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Author Topic: Genuine pizza better pizza at home byMichael Schwartz  (Read 443 times)

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Offline thezaman

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Genuine pizza better pizza at home byMichael Schwartz
« on: May 21, 2019, 10:20:56 PM »
 Picked up this book as I like to collect anything pizza. Michael Schwartz owns restaurants of different cooking styles and all use genuine as the first part of the particular restaurant. He owns a pizzeria or pizzerias named genuine pizza.
 This book is his home version of his product.not sure how many changes were made to convert his restaurant pizza to home pizza. His pizza sauces,two recipes were good. His non tomato sauces look very interesting. 
 His pizza dough contains a percentage of whole wheat flour, beer, and honey to give it a different taste. The first batch of dough I made followed his recipe to the letter. It was not good,very bitter after taste.
 The basic recipe called for a lager beer as well as water at 72 percent, bread flour whole wheat flour, honey, evoo and salt.
 The amount of instant yeast was 7 grams for 455 grams of flour. I never use even close to that amount. The dough rose way to quick then refrigerated bulk. Pulled 24 hours later cut balled and rested.
 This pizza was very very bad, bitter !
 I needed to find out the bitterness component. Either the lager or the large amount of yeast.
 So I reworked the recipe. I cut the yeast to 2 grams and adjusted the white flour to get the hydration down to 65 %. Since evoo and the honey was adding moisture the original dough was very hard to work.
 I then followed a routine I like to use. I balked rose three hours,balled it and refrigerated it. After 24 hours I pulled the dough and gave it 6 hours room temperature.
 The pizza was baked in my breville oven at 550 top and 625 floor. 4.5 minutes. I used their sauce and made a sauce topped margherita,Anthony Falco style. It was much better just a hint of bitter taste. the beer and the whole wheat adds to that. Not offensive,interesting play on sweet and bitter.
 This is what I do not understand. Why don’t these authors let some pizza making.com members test recipes.you will not find a more capable group of people when analyzing home pizza recipes. Such large amounts of yeast go against methods that are popular today. If  it was tested by a pizza specific group I guarantee this bitter flavor profile would have been figured out. 
 My bake using the modified formula
 
« Last Edit: May 21, 2019, 10:29:02 PM by thezaman »

Offline foreplease

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #1 on: May 21, 2019, 11:53:45 PM »
Nicely done, thezaman. It’s gotta make you wonder about every other recipe in the book, which is quite disappointing. Thanks for posting this and figuring out the correction/improvement.
-Tony

Offline thezaman

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #2 on: May 22, 2019, 07:19:12 AM »
Overall the book looks good. It was the dough that I didn’t enjoy. It seemed that it was simplified for home use by using the full 7 grams of yeast. I have had quick rise bread that relied on heavy yeast use to speed up
The process and it had the same bitterness.

Offline DoouBall

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #3 on: July 11, 2019, 09:57:19 AM »
As soon as you see “add 1 packet of yeast”, run as fast as you can. Lol.

Offline Pete-zza

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #4 on: July 11, 2019, 10:27:50 AM »
Overall the book looks good. It was the dough that I didn’t enjoy. It seemed that it was simplified for home use by using the full 7 grams of yeast. I have had quick rise bread that relied on heavy yeast use to speed up
The process and it had the same bitterness.
Alex,

In my experience, the places that recite recipes like you mentioned, which often includes the retail websites of yeast producers, are for people who want to make dough products within a few hours. The doughs can’t last much longer than that.

Peter

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Offline jsaras

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #5 on: July 11, 2019, 10:46:24 AM »
The marketplace is littered with pizza books that are filled with misinformation.  Even authors who KNOW how to make pizza (Chris Bianco comes to mind) have published rubbish. 

I could write a book on pizza, but it would only be two pages long and there wouldn’t be anything original in it  I’d have to send all my royalties to Tom Lehmann and Craig
Things have never been more like today than they are right now.

Offline DoouBall

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #6 on: July 11, 2019, 10:55:24 AM »
Pete, I fully understand that. I just find it a little ironic though that the book is called "Genuine Pizza" and the recipe he shares probably bears little resemblance to the real thing.

On the other hand, this makes me appreciate pizzamaking.com so much more in that we share, for free, real recipes that taste like restaurant level pizza.


Offline HansB

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #7 on: July 11, 2019, 04:20:33 PM »
As soon as you see “add 1 packet of yeast”, run as fast as you can. Lol.

Lol, I tell that to people a lot!
Hans

Offline Pete-zza

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #8 on: July 11, 2019, 07:15:05 PM »
Pete, I fully understand that. I just find it a little ironic though that the book is called "Genuine Pizza" and the recipe he shares probably bears little resemblance to the real thing.

On the other hand, this makes me appreciate pizzamaking.com so much more in that we share, for free, real recipes that taste like restaurant level pizza.
Alex,

It is also ironic that the yeast producers would like to convince ordinary home pizza makers that the dough recipes targeted to them are for “real” pizzas when the other side of the same companies that target professionals know otherwise. I remember researching pizza dough recipes of yeast producers like Red Star and Fleischmann’s to see what I might learn and saw that almost all of such recipes directed to home pizza makers called for a full envelope of yeast. See, for example:

https://www.breadworld.com/recipes/category/Pizza/Gourmet, and

https://redstaryeast.com/recipes/all-american-pizza/

Peter




Offline DoouBall

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #9 on: July 12, 2019, 01:48:31 PM »
Amen. Irony all around. I think it's a combination of two things -

1)Yeast manufacturers assume that home pizza makers want to make a meal in no longer than 2-3 hours and the average joe doesn't have the patience to ferment dough for an entire day or overnight.

2)If the home baker uses up the whole packet of yeast each time they make dough, they'll be forced to buy yeast more frequently, which ultimately increases profits.
« Last Edit: July 12, 2019, 01:54:26 PM by DoouBall »

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Offline Pete-zza

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Re: Genuine pizza better pizza at home byMichael Schwartz
« Reply #10 on: July 13, 2019, 10:42:47 AM »
Alex,

It is common for yeast producers to instruct users to use a full packet or envelope of yeast for proofing purposes to insure that the yeast is viable. And if it passes that test, the yeast can then be used to make a dough.  As an example of the above, see the proofing FAQ at:

https://www.breadworld.com/education/faqs/

Like you, I remain suspicious of the motives of yeast producers that recommend the above proofing method and tying it to a recipe ;D

Peter

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