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Author Topic: My attempt at becoming a pizza Jedi  (Read 1651 times)

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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #20 on: March 01, 2019, 02:51:45 PM »
Playing around with a smaller cornice. I think ideally I'd like it just a little bigger. I've noticed that the further along the fermentation is in my dough, the whiter the finished pizza is. Is this because the yeast has consumed most of the sugar maybe?
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline Rolls

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Re: My attempt at becoming a pizza Jedi
« Reply #21 on: March 01, 2019, 04:10:42 PM »
I've noticed that the further along the fermentation is in my dough, the whiter the finished pizza is. Is this because the yeast has consumed most of the sugar maybe?

There are fewer sugars left to caramelize the crust and the acids formed as a byproduct of fermentation also hinder crust colouration.


Rolls
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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #22 on: March 01, 2019, 04:12:37 PM »
Thanks Rolls!
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline rdbedwards

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Re: My attempt at becoming a pizza Jedi
« Reply #23 on: March 01, 2019, 08:00:42 PM »
But on the other hand, a longer fermentation should produce more fermentation byproducts, which should mean more flavour.
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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #24 on: March 24, 2019, 07:55:05 PM »
4 pies tonight with KABF at 62%hr. 14 bulk and 10 in balls. Margherita, Pepperoni with wmlm and fresh mozz, shrimp and chorizo with a basil/parsley/lime chimichurri and fresh cilantro to finish, and the last one was a pistachio pesto and sausage. the were all launched around 850 and cooked 80-90 seconds. The pistachio pesto and sausage was the favorite and the shrimp and chorizo was outstanding as well. I don't remember who I stole that combo from but thank you!
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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #25 on: June 13, 2019, 11:01:31 PM »
It's been a while since I've posted any pizza pics so I figured I'd throw one up tonight. Made 5 dough balls last night but only cooked one tonight and put the other 4 in the fridge. I used Target's organic unmalted AP at 56% hydration, 3% salt and .02% IDY. Bulk fermented for about 2 hours than balled for 26. After I added the yeast I realized I grabbed the wrong bag and had some old, pretty much dead yeast in the dough so I wanted to get it in to balls as quick as possible to see if I would get any action out of the yeast. I saw a little progress in the morning so I decided to let it keep going instead of starting a new batch. I cooked the pizza at 875f for probably right around 90 seconds.
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #26 on: June 13, 2019, 11:06:49 PM »
Oh and my inspiration behind this was to make a pizza with as little "measles" as possible. I've been watching a lot of Enzo Coccia lately and from what I gather, he's not a big fan of the instagram NP's with the charred leopard spots. I also wanted to do the low hydration because I've gone through a phase where I wanted to see what the highest hydration was that I could pull off so I figured I'd take it to the other end of the spectrum and see how low I could go and still get a tender and airy crust.
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline sk

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Re: My attempt at becoming a pizza Jedi
« Reply #27 on: June 14, 2019, 06:56:45 AM »
4 pies tonight with KABF at 62%hr. 14 bulk and 10 in balls. Margherita, Pepperoni with wmlm and fresh mozz, shrimp and chorizo with a basil/parsley/lime chimichurri and fresh cilantro to finish, and the last one was a pistachio pesto and sausage. the were all launched around 850 and cooked 80-90 seconds. The pistachio pesto and sausage was the favorite and the shrimp and chorizo was outstanding as well. I don't remember who I stole that combo from but thank you!
How did the dough balls work when you opened them after 10 hours in balls.  What temp did you keep the dough balls at?
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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #28 on: June 14, 2019, 07:46:33 AM »
How did the dough balls work when you opened them after 10 hours in balls.  What temp did you keep the dough balls at?

The balls were fine. They opened up very similar to more normal dough which is usually between 60-65%. They were actually in balls for 26 hours at 72f. I don't think much of the yeast I used was still alive.
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline BackyardPizzaiolo

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Re: My attempt at becoming a pizza Jedi
« Reply #29 on: June 14, 2019, 05:51:40 PM »
So what do you say high hydration vs low is doing? And how did you like that Target's dough vs a caputo?

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Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #30 on: June 14, 2019, 10:01:47 PM »
So what do you say high hydration vs low is doing? And how did you like that Target's dough vs a caputo?

As far as comparing the two hydration levels, I can't really form an opinion right now because the process was so flawed. And I can't really compare the two flours either because I've never made a 56%hr dough with caputo. I think the flour will be fine and I'll be able to figure out how to make a good pizza with it at 56% after a couple bakes. I got some new yeast so tomorrows dough should give me a better judgement on the whole thing.
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #31 on: June 24, 2019, 12:00:25 AM »
I've never had to re-ball dough so tonight I wanted to let some dough go too far and re-ball it to see how long it would take until it relaxed enough again to the point that I could shape it. It took about 3 hours until the balls were to go. The pizza baked better than I thought it would. When I launched it, the RB gauge was pegged at 500c and my IR gun hit over 1000 closest to the burner and 938 at the door. A lot of turning went on!
« Last Edit: June 24, 2019, 12:06:18 AM by Pazzo »
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline hotsawce

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Re: My attempt at becoming a pizza Jedi
« Reply #32 on: June 25, 2019, 04:28:48 PM »
This was still 56% hydration over a long room temp fermentation?

I've never had to re-ball dough so tonight I wanted to let some dough go too far and re-ball it to see how long it would take until it relaxed enough again to the point that I could shape it. It took about 3 hours until the balls were to go. The pizza baked better than I thought it would. When I launched it, the RB gauge was pegged at 500c and my IR gun hit over 1000 closest to the burner and 938 at the door. A lot of turning went on!

Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #33 on: June 25, 2019, 04:50:50 PM »
This was still 56% hydration over a long room temp fermentation?

This was actually 60%hr at 72f that was originally made for a 14 hour ferment but I let it go 22 hours before reballing if I remember correctly.
"I would never win an award for not loving pizza!" -Dwayne Johnson

Offline Pazzo

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Re: My attempt at becoming a pizza Jedi
« Reply #34 on: June 27, 2019, 01:14:17 PM »
I wanted to type this out for future reference because I am sure I will forget or deviate at some point. I think I'm done experimenting with low hydration and the main thing I'm taking from experience is that you can make a light and tender cornicione with a low hydration (and "crappy" flour). My quest for that airy tenderness always led me to the higher hydration levels of 66% and up to 72%. I realize now how important the mixing and kneading process is as well as the timing of the fermentation schedule. High hydration can definitely give you a light and airy cornicione but I feel like it's almost a crutch.
"I would never win an award for not loving pizza!" -Dwayne Johnson

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