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Author Topic: How I make my NP dough  (Read 288180 times)

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Offline Caaleb

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Re: How I make my NP dough
« Reply #800 on: January 18, 2021, 06:26:15 PM »
Mine get pretty flat too.

I'd suggest trying

62%
3% salt
2% culture
no EVOO

Keep the temp the same. Ball after 36 hours.

Thank you Craig. I just mixed a 1:1:1 refresh and when it peaks Iím going to make this formula. My room thermometer came today so I should be able to hold a steady temp.

Offline Caaleb

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  • Location: Seattle
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Re: How I make my NP dough
« Reply #801 on: January 20, 2021, 09:36:13 PM »
I know this is a NP thread hope my NYish attempt is ok to post here. Going for light, crispy, airy. Tried not to over ferment this one, but it might have been a bit. Gluten was perfect!! Stretched beautifully.  36 hours bulk 12 balled. The crumb shows collapsed gluten from slight over fermentation correct?

I tried going a bit slower with this one, about 6-7 min. Iím using a screen to launch right on the stone. The ooni koda 16 is very cramped when trying to launch 14-15inch pies, as well as issues with uneven heating. Really wish I had just got a large steel for my oven. after about 1.5 min I placed it directly on the stone. I think Iím having oven spring issues, might try a higher flame during the screen launch.

I think I over baker it a tad and it was a little dry and tough. Next pie Iíll fire faster and it itís still dry I might try 63 or 64. I donít feel like I got much fermentation flavor. I used a somewhat younger and small 1:1:1 starter refresh to get the starter for the dough, that could be why. My starter was just a random dehydrated ischia starter I got for super cheap off ebay. Thank you. Constructive criticism from anyone very welcome.


Edit: 2nd baked wasnít as over cooked, definitely more tender. Still a bit dry.
« Last Edit: January 21, 2021, 06:21:29 AM by Caaleb »

Offline earlobe

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Re: How I make my NP dough
« Reply #802 on: February 05, 2021, 11:08:17 AM »
Thanks, Craig, for the guidance on your method. I followed along with a few modifications - I used my own sourdough starter and I used Central Milling's 00 flour. I increased hydration to 68.5%.

Bulk took about 18 hours to get where it looked right, and I balled and put them outside in quite cool (45-55F) temps overnight, bringing them in around noon. I had to bump them in a proofing oven at 80 for about an hour before baking to get them active enough.

Not perfect by any means, but cooked in my Breville they were done in under 2 minutes and very crisp-tender.


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