Author Topic: Capt. B's pizza journey.......  (Read 65321 times)

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Offline jvp123

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Re: Capt. B's pizza journey.......
« Reply #950 on: December 11, 2016, 01:31:43 PM »
Another series of beauties CB!  :chef:
Jeff

Offline Jersey Pie Boy

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Re: Capt. B's pizza journey.......
« Reply #951 on: December 11, 2016, 02:02:47 PM »
Those are just great, Bob!

Offline Essen1

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Re: Capt. B's pizza journey.......
« Reply #952 on: December 11, 2016, 05:23:47 PM »
Bob,

Incredible pies! Great work.  :drool:
Mike

Offline jsaras

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Re: Capt. B's pizza journey.......
« Reply #953 on: December 11, 2016, 06:11:41 PM »
Requesting permission to board Capt. B's ship!
Things have never been more like today than they are right now.

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #954 on: December 11, 2016, 06:49:42 PM »
Thank you everyone!!
Bob

Offline PizzaManic

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Re: Capt. B's pizza journey.......
« Reply #955 on: December 20, 2016, 09:34:29 AM »
Hey Bob

Fantastic pies as usual. Whilst checking out your latest pies, I wondered whether you've always used Caputo Pizza Flour or you've tried others as well. So I journeyed to the beginning of your post and found you've used KABF as well so I'm excited I can achieve almost the same results as you with Bread Flour.

Anyways, whilst browsing further on, I found some of your pies without brushed Oil and Panko Crumbs - it still had your signature all over it but then a thought struck me. I wonder what textural differences you find with the Panko Crumbs and without. Not sure if you did any without recently to make that comparison. Then another light bulb moment went off - does the Panko Crumbs protect the cornicione in any way - perhaps from preventing it drying out too much if you need to leave the pie for a little longer.

Have you ever did any comparison studies between the 2 methods?

In fact, on my next pizza attempt - I will definitely give the Panko a try. Not sure if I can get my hands on Parmesan but I'm sure Panko Crumbs alone will do fine.

Mo
Regards Mo


Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #956 on: December 29, 2016, 09:37:17 PM »
Final dough ball from Christmas weekend. This one had been in the fridge for 10 days. Caputo A Metro with some spelt. I got a stick of Vermont Smoked pepperoni for Christmas so a pie had to be made.....🍕🍕🍕
Bob

Offline jvp123

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Re: Capt. B's pizza journey.......
« Reply #957 on: December 29, 2016, 09:57:16 PM »
Final dough ball from Christmas weekend. This one had been in the fridge for 10 days. Caputo A Metro with some spelt. I got a stick of Vermont Smoked pepperoni for Christmas so a pie had to be made.....🍕🍕🍕

Very nice CB!  :chef:
Jeff

Offline invertedisdead

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Re: Capt. B's pizza journey.......
« Reply #958 on: December 29, 2016, 10:05:21 PM »
Geez Bob, an absolute stunner!

Not that I expect anything less from you, but that looks great.
Ryan

Offline Jackitup

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Re: Capt. B's pizza journey.......
« Reply #959 on: December 29, 2016, 10:46:24 PM »
Beautiful!!! Big fan of using spelt in the dough
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline JD

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Re: Capt. B's pizza journey.......
« Reply #960 on: December 30, 2016, 07:13:59 AM »
Holy cow that's pretty
JD's NY Style
JD's Neapolitan using my Pizza Party WFO

You cannot teach experience.

-Josh

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #961 on: December 30, 2016, 09:09:59 AM »
Jeff, Ryan, Jon, Josh, .....Thank you!
Bob


Offline Hermit

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Re: Capt. B's pizza journey.......
« Reply #962 on: December 30, 2016, 09:36:44 AM »

Offline Jersey Pie Boy

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Re: Capt. B's pizza journey.......
« Reply #963 on: December 30, 2016, 09:45:47 AM »
Love this...right down to the bit o' char on the pepperoni!

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #964 on: December 30, 2016, 11:13:51 AM »
Thanks Hermit and Bill!
Bob

Offline PizzaManic

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Re: Capt. B's pizza journey.......
« Reply #965 on: January 04, 2017, 05:38:34 AM »
Hey Bob
Hope you well and had a good Festive Season.

I finally had some time to sieve through you thread and lookout for key information to work on a formula that would best suite my Home Oven with your pies as an inspiration.

I just have one question regarding your method - I found a post where you mentioned once the dough is ready and during the Bulk Fermentation/Stretch and Fold - the dough sits outside the fridge for 3 to 4 hours to give it a head start on the fermentation before allowing it to cold ferment for whatever period you decide. I would love to follow that technique to the letter however I'm not too confident to do so since our weather this time of year is Hot & Humid - Outside temperatures reach up to 35 Degrees Celsius. Room Temperature sits around 30 Degrees Celsius so I was wondering what temperature should the dough be at to give it just the right amount of fermentation so it gets a little head start but not over fermented before it hits the fridge.

Take Care
Mo
Regards Mo

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #966 on: January 04, 2017, 11:49:14 AM »
Hey Mo! Thanks for checking in. In case there are those that haven't seen it, here's a link to the Apizza Scholls Spangler recipe which, after the overnight poolish, is essentially a same day dough.

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=8

The changes I made to it were to use beer instead of water for the poolish, and to go straight to the fridge after balling. I mainly do the cold ferment more as a matter of convenience and flexibility in timing but I do think there's a bit of flavor enhancement as well. My kitchen is typically 18C to 20C so it does give a bit of a head start to fermentation during the stretch and fold routine. Because of the small amount of the formula IDY this seems to work okay....allowing a short CF of a day or two, or something more extended as far out as 10 or 12 days.

Having said that, if you're seeing room temps in the 30 to 35C range as you mentioned, I would make this recipe as intended. So, after the overnight poolish, you do your mix, stretch and folds, then ball...giving the balls at least two hours prior to opening and baking the same day. You'd probably be okay out to three or four hours in balls, perhaps tempered with a half hour in the fridge here and there to keep the fermentation in check. I do recall seeing a video of Brian Spangler saying the temperature in his kitchen prep area stayed around 80F/28C.

Hope this helps. Cheers!

Bob

Offline PizzaManic

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Re: Capt. B's pizza journey.......
« Reply #967 on: January 05, 2017, 03:42:05 AM »
Thank Bob for your reply

I'm leaning more towards a Cold Ferment for an extended period - say a week to 10 days.
I'm planning on making a bulk dough that will yield maybe 4 to 6 pies and then use that over a period of 7 to 10 days. I guess I will just have to manage the fermentation using a mix of the fridge and room temp during the Stretch & Folds.

In terms of Dough Temperature, what would be the ideal temperature to temper the dough at? I can use my thermometer to make sure the temp doesn't exceed it by too much - if it does then it's time for the fridge to cool things down.

Hope to put some pics up soon

Take Care
Mo
Regards Mo


Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #968 on: January 06, 2017, 08:54:53 AM »
Hey Mo........I like for the dough to be around 75f/24C when it comes out of the mixer. But having said that, perhaps the easiest way for you to keep the dough temp in check during mixing and the stretch and folds in your warm kitchen would be to use cold/refrigerated water when you mix your dough. This would give you a nice margin time wise....probably for the bulk of the RT/stretch and fold routine. If your dough temp was creeping up towards the end ....say prior to the last stretch and fold....you could always pop it in the fridge for a bit to keep the temp in check.

Good luck!!
Bob

Offline PizzaManic

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Re: Capt. B's pizza journey.......
« Reply #969 on: January 06, 2017, 09:25:25 AM »
Perfect Bob - giving this a go hopefully tomorrow.
Regards Mo

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #970 on: January 08, 2017, 09:43:53 PM »
One from tonight......Caputo Pizzeria with some spelt......Blackstone @ 700....

Shrimp, chorizo, tequila lime bechamel, Mike's hot honey......

Thanks......
Bob

Offline HBolte

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Re: Capt. B's pizza journey.......
« Reply #971 on: January 08, 2017, 10:22:43 PM »
Sounds like a great topping combo!
Hans

Offline rparker

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Re: Capt. B's pizza journey.......
« Reply #972 on: January 08, 2017, 11:29:50 PM »
Even if I tried, I could never come close to what you do with these toppings combinations. My hat is off to you.

And of course, mighty fine looking pizza, yet again.

Roy

Offline CaptBob

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Re: Capt. B's pizza journey.......
« Reply #973 on: January 09, 2017, 02:06:29 PM »
Thanks Hans and Roy.....
Bob