoroughly cooked. But it would be a bonus to see some natural browning, as it would be an indicator that my dough is healthy.🙂

    Weíll see if my IDY reduction will do the trick. Iíve had a new batch in the fridge for the past 48 hrs, using .2% IDY which is 2/3 my usual amount. The dough is now approx 1.5x its original size, vs the 3x size increase it would normally exhibit by this time. So, erÖ I guess this is how itís supposed to be? Iíll bake it tomorrow and will post the results.
  • #22 by TXCraig1 on 18 Sep 2021
  • What an interesting product! Feels like a bit of a cheat in a way though. 🙂

    https://www.pizzamaking.com/forum/index.php?topic=57336.0
  • #23 by Shanksworthy on 18 Sep 2021
  • https://www.pizzamaking.com/forum/index.php?topic=57336.0
    Oh, you werenít kidding! LOL do you have a video of yourself making blowtorch pizza? That would get a lot of YouTube views. It sure came out looking great too.
  • #24 by Jackitup on 19 Sep 2021
  • They are VERY popular in the sous vide crowd!!!

    Craig, did they come down in price from when they first came out or were they always $75??
  • #25 by Shanksworthy on 19 Sep 2021
  • They are VERY popular in the sous vide crowd!!!

    Craig, did they come down in price from when they first came out or were they always $75??
    Haha, yeah I can picture that. When my cousin got into sous vide, we went a little nuts and tried sous videíing every damned thing in the fridge, and it was delicious! If I canít sous-vide a pizza, then maybe this is the next best thing.👍
  • #26 by Shanksworthy on 20 Sep 2021
  • Today I baked one with only .2% IDY instead of .3%. The dough more-than doubled in the fridge, but did not quite reach the 3x (or more) size that it would normally have grown to at .3% IDY. It was still pretty slack after leaving it at room temp for 4 hrs though, so I might try reducing hydration a couple %. The end result after baking was improved, but still not perfect. By the time I remembered to snap a pic, it was mostly eaten. 😁 But the 2 remaining slices are representative. What do you guys thinkÖ does that look ok, or is there room for improvement?
  • #27 by BeanAnimal on 20 Sep 2021
  • Looks okay to me
  • #28 by amolapizza on 20 Sep 2021
  • Normally there is always place for improvement.. :D

    That said, your pizza looks pretty good to me!
  • #29 by TXCraig1 on 20 Sep 2021
  • They are VERY popular in the sous vide crowd!!!

    Craig, did they come down in price from when they first came out or were they always $75??

    I think that's what I paid.
  • #30 by BeanAnimal on 20 Sep 2021
  • They are VERY popular in the sous vide crowd!!!

    Craig, did they come down in price from when they first came out or were they always $75??

    IMHO they are really not well made and tend to not last very long.  We do a good bit of sous-vide and I am not really a fan of the torch (with or without the fixture) - can't explain exactly why. I prefer to sear on super hot cast iron with some clarified butter.  Note - that I have certainly used a torch in odd situation to cook hot dogs, quickly fry bologna, toast bread, caramelize cheese on an undercooked delivery pizza, make s'mores, etc.   But mostly I use it to light the weber and solder copper pipes ;)
  • #31 by Shanksworthy on 20 Sep 2021
  • Ok so hereís an interesting article I found, written by Kenji, that takes a controlled scientific approach to testing out various cold-fermentation durations. https://www.seriouseats.com/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment

    In a nutshell, he bulk-ferments his dough in the fridge, and bakes some of it each day. On day 1, he notes that the rim is a ďuniform brownĒ, which he characterizes as being less desirable or interesting than the contrast of colours you get after longer fermentations. On day 3, you can clearly see in his photos that the dough is much more pale in spots, with charred spots wherever there are bubbles. His day-3 dough looks very similar in color to my latest! While he doesnít seem to have made the correlation between the pallor of his dough and the amount of time that yeast has had to consume more of the sugars, at least this is a good indication that Iím in the ballpark for 3-day fermentation period.

    Going forward, I think Iíll stick with .2% IDY, Iíll try increasing oil slightly to 1.5% (after all, Iím baking it in my kitchen oven, not a pizza oven), and Iíll also reduce water to maybe 68.5% in hopes of making the dough less slack and easier to handle.

    Thanks all for weighing in and getting me thinking in the right direction!
  • #32 by peetzabone on 29 Sep 2021
  • To clarify my post for people who were wondering why I changed what was apparently working: the reason I moved my bake to the top rack instead of the middle, was mainly because I got a new steel slab that was much thicker than the old one, and I was worried that the bottom would cook faster than the top. So I figured that moving it up and away from the bottom element would slow that a bit, and give the top a chance to cook at the same rate. I was mostly right, but I do seem to need to hit it with the broiler in order for the toppings to keep up with the base.

    Shank- Something for you to consider:

    Like you I got a massive steel plate for making pizza. It's 1/2" and after preheating for 90 minutes retains heat really well for multiple pizza bakes. I use the steel on the bottom rack and about 4" above that I place the second rack with a thick, standard cordierite stone on it. The radiant heat from the top stone helps start cooking the top while the steel does it trick w/ direct heat from the bottom of the crust up.  At the 3 minute mark I rotate the bottom pizza up to the top stone to finish for another 3.5 minutes. I put a new pizza on the bottom steel and then lather/rinse/ repeat.

    I would use the steel then finish under a hot broiler but because I do so many pizzas (usually 7-10) that I'm worried that if I go broiler only my steel will lose too much heat.

    Why do I do so many pizzas? I have trained my family and friends that they "get to make their own". It would make more sense for me to make 3 16" pies instead of 8 8" pies but I don't think I can convince them to "share". They love topping their own stuff.

    I'm *pretty* happy with results this way. Might help you too if you want more flexibility.
  • #33 by Shanksworthy on 04 Oct 2021
  • Shank- Something for you to consider:

    Like you I got a massive steel plate for making pizza. It's 1/2" and after preheating for 90 minutes retains heat really well for multiple pizza bakes. I use the steel on the bottom rack and about 4" above that I place the second rack with a thick, standard cordierite stone on it. The radiant heat from the top stone helps start cooking the top while the steel does it trick w/ direct heat from the bottom of the crust up.  At the 3 minute mark I rotate the bottom pizza up to the top stone to finish for another 3.5 minutes. I put a new pizza on the bottom steel and then lather/rinse/ repeat.

    I would use the steel then finish under a hot broiler but because I do so many pizzas (usually 7-10) that I'm worried that if I go broiler only my steel will lose too much heat.

    Why do I do so many pizzas? I have trained my family and friends that they "get to make their own". It would make more sense for me to make 3 16" pies instead of 8 8" pies but I don't think I can convince them to "share". They love topping their own stuff.

    I'm *pretty* happy with results this way. Might help you too if you want more flexibility.
    Sounds like an excellent workflow. Iíve also enlisted my family and friends as guinea pigs in my pizza experiments, although Iím really still just getting the basics down. But I have an extra steel slab, a 3/16Ē thick one that I just replaced with the 3/8Ē one, and I suppose I could try using it in a similar manner ó although since itís only 14Ē, a great deal of my 16Ē pizza would be hanging over the edge. But maybe thatís not such a big deal once the crust has already baked enough to have some rigidity.

    Do you find when baking on the bottom rack, that the bottom gets a little TOO blackened sometimes? Because for me, even though I only preheat for 60 mins on the top rack and my steel is 1/8Ē thinner than yours, my crust becomes adequately singed after 5-mins. So I worry that any more heat would be too much.
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