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


Author Topic: 3 dough for Sunday's Pizza!!!!  (Read 67109 times)

0 Members and 1 Guest are viewing this topic.

Offline Heikjo

  • Lifetime Member
  • *
  • Posts: 853
  • Location: Oslo, Norway
  • A sour dough makes a happy me
Re: 3 dough for Sunday's Pizza!!!!
« Reply #780 on: August 19, 2019, 04:26:41 PM »
Gorgeous!

I see you use a fairly strong flour. Do you have any tips on choice of flour, depending on the fermentation time? Many use Caputo Pizzeria in here for 24-48 hour doughs, which is 260/270. Would a stronger flour potentially work better?
-Heine. Mostly Neapolitan sourdough pizzas in an electric Effeuno P134H.

Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #781 on: August 20, 2019, 03:04:31 AM »
Time and hydros. When you add more water to dough, all processes gain speed. Exemple..... Same flour... Hydro 62/63%, i will make a total of 48h; hydros 75%,only 24h. But every Flour need to be understanded. Remember that W is used only in italy and is a useless factor when you know Flour and yeast

Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #782 on: September 10, 2019, 03:01:57 PM »
100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)

Fire is coming and we are testing the new oven....... keep in touch

More photo and infos: http://www.0059.it/2019/09/10/solo-questione-di-semplicita/
Facebook: www.facebook.com/0059StefanoCiccarelli

Offline Arne_Jervell

  • Supporting Member
  • *
  • Posts: 459
  • Location: Norway
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #783 on: September 10, 2019, 03:10:31 PM »
Beautiful!

Offline iLLEb

  • Registered User
  • Posts: 171
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #784 on: September 11, 2019, 03:12:55 AM »
What is the temp of CF and RT?

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


Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #785 on: September 11, 2019, 03:14:37 AM »
CF at 3 RT 22

Offline iLLEb

  • Registered User
  • Posts: 171
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #786 on: September 11, 2019, 03:22:38 AM »
What  does CF do for you?

Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #787 on: September 11, 2019, 05:05:19 AM »
Maturation

Offline silviaapilinario

  • Registered User
  • Posts: 3
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #788 on: September 11, 2019, 06:51:32 AM »
I have tried this method:



Now, I'm going to try dough recipe suggested by you as pies looks great.

Dough 1: Usual Dough....always The Best
100% Pivetti Mimosa Flour
65% Hydro
10%Sourdough
6% Lard Fat
3%Salt
15h(1+14)

Dough 2: Without Sourdough...this is the Real Best Pizzeria's Pizza
25% Biga with ICY  - Pivetti Girasole Flour (24h)
75% Pivetti Mimosa Flour
65% Hydro
6% Fat Lard
3%Salt
48h(24+24)

Dough 3: Experiment with Tritordeum Yet.....strange dough.....Type 1 Flour is not good for pizza..the best is always Type 00
20% Uniqua Verde Tritordeum
80% Nobilgrano1N
71% Idro
15%Sourdough
6% Lard Fat
3%Salt
14h(1+13).

Offline silviaapilinario

  • Registered User
  • Posts: 3
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #789 on: September 11, 2019, 06:54:46 AM »
AHHH, I love this post. These pies make me hunger...


100% Denti Zero+ W340
75% hydro
0,1% fresh yeast
3% salt
24(11CF+13RT)

Fire is coming and we are testing the new oven....... keep in touch

More photo and infos: http://www.0059.it/2019/09/10/solo-questione-di-semplicita/
Facebook: www.facebook.com/0059StefanoCiccarelli

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


Offline iLLEb

  • Registered User
  • Posts: 171
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #790 on: September 11, 2019, 07:13:24 AM »
Maturation

Does it allow you to use less yeast/high hydro? Does it mature better taste at CF for you?

Why would you not do it all at 24H RT?

Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #791 on: September 11, 2019, 07:23:44 AM »
I my opinion 24h all RT with yeast is good but not the best dough i created
« Last Edit: September 11, 2019, 08:30:47 AM by Antilife »

Offline iLLEb

  • Registered User
  • Posts: 171
  • Location: Waalwijk, Netherlands
  • I Love Pizza!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #792 on: September 11, 2019, 08:37:22 AM »
I my opinion 24h all RT with yeast is good but not the best dough i created


Okay, i use SD only actually, what would you say will give me more air in my dough? I think my dough handling is fine and get the air in the cornicione but its not as much as i'd like and allround. Any tips?

Online scott r

  • Supporting Member
  • *
  • Posts: 3463
  • Age: 48
  • Location: boston
  • I Love Pizzafreaks!
Re: 3 dough for Sunday's Pizza!!!!
« Reply #793 on: September 11, 2019, 09:14:11 AM »
beautiful mam Stefano!   Rotating?    If so, does it have and opening under the firebox like a pavesi rotator?

Online Antilife

  • Registered User
  • Posts: 690
  • Age: 42
  • Location: Modena
  • Pizza ..... or Bakery?
Re: 3 dough for Sunday's Pizza!!!!
« Reply #794 on: September 11, 2019, 02:00:25 PM »
beautiful mam Stefano!   Rotating?    If so, does it have and opening under the firebox like a pavesi rotator?
No scott, i choose a non-rotating floor. MAM ask me wich prefer to use as first. Pavesi and MAM are similar. Difference is the gas burner

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