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Author Topic: re-creating Scarr's pizza  (Read 17035 times)

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Offline 02ebz06

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Re: re-creating Scarr's pizza
« Reply #100 on: March 05, 2021, 02:24:23 PM »
I've found this Yeast Conversion table useful  -->  http://www.theartisan.net/convert_yeast_two.htm
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Offline Dasnyde4

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Re: re-creating Scarr's pizza
« Reply #101 on: March 05, 2021, 02:56:32 PM »
Thanks!  I want to try this, but curious on how the flavor would be impacted by moving to instant vs Fresh

Offline HansB

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Re: re-creating Scarr's pizza
« Reply #102 on: March 05, 2021, 03:37:11 PM »
Thanks!  I want to try this, but curious on how the flavor would be impacted by moving to instant vs Fresh

No difference in flavor. Both are the same strain, Saccharomyces cerevisiae.
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Offline stevenfstein

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Re: re-creating Scarr's pizza
« Reply #103 on: March 12, 2021, 12:07:42 PM »
Made this the other night and used 85% all trumps and 15% semolina (didn't have any bolted) and my wife thought it was a great crust. If I were to use this recipe but also wanted to use a poolish, how much of the flour/water/yeast would I use and would it make any difference instead of a 72 hour CF.

Best... Steve

Offline RHawthorne

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Re: re-creating Scarr's pizza
« Reply #104 on: March 13, 2021, 09:57:27 PM »
Made this the other night and used 85% all trumps and 15% semolina (didn't have any bolted) and my wife thought it was a great crust. If I were to use this recipe but also wanted to use a poolish, how much of the flour/water/yeast would I use and would it make any difference instead of a 72 hour CF.

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You made what the other night?
If we're not questioning the reason for our existence, then what the hell are we doing here?!

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Offline stevenfstein

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Re: re-creating Scarr's pizza
« Reply #105 on: March 14, 2021, 08:47:32 AM »
Sorry, should have been more clear.
62% hydration
2.75% salt
2% evoo
2% sugar
.30% idy
2% diastatic malt powder
85% all trumps, 15% semolina

Thin sliced yukon gold potatoes (pre baked)
broccoli rabe/garlic
grande east coast and some cheddar and a sprinkling of fresh grated parm

Would like to use the dough recipe again but try with a poolish.

Best... Steve
« Last Edit: March 14, 2021, 08:49:04 AM by stevenfstein »

Offline HansB

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Re: re-creating Scarr's pizza
« Reply #106 on: March 14, 2021, 09:27:48 AM »
Sorry, should have been more clear.
62% hydration
2.75% salt
2% evoo
2% sugar
.30% idy
2% diastatic malt powder
85% all trumps, 15% semolina

Thin sliced yukon gold potatoes (pre baked)
broccoli rabe/garlic
grande east coast and some cheddar and a sprinkling of fresh grated parm

Would like to use the dough recipe again but try with a poolish.

Best... Steve

Are you trying to recreate Scarr's? I haven't read anywhere that he uses semolina?
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Offline stevenfstein

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Re: re-creating Scarr's pizza
« Reply #107 on: March 14, 2021, 10:26:02 AM »
he doesn't, didn't have bolted hard wheat but figured I'd try the semolina and the crust worked very nicely. I guess not technically a Scarrs dough but back to the original question, given this recipe, what percentage of the alltrumps and IDY would I use for a poolish?

Thanks... Steve

Offline HansB

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Re: re-creating Scarr's pizza
« Reply #108 on: March 14, 2021, 11:54:01 AM »
he doesn't, didn't have bolted hard wheat but figured I'd try the semolina and the crust worked very nicely. I guess not technically a Scarrs dough but back to the original question, given this recipe, what percentage of the alltrumps and IDY would I use for a poolish?

Thanks... Steve

30% of your flour an equal amount of water and just a pinch of IDY is fairly standard and is what I use.
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Offline piesofsatan

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Re: re-creating Scarr's pizza
« Reply #109 on: April 02, 2021, 12:06:32 PM »
Only a 'clone' in toppings really, but made a pie inspired by Scarr's "Hot Boi" pie last night. Came out great, definitely going to make it again!

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Offline bschenk8

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Re: re-creating Scarr's pizza
« Reply #110 on: April 09, 2021, 02:56:05 PM »
Only a 'clone' in toppings really, but made a pie inspired by Scarr's "Hot Boi" pie last night. Came out great, definitely going to make it again!


WOW that looks incredible. Did you use a recipe or make your own?

Offline [email protected]

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Re: re-creating Scarr's pizza
« Reply #111 on: June 08, 2021, 10:18:23 AM »
So after my earlier sad attempt at the Scarrís dough, I switched to bakeshackís recipe on page one.

Used Memberís Mark Bread and Pizza flour from Samís Club (surprised to find itís milled right in town) and a 50/50 mix of whole wheat and white whole wheat from Kroger. Keep forgetting to buy fresh yeast, so used IDY. Bulk ferment on counter about 4-5 hours before balling and CF. Think I used first one on Day 3 and it was very nice, but two lingered a bit longer in fridge and baked at 7 days. They were looking a bit past prime, sagging at little on top, but remembered reading the old cold dough thread and so used after about an hour at room temperature while they were still fairly cool in my hands.

Truly the most wonderful dough I ever stretched. Very liquid, extensible and strong. Showed no sign of thinning even though I stretched it pretty far and thin. First time I was ever tempted to spin one in the air, but late and hungry so wasnít risking it  :P Flavor of the dough was incredible.

 


Offline Georgev

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Re: re-creating Scarr's pizza
« Reply #112 on: June 15, 2021, 09:06:50 AM »
Only a 'clone' in toppings really, but made a pie inspired by Scarr's "Hot Boi" pie last night. Came out great, definitely going to make it again!
Wow this looks incredible. Please do share your dough recipe

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