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Author Topic: Pizza Party on Gabriola Island  (Read 88033 times)

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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1320 on: September 25, 2020, 11:50:14 PM »
A Bake with more questions
Getting there, but need to alter expected results to real results, apparently sourdough, like its owner is not quite prime. Usual dough, 64%, 2.8% salt, 5.2% SD (not enough). 11 hour bulk, ~ 12 hour ball.
Dough was flavourful but not fully developed, a bit stodgy in the cornichone, but we had flames overhead and a good meal. Lately there has been no prep for pizza because of its low likelihood it will come about, so don’t look for ideas or presentation, right now Did it work? Is the dynamic.



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Offline Arne_Jervell

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Re: Pizza Party on Gabriola Island
« Reply #1321 on: September 26, 2020, 11:46:03 AM »
Blazing! Yes the cornicione Is looking healthy as ever. Flames overhead and presumably you skipped the pile of flour opening technique too?

Offline sk

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Re: Pizza Party on Gabriola Island
« Reply #1322 on: September 26, 2020, 04:01:44 PM »
A puffy cornicione, lovely color, excellent work Greg!
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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1323 on: September 26, 2020, 06:11:15 PM »
Thank you Scott, not yet though.
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Offline Jon in Albany

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Re: Pizza Party on Gabriola Island
« Reply #1324 on: September 28, 2020, 08:43:55 AM »
Your margherita pies are always so pretty. It's tough dialing in to exactly how you want it. Can be frustrating, but when you make some progress, it feels pretty damn satisfying.



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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1325 on: September 28, 2020, 12:00:28 PM »
Thank You for the kind comments, damn it is fun and satisfying when it works
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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1326 on: September 28, 2020, 12:11:10 PM »
You already know this isn’t the “How To” of pizzamaking.


Just an update and a chance for you to laugh. In Arne’s thread I posted that I was going to use a “fudge factor” to compensate for a sourdough that wasn’t ready in its allotted time. I decided to do a lunch time bake so started the dough at noon and balled the dough at bedtime. Up to that point there was little movement in the pluviometer and yes as you have already guessed . . . .Zowie! Holy Skyrocketing Pluviometers!
I have not actually seen 40 on the pluviometer unless I have left it on the counter overnight after a baking session. Today once again I will start my dough for tomorrow’s lunch with a bit different “Fudge Factor” hoping the F’ing dough behaves.
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Offline crawsdaddy

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Re: Pizza Party on Gabriola Island
« Reply #1327 on: September 28, 2020, 02:03:38 PM »
You already know this isn’t the “How To” of pizzamaking.


Just an update and a chance for you to laugh. In Arne’s thread I posted that I was going to use a “fudge factor” to compensate for a sourdough that wasn’t ready in its allotted time. I decided to do a lunch time bake so started the dough at noon and balled the dough at bedtime. Up to that point there was little movement in the pluviometer and yes as you have already guessed . . . .Zowie! Holy Skyrocketing Pluviometers!
I have not actually seen 40 on the pluviometer unless I have left it on the counter overnight after a baking session. Today once again I will start my dough for tomorrow’s lunch with a bit different “Fudge Factor” hoping the F’ing dough behaves.
Wholly Batman!!!!!!!!!!!!!  Measurement Error????
« Last Edit: September 28, 2020, 02:25:01 PM by crawsdaddy »

Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1328 on: September 29, 2020, 11:47:21 PM »
Some Success!

Apparently FudgeFactor 2.0 was a success! Nobody was more pleased than the Icelandr! I consider this the best bake I have had since switching to SourDough . . . . Yes, there is a great deal of room for improvement, but 3 tasty pizza were produced without language to finally sear the dough!


62% hydration as I am having a side issue with my flour, 2.8% salt, 5.6% SD (1.12 times the chart to accommodate my particular SD and environment) 15 1/2 hour bulk, ~9 hour ball. Note! I believe I would change those numbers around to 9 hour bulk 15 1/2 in ball next time, the dough was stiffer than expected, but I had things to do! Pluviometer at bulk 16, 19 at ball, 29 at bake.


This is the first time in a while I actually planned to have pizza! Prospects to this point have been dodgy at best, it is a learning curve and I am still at the low end!  I was so looking forward to sausage mushroom Taleggio, that it would not have been pretty if it didn’t work! The test is always a Margherita, tonight the largely uneaten third was a Cosacca, without so much snow on the mountains as last time!


Good fun, some encouraging results, long way to Lommedalen . . . . .
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Offline amolapizza

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Re: Pizza Party on Gabriola Island
« Reply #1329 on: September 30, 2020, 12:30:44 AM »
IMO those look lovely!
Jack

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Offline DoouBall

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Re: Pizza Party on Gabriola Island
« Reply #1330 on: September 30, 2020, 01:59:02 AM »
I agree - these look like some of your best work.

The cornicione on the Margherita looks quite a bit like Arne's.
Alex

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Offline sk

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Re: Pizza Party on Gabriola Island
« Reply #1331 on: September 30, 2020, 10:27:48 AM »
Nice work Greg.  Glad you liked them.
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Offline Jon in Albany

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Re: Pizza Party on Gabriola Island
« Reply #1332 on: September 30, 2020, 01:45:19 PM »
Very nice looking pizzas.

Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1333 on: September 30, 2020, 06:42:37 PM »
Jack, Alex, Scott, Jon in Albany . . . Thank You! I am relieved at the progress and hope it continues, I appreciate the support.
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Offline Arne_Jervell

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Re: Pizza Party on Gabriola Island
« Reply #1334 on: October 02, 2020, 09:09:20 AM »
Good times Greg. I was so happy to read your latest post, and yeah the pictures say it all.

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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1335 on: October 03, 2020, 11:39:20 PM »
Thank you Arne, it would be a shame to stop here, it must get better . . . A little larger, a bit less charring, a bit more tender, new hands to open the dough, test baking  3 times a week, I am sure eventually it will all come together . .  .. except at night, when thinking of trials past . . . .  Sharon, what about a pizza tomorrow


Sharon . . .  .Sharon?
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Offline sk

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Re: Pizza Party on Gabriola Island
« Reply #1336 on: October 04, 2020, 10:14:05 AM »
I would agree for my own exploits to achieving less charring and and a bit larger.  Perhaps Arne could pop over and give us some lessons as he may be wrapping up pizza season at home.   :angel:
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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1337 on: October 04, 2020, 12:09:58 PM »
Just checked  . . .16 hours, 2 stops, ~$2000 Vancouver to Oslo, and it raining!
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Offline Icelandr

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Re: Pizza Party on Gabriola Island
« Reply #1338 on: October 08, 2020, 11:59:03 PM »
Well! That was different!


It worked! A Sourdough bake that worked well, on time and tasted very good! This maybe a good sign from the sourdough Gods, or just a temporary reprieve, but we will take it! I went again with my, (Thank You, Arne)  fudge factor, a comparison of Craig’s Chart to actual performance with my sourdough. It seems if I multiply the chart amounts time 1.12 due to strength of sourdough and bad vibes from an Icelandr, it works out pretty close to the chart predictions. Previously I was getting 25 on the pluviometer when looking for 28-29 when planning the hours of fermentation. “Nailed it” isn’t spoken here, but it was a good bake and the basis for more experimentation.  63% water, 2.8% salt, 5.6% sourdough, Ischia, 10 hours in bulk, ~11 hours in ball all at 20-21°C. Baking temps about 500° C


Tried some new Tomatoes, SAN Marzano DOP, but thin and lacking rich flavour, unlike the 7/11 tomatoes I usually use. I will keep searching but here on a little island it is not an easy task!
I was very pleased with the bake, opening and cornichone, some progress has been achieved- not there yet but feel better!


Just two pizza for two oldies
Margherita
Pepperoni, sweet onion, black olive
Oh, and we can’t even finish 2!
« Last Edit: October 09, 2020, 12:08:31 AM by Icelandr »
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Offline Arne_Jervell

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Re: Pizza Party on Gabriola Island
« Reply #1339 on: October 09, 2020, 12:57:42 PM »
Fantastic, Greg. If not nailed, then perhaps hammered? In any case really nice to see a happy Greg twice in a row. :)

I am feeling slightly jealous. This is what my sourdough looks like now.

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