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Author Topic: My first attempt to pan pizza(?)  (Read 368 times)

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Offline Kreetak

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My first attempt to pan pizza(?)
« on: July 05, 2017, 03:49:37 PM »
I don't know what kind of pizza it is but... I called it pan pizza, because I didn't follow any recipe here, exactly. I taked some references to Papa John's pizzas and some for the chicago/greek... To tell the truth... I read a lot in the forum and "I picked some here, another from there..."
I did the dough this morning to 11.00 AM. 1 hour to RT and CF about 3h. I've take out the dough and 1 hour more from RT and latter in the pan until backed.  and I use the dough at 18.00 PM aprox.


I 've got the dough that I'm searching BUT... I miss something but I don't know what. Maybe, needs more sauce for more soft.

This is the recipe for my rectangular pan (14x10 I guess)

Flour 100%
Water 58,5% -- (With the result, I have subtracted 88,3gr for add cold milk)
CY 1%
Salt 0'9%
Oil 4,3%
Sugar 1,9%

549,7g
233g (water) + 88,3 (milk)
5,5g
4,95g
23,6g
10,44g

1 ball 457,8gr aprox

Hope you like it!

Offline The Dough Doctor

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Re: My first attempt to pan pizza(?)
« Reply #1 on: July 05, 2017, 09:52:22 PM »
Looks a lot like a Detroit style pizza...looks good!
I notice in the dough formulation that the salt level is only 0.9% which is too low and might be responsible for "what's missing". I would suggest that the next time you make your pizza that you just double the sale level which will provide 1.8% salt (I think 1.75% is about the minimum). If you want, you can go up to 2.25% and maybe improve the flavor of the crust even more.
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Offline Kreetak

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Re: My first attempt to pan pizza(?)
« Reply #2 on: July 06, 2017, 06:06:19 AM »
I will try this sunday Doc, thanks you!!

Offline Giggliato

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Re: My first attempt to pan pizza(?)
« Reply #3 on: July 06, 2017, 12:03:01 PM »
That does look good, and now I am hungry for pizza!   :pizza: :pizza:

It looks mostly soft though, what kind of softness did you want? like easier to chew? I think detroit or sicillian style has a higher hydration rate like 70%. The oven temp might contribute to softness too.


Offline Kreetak

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Re: My first attempt to pan pizza(?)
« Reply #4 on: July 07, 2017, 04:25:03 PM »
That does look good, and now I am hungry for pizza!   :pizza: :pizza:

It looks mostly soft though, what kind of softness did you want? like easier to chew? I think detroit or sicillian style has a higher hydration rate like 70%. The oven temp might contribute to softness too.

You're right. I'm pretty happy with the softness, it's how to eat a brioche, but some zones are a little dry. I didn't know that the temp contribute to softness. I will need more temp or less?

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Offline Kreetak

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Re: My first attempt to pan pizza
« Reply #5 on: July 09, 2017, 10:53:44 AM »
I did it, guys! Finally I found "the recipe" for my dough and style pizza.

I followed the same recipe but I increased the salt to 1,6% ( Thanks for the salt correction doc!)


Today I used: york, mushrooms, olives, onion,  asiago, mozzarella, and cheddar cheeses
« Last Edit: July 09, 2017, 10:57:02 AM by Kreetak »

Offline The Dough Doctor

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Re: My first attempt to pan pizza(?)
« Reply #6 on: July 09, 2017, 01:42:50 PM »
Your pizza looks GREAT!
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Offline Hermit

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Re: My first attempt to pan pizza(?)
« Reply #7 on: July 10, 2017, 09:26:14 AM »
Your pizza looks GREAT!

 ^^^ :drool: Well done, that pizza looks very well made from top to bottom!

Offline Kreetak

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Re: My first attempt to pan pizza(?)
« Reply #8 on: July 10, 2017, 03:31:00 PM »
Thank you guys  :-[ . This forum (with their people) have the merit too! :-D

Offtopic: I don't know where can I ask for one question. So... if someone read this: Can I do a post (or here) for my all pizzas that I will do? Or it's only for pro? Thank you  :chef:

Offline Hermit

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Re: My first attempt to pan pizza(?)
« Reply #9 on: July 10, 2017, 04:16:43 PM »
Offtopic: I don't know where can I ask for one question. So... if someone read this: Can I do a post (or here) for my all pizzas that I will do? Or it's only for pro? Thank you  :chef:

Sure, just make a new thread in whatever forum you find appropriate =)

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Offline Pete-zza

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Re: My first attempt to pan pizza(?)
« Reply #10 on: July 10, 2017, 04:22:07 PM »
Kreetak,

We have several members who have started threads in which they discuss all of the pizzas they make, no matter the style. Others prefer to start a thread for each style. Either way is fine.

Peter

Offline Kreetak

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Re: My first attempt to pan pizza(?)
« Reply #11 on: July 11, 2017, 10:46:46 AM »
Thank you for the quick responses, guys!

I think that if I will do more than one style, it's better open a new thread (would be fine open it in general pizza making? ty, again :-[)

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