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


Author Topic: Nice Cook's Illustrated article on pizza in teglia  (Read 739 times)

0 Members and 1 Guest are viewing this topic.

Offline john_k

  • Registered User
  • Posts: 98
  • Location: SW lower Michigan
  • I Love Pizza!
Nice Cook's Illustrated article on pizza in teglia
« on: April 09, 2019, 09:21:49 PM »
https://www.cooksillustrated.com/articles/1281-introducing-pizza-al-taglio

The technique in the article essentially oils the pan, which I understand to be a no-no; the top of the proofed dough is oiled, and then it is inverted onto the baking sheet.

I liked the discussion and the pictures.

Offline Yael

  • Registered User
  • Posts: 1174
  • Location: A French in China
  • French Pizza !
    • my Wechat page
Re: Nice Cook's Illustrated article on pizza in teglia
« Reply #1 on: April 12, 2019, 01:31:28 AM »
Interesting, very educative.

If I understand well, as I asked Antilife in his thread about this a couple of weeks ago (reply 306 https://www.pizzamaking.com/forum/index.php?topic=40750.msg569816#msg569816), pizza in teglia with proofing is usually made with lower HR. I think high HR dough would yield a better result if shaped and baked directly. I may be wrong, but from my experience, dough with proofing previous to baking gives smaller alveoles (tighter crumb).
“Learn the rules like a pro so you can break them like an artist” - Pablo Picasso

Offline PizzAmateur

  • Registered User
  • Posts: 471
  • Location: North Alabama
  • There is nothing wrong with pizza 3 times a day.
Re: Nice Cook's Illustrated article on pizza in teglia
« Reply #2 on: April 12, 2019, 01:39:25 AM »
https://www.cooksillustrated.com/articles/1281-introducing-pizza-al-taglio

The technique in the article essentially oils the pan, which I understand to be a no-no; the top of the proofed dough is oiled, and then it is inverted onto the baking sheet.

I liked the discussion and the pictures.

Thanks for the link!

I have so much pizza reading to do that I simply marked it as a "favorite" and placed it in my MASSIVE "Need to read" file of links for pizza. (grin)

Thanks again!

Oh, and here is a "heavy sigh" for vtsteve! (chuckle)

(chuckle grin smile)

LOL! (Coward) ("chuckle")

Sorry John_k... nothing to do with you.

Thanks again!
« Last Edit: April 12, 2019, 03:01:31 AM by PizzAmateur »

Offline vtsteve

  • Registered User
  • Posts: 1928
  • Location: Vermont, USA
  • If my pizza is wrong, I don't want to be right!
Re: Nice Cook's Illustrated article on pizza in teglia
« Reply #3 on: April 12, 2019, 09:51:11 AM »
I'm sorry, it was a mean and stupid thing that I did. I was afraid that another PM from me would not be read, and might drive you off for good.

I had no right to do that. I don't know what the hell I was thinking.   :-[
« Last Edit: April 12, 2019, 09:57:47 AM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

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


 

wordpress