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


Author Topic: My birthday present  (Read 2747 times)

0 Members and 1 Guest are viewing this topic.

Offline Jersey Pie Boy

  • Supporting Member
  • *
  • Posts: 3048
  • Location: New Jersey
Re: My birthday present
« Reply #20 on: June 04, 2015, 01:35:28 PM »
Thanks Peter, Craig, Mitch!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 26314
  • Location: Texas
  • Always learning
Re: My birthday present
« Reply #21 on: June 04, 2015, 01:36:38 PM »
Mitch,

For some reason, the 3% number stuck with me after Marco mentioned it in one of his posts several years ago. I didn't think I would be able to find the specific post but I managed to do so, and found it at Reply 11 at http://www.pizzamaking.com/forum/index.php?topic=10507.msg93074#msg93074. Since I could never recall that Marco used baker's percents based on flour weight, I treated his 3% number as a percent of water.

Peter

Offline sub

  • Registered User
  • Posts: 1096
  • Location: Belgium
Re: My birthday present
« Reply #22 on: June 04, 2015, 01:42:12 PM »
  Does anyone have a good starting point recipe that uses IDY?

Hi Colonel,

If you want to be close to a true Neapolitan pie:

~ 1540g caputo pizzeria
1L Water
50g sea salt
0.7g cake yeast
18h in bulk 6h in balls

Offline schold

  • Registered User
  • Posts: 518
  • Location: Norway
Re: My birthday present
« Reply #23 on: June 04, 2015, 02:29:27 PM »
Mmm, salt!  ;D
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Offline David Esq.

  • Registered User
  • Posts: 1247
  • Location: New York
  • Making pizza since 2013
    • Eating With David
Re: My birthday present
« Reply #24 on: June 04, 2015, 03:16:47 PM »
From the VPN "regulations"

2.1.2 Ingredients and recommended amounts
The following doses are based on 1 litre (1000ml) of water
Water 1 litre (1000 ml)
Salt 50 - 55 grams
Yeast 3 grams
Flour 1.7/1.8 kg (depending on strength)
Mixing time
10 minutes to add flour and prepare mixture in order to reach its ‘optimal
point’, knead for a further 20 minutes.
First stage of dough rise 2 hours “staglio a mano” dough hand cut and rolled
into small balls referred to as ‘panetti’

Form small balls of approximately 180-250 grams
Second stage of dough rise Place balls in ‘rising boxes’ (alimentary cases) for 4 -6 hours
Recommended levitation temperature Room temperature : 25°c
Conservation temperature
As above for 6 hours following second
stage of levitation....

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


Offline David Esq.

  • Registered User
  • Posts: 1247
  • Location: New York
  • Making pizza since 2013
    • Eating With David
Re: My birthday present
« Reply #25 on: June 04, 2015, 03:48:40 PM »
I should add that VPN is utterly meaningless to me and the fact that a bunch of folks want to make identical pizza in the identical way to me is a hallmark of mediocrity or a franchise.

I'm not saying they don't make better pizza than me. Just that I don't think pizza needs to be regulated.

Offline TXCraig1

  • Supporting Member
  • *
  • Posts: 21870
  • Location: Houston, TX
  • Pizza is not bread.
    • Craig's Neapolitan Garage
Re: My birthday present
« Reply #26 on: June 04, 2015, 04:12:37 PM »
I'm not saying they don't make better pizza than me.

I'm pretty confident that when you get your WFO up and running, you will make better pizza that the typical VPN establishment.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline David Esq.

  • Registered User
  • Posts: 1247
  • Location: New York
  • Making pizza since 2013
    • Eating With David
Re: My birthday present
« Reply #27 on: June 04, 2015, 04:31:16 PM »
I'm pretty confident that when you get your WFO up and running, you will make better pizza that the typical VPN establishment.
Thanks for the vote of confidence.  And I am pretty sure you are correct. But, right or wrong, the regulations (which can be read in english here are amusing to read.


Offline Colonel Crust

  • Registered User
  • Posts: 22
  • Location: Maryland USA
Re: My birthday present
« Reply #28 on: June 07, 2015, 01:44:00 PM »
Just returning from a trip and catching up. I dont have a wine fridge or a way to achieve really stable temps other than a traditional fridge. Are there alternatives for someone starting out? All my pizzas prior have been NY style.

Offline mitchjg

  • Supporting Member
  • *
  • Posts: 4334
  • Location: Oakland, CA
Re: My birthday present
« Reply #29 on: June 07, 2015, 06:15:49 PM »
In this thread, http://www.pizzamaking.com/forum/index.php/topic,18509.msg179991.html#msg179991 , Craig describes how he uses a cooler to maintain stable fermentation temperatures.

Before I got my wine fridge, I found a place in the basement of the house that had a reasonably steady low temperature.  If you have a laser gun, then you can hunt around for a stable cool spot such as a basement or downstairs bathroom or closet.

You can use one of Craig's temperature charts (one for yeast, the other for sourdough) to help use the right amount of yeast for the temperature you use.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

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


Offline Colonel Crust

  • Registered User
  • Posts: 22
  • Location: Maryland USA
Re: My birthday present
« Reply #30 on: June 07, 2015, 10:19:22 PM »
Thanks for the link Mitch.  How important is the "lowered room temperature" rise?  What would happen if I followed traditional New york techniques, for example, with altered recipe?

Offline f.montoya

  • Registered User
  • Posts: 485
  • Age: 49
  • Location: Land of the Rising Sun
Re: My birthday present
« Reply #31 on: June 09, 2015, 09:38:14 AM »
Thanks for the link Mitch.  How important is the "lowered room temperature" rise?  What would happen if I followed traditional New york techniques, for example, with altered recipe?

You can easily go with a standard fridge ferment(I often do when I have more things going on during my week). You'll just have to go for a longer ferment allow a little more time when bringing the bulk dough back to room temperature before balling. Set your fridge temp to about 38°f if you can. Also, increase your IDY % a bit. (use Craig's chart as a guideline for a temp in that department). You can get away with about 0.1% for a minimum of a 72 hour fridge ferment.

One of things you lose with a longer fridge ferment is the wider time window of when the dough balls are easy to work with. The closer to room temp you ferment in bulk and the less yeast you use, the slower your dough balls are to over-rise, over-expand or over-relax. BUT...you can get a nice window of 3 or 4 hours in Springtime with dough that easy to work with and that turns out some tender and tasty crust.

But climate can make things a challenge, as well as other things. Keep a notes on what works and what doesn't and you'll soon hone in on what works best in the conditions and the ingredients you have.

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


 

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

wordpress