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Offline weekendpizza

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Serious Eats Recipe Question
« on: June 10, 2017, 07:12:18 AM »
Hey everyone, I plan on trying a neoplolitan pizza tomorrow. I've picked up "00" flour, San Marzano tomatoes, fresh mozzarella, and locally grown basil.

Here's the question. I plan on following this recipe: http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

But only give it about 24 hours to cold ferment in the fridge.

Will that be okay, or am I better off trying something else?

Offline ebpizza

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Re: Serious Eats Recipe Question
« Reply #1 on: June 10, 2017, 08:30:09 AM »
"00" in a home oven is not ideal if you are looking for browning.
Bread flour or a mix of bread flour with all purpose might be be a better option.  If you do use "00" perhaps brush it with olive oil and use the broiler as well.

See
https://www.pizzamaking.com/forum/index.php?topic=42744.0

You can always adjust want you need to do the next time you make a pizza.
« Last Edit: June 10, 2017, 08:31:53 AM by ebpizza »

Offline weekendpizza

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Re: Serious Eats Recipe Question
« Reply #2 on: June 10, 2017, 08:32:33 AM »
"00" in a home oven is not ideal if you are looking for browning.
Bread flour or a mix of bread flour with all purpose. If you do use "00" perhaps brush it with olive oil and use the broiler as well.

See
https://www.pizzamaking.com/forum/index.php?topic=42744.0
Thanks for the input.

I should have specified, I'm going to be using my KettlePizza.

I know many on here have mixed feelings of the KP, but I've gotta  pretty decent results with mine.

Offline sub

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Re: Serious Eats Recipe Question
« Reply #3 on: June 10, 2017, 08:55:56 AM »
Hey everyone, I plan on trying a neoplolitan pizza tomorrow. I've picked up "00" flour, San Marzano tomatoes, fresh mozzarella, and locally grown basil.

Here's the question. I plan on following this recipe: http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

But only give it about 24 hours to cold ferment in the fridge.

Will that be okay, or am I better off trying something else?

Hi,

With only  24  hours to cold ferment the pizza will be very hard to digest, you should try 14-20h at room temperature instead.

Online Rolls

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Re: Serious Eats Recipe Question
« Reply #4 on: June 10, 2017, 10:19:24 AM »
Quote from: sub
With only  24  hours to cold ferment the pizza will be very hard to digest, you should try 14-20h at room temperature instead.

The Serious Eats recipe above prescribes 8-12 hours of room temperature bulk fermentation prior to the longer rest period in the fridge. Even without this relatively extended bulk rise at RT, digestibility would still not be an issue, in my opinion, given that there is sufficient enzymatic activity in the 24 hours in the fridge to break down the complex molecules into simpler components. Many bread recipes employ shorter fermentation schedules with no digestibility issues associated with the final product.


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Online Rolls

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Re: Serious Eats Recipe Question
« Reply #5 on: June 10, 2017, 10:41:35 AM »
Not to disparage the recipe from Serious Eats (which is a very admirable blog IMO), I think a more simplified dough recipe would be better. This one seems to be a mish mash of different techniques. Admittedly, I have not tried it, but there are a few things about it that don't make sense to me.


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Offline parallei

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Re: Serious Eats Recipe Question
« Reply #6 on: June 10, 2017, 11:58:44 AM »

Here's the question. I plan on following this recipe: http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html

But only give it about 24 hours to cold ferment in the fridge.

Will that be okay, or am I better off trying something else?

The Baker's %'s are:

Flour:  100%
Water:  65%
IDY:     1.5%
Salt:     2%

That is a lot of IDY for an 8 to 12 hour initial room temp fermentation.  Be prepared for a very fermented dough. 


... you should try 14-20h at room temperature instead.

I agree.  If it were me, I'd use Use Craig's Baker's Yeast Quantify Prediction Model here:

https://www.pizzamaking.com/forum/index.php?topic=26831.msg349349#msg349349

and knead the dough instead of using this modified no knead method.

Have fun!


Offline weekendpizza

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Re: Serious Eats Recipe Question
« Reply #7 on: June 10, 2017, 04:40:58 PM »
UPDATE:

I decided to try the recipe and only do 24 hour cold fermentation. We're only having one friend over and if this didn't work, she'd be just as happy having something else.

Anyway, made the dough about 9 hours ago. Just had a look at it and it looks a little "soupy".

I haven't kneaded it yet.

Does this look right to you guys?

I'm thinking I'm going to let it go another couple of hours and try kneading it and adding flour if necessary, then portion and place in the fridge until tomorrow.

Would love any feedback!

Offline parallei

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Re: Serious Eats Recipe Question
« Reply #8 on: June 10, 2017, 05:45:53 PM »
UPDATE:


Anyway, made the dough about 9 hours ago. Just had a look at it and it looks a little "soupy".

I haven't kneaded it yet.

Does this look right to you guys?

Would love any feedback!

As one would expect, the dough looks very fermented @ 65% HR and 1.5% IDY after nine hours at room temp.

Note the recipe does not call for any kneading.  I'd just use the bench flour needed to divide/ball and get it into the fridge and not add any additional flour to the dough.


Offline parallei

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Re: Serious Eats Recipe Question
« Reply #9 on: June 14, 2017, 08:58:44 PM »
So, what happened?

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Offline weekendpizza

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Re: Serious Eats Recipe Question
« Reply #10 on: July 16, 2017, 06:07:01 AM »
So, what happened?
Sorry, just seeing this now.

When the time came I couldn't work the dough. Way too soupy and sticky. I tried kneading it and adding flour but it was a mess.

I ended up throwing it out and falling back on a standby recipe from Bobby Flay for same day dough.

Offline jsaras

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Re: Serious Eats Recipe Question
« Reply #11 on: July 16, 2017, 10:37:40 AM »
Sorry, just seeing this now.

When the time came I couldn't work the dough. Way too soupy and sticky. I tried kneading it and adding flour but it was a mess.

I ended up throwing it out and falling back on a standby recipe from Bobby Flay for same day dough.

Bobby Flay's pizza dough formulation is  terrible.  He's an amazing chef, but his knowledwge doesn't extending to baking.
Things have never been more like today than they are right now.

Offline jsaras

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Re: Serious Eats Recipe Question
« Reply #12 on: July 16, 2017, 10:49:38 AM »
I would recommend mastering a Lehmann formulation dough sans oil and sugar.  After your first bake you can then try changing your hydration (up or down) until you get a a dough with characteristics you like.  THEN you can start goofing with different fermentation techniques, adding a little oil, sugar, low diastatic malt, etc.   The point being that if you can't pull it off with four ingredients in your baking setup, all the other stuff can become a source of confusion due to the amount of variables.

Things have never been more like today than they are right now.

Online Hermit

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Re: Serious Eats Recipe Question
« Reply #13 on: July 16, 2017, 11:09:03 AM »
Bobby Flay's pizza dough formulation is  terrible.  He's an amazing chef, but his knowledwge doesn't extending to baking.

Yesterday I broke his recipe down to bakers percents, it looks fine to me but its a 2h emergency dough.

Flour (100%):
Water (53%):
ADY (1.25%):
Salt (1.75%):
Oil (4%):
Sugar (0.5%):
Total (160.5%):
353.27 g  |  12.46 oz | 0.78 lbs
187.23 g  |  6.6 oz | 0.41 lbs
4.42 g | 0.16 oz | 0.01 lbs | 1.17 tsp | 0.39 tbsp
6.18 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
14.13 g | 0.5 oz | 0.03 lbs | 3.14 tsp | 1.05 tbsp
1.77 g | 0.06 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
567 g | 20 oz | 1.25 lbs | TF = N/A

I agree though about starting with the Lehmann recipe.

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