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Author Topic: Pizzeria Beddia Dough with starter?  (Read 406 times)

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Offline JH Ackman

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Pizzeria Beddia Dough with starter?
« on: February 20, 2019, 03:25:48 PM »
Just curious to know if anyone has tried making Joe's dough recipe (from his book) without the ADY and instead used a natural leavening.  I really like the way his pies cook up.  I know that some have made mention of the high salt content but I really dig it.  I played around with lower amounts and really did not care for it as much.

I bake in an electric oven, on steel,  at 550 and a WFO at around 650.  I have used the exact same recipe without an adjustment to hydration levels in both ovens and have enjoyed them both. 

Basically, I want to see if I can get a bit more boost in flavor in this dough.  I typically use KA bread flour.  OR if anyone has another dough recipe suggestion that would create something like his I am all ears.

Thanks pizza family.

Offline QwertyJuan

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Re: Pizzeria Beddia Dough with starter?
« Reply #1 on: February 20, 2019, 09:22:25 PM »
What is the recipe and method used?? Pretty sure Tom doesn't know Joe's recipe... or at least not off the top of his head. I may be wrong though... ;)

Offline JH Ackman

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Re: Pizzeria Beddia Dough with starter?
« Reply #2 on: February 21, 2019, 10:33:50 AM »
No problem.

The recipe for making two dough balls around 450g each is as follows:
355 g cool water
8g of sugar
1/2 teaspoon of ADY
13g of EVOO
500 g bread flour
20g of fine sea salt

Whisk water with sugar and yeast followed by EVOO.

Next, add in flour and mix with a stand mixer (or by hand) for 5 minutes on slow speed with a dough hook.

Let the dough rest for 30 min before adding salt and knead until smooth.

Cover bowl with plastic wrap and chill in a refrigerator for 24 hours.

After 24 hours,  remove dough from bowl and shape into a smooth ball before cutting into two pieces.

Stretch and shape dough balls.  Let rest, covered with a kitchen towel until they double in size.  This can take anywhere from 2-4 hours depending on room temp.

All his pies in the home oven bake at 500-550 for about 10 minutes.

I bake in an electric oven on a 1/4 inch steel at 550.  When using my WFO, I am around 600-650 for around 6 minutes.

Hopefully, this helps.  Thanks folks.

Offline pizzainthe6ix

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Re: Pizzeria Beddia Dough with starter?
« Reply #3 on: May 21, 2019, 12:20:39 PM »
Just curious to know if anyone has tried making Joe's dough recipe (from his book) without the ADY and instead used a natural leavening.  I really like the way his pies cook up.  I know that some have made mention of the high salt content but I really dig it.  I played around with lower amounts and really did not care for it as much.

I bake in an electric oven, on steel,  at 550 and a WFO at around 650.  I have used the exact same recipe without an adjustment to hydration levels in both ovens and have enjoyed them both. 

Basically, I want to see if I can get a bit more boost in flavor in this dough.  I typically use KA bread flour.  OR if anyone has another dough recipe suggestion that would create something like his I am all ears.

Thanks pizza family.
This seems to be pretty old but I figured I would chime in based on my recent experiments.  I would try adding around 20%-100% of total weight as a poolish and see what happens.....there is no harm in doing so, just make sure the final formula equals what Joe lists without the preferment

I used .75% for yeast but you will have to adjust based on the proofting time/temperature:

Total Formula:
Flour (100%):    500.14 g  |  17.64 oz | 1.1 lbs
Water (71%):    355.1 g  |  12.53 oz | 0.78 lbs
Salt (4%):    20.01 g | 0.71 oz | 0.04 lbs | 4.17 tsp | 1.39 tbsp
ADY (.75%):    3.75 g | 0.13 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Oil (2.6%):    13 g | 0.46 oz | 0.03 lbs | 2.89 tsp | 0.96 tbsp
Sugar (1.6%):    8 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
Total (179.95%):   900 g | 31.75 oz | 1.98 lbs | TF = N/A
Single Ball:   450 g | 15.87 oz | 0.99 lbs

Preferment:
Flour:    250.07 g | 8.82 oz | 0.55 lbs
Water:    250.07 g | 8.82 oz | 0.55 lbs
ADY:    3.75 g | 0.13 oz | 0.01 lbs | 0.99 tsp | 0.33 tbsp
Total:    500.14 g | 17.64 oz | 1.1 lbs

Final Dough:
Flour:    250.07 g | 8.82 oz | 0.55 lbs
Water:    105.03 g | 3.7 oz | 0.23 lbs
Salt:    20.01 g | 0.71 oz | 0.04 lbs | 4.17 tsp | 1.39 tbsp
Preferment:    500.14 g | 17.64 oz | 1.1 lbs
Oil:    13 g | 0.46 oz | 0.03 lbs | 2.89 tsp | 0.96 tbsp
Sugar:    8 g | 0.28 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
Total:    900 g | 31.75 oz | 1.98 lbs  | TF = N/A
« Last Edit: May 21, 2019, 04:03:55 PM by pizzainthe6ix »

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