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Author Topic: Almost There! Broiler Finish and 5 Minute Pie!  (Read 12470 times)

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Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #40 on: August 01, 2011, 02:38:37 AM »
A pie I made last night,here are a few shots.Im still having trouble with the camera,it shuts off and comes back on sometimes.Having trouble loading all the other pics to the computer.Same recipe as the others.No sugar,no oil,65% hydro.




-Bill

Offline DrivenAgain

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #41 on: August 01, 2011, 12:18:23 PM »
Bill,

I think the pie in your nearlypolitan attempt looks good!  Ive been flirting with this style recently because it calls for a quicker cook time, which allows the natural mozz to stay intact, something I almost cannot achieve with my ny style and its 5+min bake times.  But one thing I have noticed is that the smaller the dough ball the quicker cook time I can get.  As a humble suggestion, maybe drop the dough ball weight and skin size and see how that works for you?  Maybe a 270g-280g with an 11" skin spread and see how you like that?  My pies are getting smaller, cook time is going down, and natural flavor is coming back up.  :chef:

Jason

Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #42 on: August 01, 2011, 03:58:32 PM »
Jason,

Thanks for the advice and comments.

Thats what Im planning on doing.I have been making them a little smaller,and Im going to drop them down to 11 and 12 inch in size.My 14 and up pies are too NY ish and they are great but I did realize to get the look,crumb and finish,I need to go smaller in size.

I am going to use up my 2 other 14 inch doughballs this week and make some new 11 and 12 inch doughs.Then I will post more about those.
 :)
-Bill

Offline Moondance

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #43 on: August 03, 2011, 01:36:41 PM »
Well folks...Im at the point to where I can't really make my NY style pies any better.But that wont stop me from trying new things.

Hi Bill,
Those pizzas look really great.  Can you break down your final recipe?  Earlier you were using oil, then not.  I'd like to try it out on my next mix. 

Thanks!
Regina

"Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul."
John Muir

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #44 on: August 03, 2011, 02:33:50 PM »
Regina,

Thanks for the nice comments!This is me using my other account.

Using the Lehmanns dough calculator,just make a dough of your size you want,with no oil or sugar.Thats it.

For my current recipes,Im using a 65% hydration with Bouncer HG flour,but I tend to use 60-63% with Bread flour.

Sea salt used is at 3%. IDY is about.02 %

I swear I'm loving these new doughs.They are a bit harder to brown,but they taste wonderful.My wife tried some recently and said its like not eating typical pizza anymore,its something more,compared it to like having fine wine with a fancy steak instead of  burgers and soda.She really loved it.I'm still learning so I will pass along what I can as I go.

I still use sugar and oil for my 18 inch NY street style pies that I make for the kids at times.They love it and it cooks easier in the oven that way.
 :)






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Offline DrivenAgain

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #45 on: August 03, 2011, 05:01:39 PM »
My wife tried some recently and said its like not eating typical pizza anymore,its something more,compared it to like having fine wine with a fancy steak instead of  burgers and soda.
Makes all of the hard work worth it, what an awesome thing for her to say.

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #46 on: August 03, 2011, 10:21:29 PM »
Makes all of the hard work worth it, what an awesome thing for her to say.

Thanks for the nice comment.It was actually surprising coming from her.She doesnt even like the bones or the rim of any pizzas.She always tosses them out or gives them to the dog.With these,she ate the rim as well.

Its a start..hope to make better and better pies!

 :)



Offline Moondance

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #47 on: August 04, 2011, 01:16:36 PM »
Regina,


For my current recipes,Im using a 65% hydration with Bouncer HG flour,but I tend to use 60-63% with Bread flour.

Sea salt used is at 3%. IDY is about.02 %

I swear I'm loving these new doughs.They are a bit harder to brown,but they taste wonderful.My wife tried some recently and said its like not eating typical pizza anymore,its something more,compared it to like having fine wine with a fancy steak instead of  burgers and soda.She really loved it.I'm still learning so I will pass along what I can as I go.

 

Thanks for sharing your recipe.  I mixed up 2 dough balls last night for this Friday's pizza night.  I did the full 11.5 minute mix in my bread machine and then into the fridge.  I must admit the 3% salt seemed like alot to me.  More than I have used so far.  However, I have read on some other posts that the higher amount of salt resulted in a really great pie.  I do use a high quality Celtic Sea Salt so it will be interesting to see if we like it better.  I'll let you know!
Regina

"Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul."
John Muir

Offline Pete-zza

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #48 on: August 04, 2011, 01:39:37 PM »
IDY is about.02 %

Bill,

I just noticed the above percent for the IDY. Did you actually mean 0.02%, or did you mean to say 0.20%?

Peter

Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #49 on: August 04, 2011, 01:40:28 PM »
I agree about the salt,if its too high,cut back.Just a few trial doughballs with different amounts might do the trick.Im up at 3% but might drop it down to 2.5 to see if theres a noticable difference.For me,there is a noticeable difference from 2% already.
 :)
-Bill

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Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #50 on: August 04, 2011, 01:42:59 PM »
Bill,

I just noticed the above percent for the IDY. Did you actually mean 0.02%, or did you mean to say 0.20%?

Peter

Ah,I must have typed it in wrong earlier and didn't catch it.Yes,Peter,that is correct,that would be 0.20%.
Thanks for catching that.
 :)
-Bill

Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #51 on: August 07, 2011, 03:37:58 AM »
I made another cheese pizza tonight...shocking eh?
 :-D

 Its really to see what my doughs are going to do.

This was an KA AP flour dough,IDY,3% salt,63% hydration.16 inch doughball recipe.TF was at .09.No sugar or oil was added.I was amazed the AP floured dough browned as much as it did.Pizza cooked in 5 minutes on the screen,then 35 seconds under the broiler.I cooked it longer due to the screen use.I hate screens but its what I have to use to make pizzas over 16 inches.

Dough was stretched THIN to an 18 inch size.I had to use the screen,on top of the 15 stone to bake it.Dough was very strong,it stretched normally,did not pull back,but felt strong,Like I could stretch it as far as I wanted it to.

Dough did not feel over extensible,tear or feel weak anywhere.It was wonderful.I dont know if the pics will show it clearly.It was a fantastic tasting pie.I love how thin the slices were,and folding it to eat was heaven,even if I had to use a screen.Crust still cooked nicely with it.

« Last Edit: August 07, 2011, 03:39:37 AM by chickenparm »
-Bill

Offline Jet_deck

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #52 on: August 07, 2011, 07:30:55 AM »
Shut the front door.

Hells bells your making me hungry. :chef:
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline fazzari

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #53 on: August 07, 2011, 09:21:41 AM »
Bill, the bottom of that one says it all.....EXCELLENT!

John

Offline Pete-zza

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #54 on: August 07, 2011, 09:44:51 AM »
Bill,

I think a good part of your results might be explained by your high use of salt. 3% salt is high and, at that value, you are going to get a lot of strengthening of the gluten matrix and dough and you will impede the performance of the protease enzymes. Both of these effects will affect the handling characteristics of the dough. To put 3% salt into perspective, it is about between what is recommended by bread experts for bread dough and pizza dough and acrobatic dough (see Reply 5 at http://www.pizzamaking.com/forum/index.php/topic,1399.msg13697/topicseen.html#msg13697). 3% salt is also not much less from a saliinity standpoint than sea water (see Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,12282.msg116337/topicseen.html#msg116337).

The high salt level can also contribute to increased crust coloration by impeding the performance of the yeast. As a result, the yeast does not use as much of the sugars released by amylase activity, leaving more of the sugar as residual sugar to contribute to crust coloration. This aspect of salt is discussed in the King Arthur article on salt at http://www.kingarthurflour.com/professional/salt.html. Of course, how you bake the pizza, including putting it under the broiler to get more crust coloration through caramelization of sugars, will be a factor in the final results.

For more on salt and how it performs in a dough, see also the thread at http://www.pizzamaking.com/forum/index.php/topic,8764.msg75936.html#msg75936.

Peter
« Last Edit: October 07, 2012, 12:19:49 PM by Pete-zza »

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Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #55 on: August 07, 2011, 07:30:47 PM »
Thanks for all the nice comments everyone.Im always looking to learn new things,make different doughs,and see what the results are.

Peter,thanks for posting that Info.I really did not know much about the salt and the effects.Since I have been making doughs without oil or sugar on a more regular basis than in the past,I'm seeing changes more noticeable than before.

Thats helping me recognize changes in the dough a little more than before.Im not sure if Im mistaken,but it seems like with oil and sugar in the dough,it was masking subtle changes I may have tried to see if anything different would happen,and It did not.

Might just be in my head.
 :-D

Im off to read some links now.Thanks again.

-Bill

Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #56 on: August 07, 2011, 10:24:53 PM »
Peter,

I have a question to ask.Im going to quote you again from earlier.
Bill,

I think a good part of your results might be explained by your high use of salt. 3% yeast is high and, at that value, you are going to get a lot of strengthening of the gluten matrix and dough and you will impede the performance of the protease enzymes. Both of these effects will affect the handling characteristics of the dough.


I did not use 3% yeast.Were you talking about yeast or salt,or both? I used a 1/4 tsp of yeast for this dough.The salt was at 3%.I went back and read what I wrote and it might look like I meant 3% of yeast,but I wanted to point out it wasn't that high.Just the salt was.

Thanks for your time.

-Bill






-Bill

Offline Pete-zza

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #57 on: August 08, 2011, 06:40:09 AM »
Bill,

I meant 3% salt but erroneously said yeast. I have corrected my earlier post. Thanks for catching my error.

Peter

Offline Moondance

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #58 on: August 08, 2011, 01:39:09 PM »
Bill,

I tried your recipe for last Friday nights pizzas.  I cooked them on my 1/4" steel plate and they were very good.  I used the correct amount of yeast with the 3% salt.  It didn't taste like too much salt.  I may cut back a little anyway.  My husband said don't change the recipe!  Thanks! :pizza:
Regina

"Everybody needs beauty as well as bread, places to play in and pray in, where nature may heal and give strength to body and soul."
John Muir

Offline chickenparm

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Re: Almost There! Broiler Finish and 5 Minute Pie!
« Reply #59 on: August 08, 2011, 02:57:54 PM »
Regina,
Im glad it worked out well for you all! I am still playing around with the salt amounts too.Im not a salt lover,never have been,but wanted to see what the dough and flavors would be if I simply upped it some.

While KABF is my pick,A few more trials with different flours will tell me a little more.I was really amazed the KA AP flour came out as well as it did.A while back I used it and I was not happy with it.That dough had sugar and oil in it that time.Maybe thats why.

The Bouncer and KA BF were close enough,but the Bouncer,since it was HG was more chewier.
Thats typical of that flour though.

Believe it or not,my plans was to try and make some thin Chicago style soon.Its a bit different than NY style and I enjoy it at times.Will continue to keep all posted.
 :)

-Bill

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