dam
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Post by dam on Dec 1, 2022 10:05:52 GMT
I've been doing this for a few years, started off with a baking steel I commissioned from a local metalworks, now on to my second Ooni (Koda 16).
Dough - for the past year, I've largely been doing Vito Iocapelli's 2 night biga (he's a Youtube pizza guy...was sceptical at first, but he's really good!). Though recently I've been chucking random flour together for a few hours and no one has complained (I've got a hard crowd to please).
Cheese - I buy Fior Di Latte in bulk, shredded or cubed, portion and freeze. Melts nicely, very low moisture.
Launching - a recent game changer has been Caputo Semolina flour - works much better than the big bags of Indian Semolina. They just fly off!
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Deleted
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Post by Deleted on Dec 1, 2022 14:07:23 GMT
I'd personally push the sauce and toppings out a bit closer to the edge, but to be fair that crust looks puffy and yummy! I need that giant crust, man. Dipping it in garlic butter or salted whipped cream is the best bit. |
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ozthegweat
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Post by ozthegweat on Dec 3, 2022 18:28:19 GMT
New York style today. Left: raw cherry tomatoes, raw fresh mozzarella, rocket; right: bell peppers, mushrooms, onions, mozzarella, oregano.  |
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ozthegweat
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Post by ozthegweat on Dec 4, 2022 10:31:42 GMT
Maybe some of you pizza experts can help me with this:
I have a problem any time I use a "good" flour like a Manitoba flour or Caputo Chef's Flour. After the dough has risen and I want to shape the pizza, it handles like a wet t-shirt. I don't need any force to stretch it, simply taking it out of the container flattens it already quite a bit and further handling stretches it enough (no pushing down on the dough or stretching needed). I need to be very careful not to make it too big, actually I often need to push the edges in or the dough would be too big. It doesn't tear though, amazingly.
When I use generic all-purpose flour, I don't have this problem. I have a dough ball where I can perform the usual preparation steps (pressig down in the middle, gently knuckle-stretch it etc.) What is the problem here?
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Deleted
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Post by Deleted on Dec 4, 2022 12:35:02 GMT
Different flours absorb water at different rates. Ambient humidity is also a factor.
I've also found that the longer I leave dough to ferment, the wetter it gets. How long are you leaving it before shaping and final proving?
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ozthegweat
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Post by ozthegweat on Dec 4, 2022 13:42:56 GMT
Last time, I just made enough for one pizza, so no in-between shaping. But it doesn't really matter, I tried quick rises with more yeast, two days cold proofing, 24h poolish with a 3 hour rise: it always turns into this flabby, hard to handle mess every time, and it's great every time with this generic all-purpose flour.
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Deleted
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Post by Deleted on Dec 4, 2022 13:50:26 GMT
How does it bake? Does it turn out how you like it?
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ozthegweat
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Post by ozthegweat on Dec 4, 2022 14:29:58 GMT
It tastes good, but what I don't like is that the cornicione doesn't really puff up. Only with the AP flour.
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Deleted
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Post by Deleted on Dec 4, 2022 14:37:05 GMT
I wonder if it's somehow over-proving
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ozthegweat
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Post by ozthegweat on Dec 4, 2022 14:57:57 GMT
I begin to think the same. If it was simply to wet, the cornicione should still puff up.
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ozthegweat
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Post by ozthegweat on Dec 4, 2022 19:27:51 GMT
I have now made another batch with the exact same proportions, except way less water (60% instead of 68%), will be ready in 2 days. And I made a poolish for another dough that will be ready tomorrow night that I will make with 65% water (with poolish I had 70% before).
3x pizza for dinner within 4 days. What sacrifices I make for science.
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ozthegweat
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Post by ozthegweat on Dec 5, 2022 23:13:15 GMT
The poolish one turned out great. It was a delicious Austrian garlic salami pizza with chili.
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Deleted
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Post by Deleted on Dec 6, 2022 11:49:45 GMT
A poolish seems like a lot of effort to go through for a pizza, but glad it turned out great!
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ozthegweat
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Post by ozthegweat on Dec 6, 2022 12:14:01 GMT
Why a lot of effort? Mix 100ml water, 100g flour, 2g honey, 2g instant yeast with a spoon for 1 minute, leave for 1 hour at RT, put in the fridge for 16-24 hours. Then proceed as usual.
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Deleted
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Post by Deleted on Dec 7, 2022 7:55:10 GMT
It's an extra 20 minutes plus 24 hours plus washing up time!
I've never needed one either so I guess it just feels unnecessary to me - but if it's giving you results then have at it.
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ozthegweat
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Post by ozthegweat on Dec 8, 2022 17:40:55 GMT
Does focaccia belong here as well? Anyway, 80% hydration quick rise focaccia with garlic cloves, cherry tomatoes and rosemary:  |
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Deleted
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Post by Deleted on Dec 8, 2022 17:49:17 GMT
Oz has Gremmi on ignore.
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Post by 😎 on Dec 8, 2022 17:49:37 GMT
Motherfucker
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ozthegweat
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Post by ozthegweat on Dec 8, 2022 18:02:28 GMT
What? No I don't, because I've never put anyone on ignore. Why? |
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Post by 😎 on Dec 8, 2022 18:04:16 GMT
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ozthegweat
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Post by ozthegweat on Dec 8, 2022 18:21:17 GMT
I hadn't seen that thread. But, from the Wikipedia page about focaccia: So it's not unreasonable to post it here. But I'm such a nice guy I'll leave a recipe in the other thread for you  |
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Post by ozthegweat on Dec 18, 2022 19:48:51 GMT
Probably my best yet, we had to change plans so it spent 5 days in the fridge instead of 3. Also no sugar or olive oil this time.  |
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Deleted
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Post by Deleted on Dec 19, 2022 22:12:04 GMT
Had a few pints with an old colleague, came back and made three pizzas. #1 was probably the best but I managed to drop it when transferring from the oven to the cooling rack.
Absolutely gutted. The toppings (it was for my kids - ham and pineapple) went everywhere and we were left with something like a fusion of pizza and pa amb tomate.
The other two were fine and all but goddamnit I nailed #1. Fuming.
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Deleted
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Post by Deleted on Dec 19, 2022 22:37:07 GMT
Dropping it was both Karma for the pineapple and for not taking pictures.
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ozthegweat
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Post by ozthegweat on Dec 20, 2022 7:44:43 GMT
Damn, I feel your pain. I destroyed quite a few dinners in the last seconds.
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Blue_Mike
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Post by Blue_Mike on Dec 23, 2022 0:18:32 GMT
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Deleted
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Post by Deleted on Dec 23, 2022 0:27:26 GMT
Thoughts and prayers.
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EMarkM
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Post by EMarkM on Dec 23, 2022 7:03:30 GMT
Now that’s a style of photography I’ve not seen in a long time…a long time…
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ozthegweat
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Post by ozthegweat on Dec 23, 2022 8:11:07 GMT
Some men just want to watch the world burn.
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mrpon
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Post by mrpon on Dec 23, 2022 10:08:01 GMT
Mmmmmm beige on beige.
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