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Author Topic: Top 3 Pizza books  (Read 2639 times)

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Offline mjp

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  • Location: Durham, NC
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Re: Top 3 Pizza books
« Reply #20 on: November 11, 2019, 02:35:23 PM »
Vetri’s use of sourdough is radically different than what I do.  He uses a LOT of starter (above 40%). 

The other formulations that mention “starter” (but not sourdough) use ADY or fresh yeast at above 50%. 

However you look at it, his ideas of fermentation are different than what I’ve ever done.  I’d be curious to see what results someone gets.

This is a really interesting observation because he does the complete opposite for non-starter leavening. After having a lot of success with Peter Reinhart's dough recipe I decided to experiment using Vetri's Naples dough in Mastering Pizza. The recipe calls for 0.1 gram (1/32 tsp) of ADY for a single 270 gram dough ball. The end result was unsurprisingly dense with little rise. I am truly puzzled by the yeast ratios in this book.

That said, it is a pretty great book with lots of know-how. I'm just not entirely sure his recipes were fully vetted before printing.

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