food The Last Great Pizza Thread
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oldsalty said:Hey Pic just starting to get into pizza making. Do you make a fermented dough? What do you cook in? Love your peel! Have looked at recipes from Peter Rinehart would love to produce that type crust. Have dough fermenting in fridge now going to attempt my first pie Friday!!thanks
Can't wait to see your results. I really like the way the cold -fermented dough turns out.
Thanks brother!! I'm very excited to see if I did this right. Was making a poolish to add to dough. But decided to try just fermenting my dough if unhappy with results will try the poolish also ordered some sourdough star t er to try my hand at some sourdough crust. Will post my process good or badtctenten said:
oldsalty said:Thanks brother!! I'm very excited to see if I did this right. Was making a poolish to add to dough. But decided to try just fermenting my dough if unhappy with results will try the poolish also ordered some sourdough star t er to try my hand at some sourdough crust. Will post my process good or bad
Pic1 is the one who turned me onto using the sourdough starters. If you need any recipes I am glad to share. I cook my pizzas on a stone in either my oven or grill @ 500f. they are done in about 8 minutes. I think Pic1 uses the Big Green Egg and cooks at higher temps for shorter time.
Nice thanks Tctenten the stuff pic post are the pizza's of legend!!tctenten said:
my new oven was hitting 850 deg ++ and 650 ++ on the stone. Hope to get some good pies using this oven. Will be picking your brain for many recipes, plan on building a new wood fired oven near my shed have most of the material. Just need a couple more items to start the build. Oops Heather says after my operation no projects now!!!! Except my jeep. Ouch ouch ouch that's Heather smacking me hehehe!
oldsalty said:Hey Pic just starting to get into pizza making. Do you make a fermented dough? What do you cook in? Love your peel! Have looked at recipes from Peter Rinehart would love to produce that type crust. Have dough fermenting in fridge now going to attempt my first pie Friday!!
oldsalty...good for you ! Homemade pizza can be .....as good as it gets....with the right technique, ingredients and equipment.
I started back in the 70's at the original Giordano's which has the claim to fame for their stuffed deepdish pizza..........heck we didn't make it back then....
Always ferment the dough at least 24hrs in the fridge, it can go longer up to 36hrs when minimal yeast or culture is used. Flavor comes from the fermented levain build in the dough. Although be careful with the amount of time, an over ferment can easily tare the dough.
Here's the screens, pans and stones which I bake on. A few of these pieces have been around since my high school days....and I'm glad I kept a few souvenir's , as I'm still rolling in the dough..........har har.
I bake either in one of the ranges indoors or outdoors either in the BGE or Weber Gas. There are different types of flours for various pizza's and equip.
I use Caputo Pizzaria "00" when outdoors in the BGE. that's a neapolitan style flour that's meant to be used at temps over 700 F..and a short bake usually under 90 sec..Not recommended for the indoor as the dough will not spring and the pie will appear blond looking and tuff...........what a bitch that can be.........
However Caputo also makes a flour for temps at 550 F and lower, it's called the "Metro" mix.....It's still a fine milled Italian flour combo that's also sutible for the long fermentation period needed for the NY style "Boardwalk" pies.
You can get buy with typical AP or Bread flours......but its def worth the organic when available.
I've been doing more bread making then pizza spinning lately. There's always a container of SD Culture on the counter. I feed it once a day, and it's active for either the pizza of the baguette. While in Paris earlier this year I took a couple of bread classes....learned alot within the couple of days that I'd never master by reading or watching the utube's. Lots of hands on..........sticky hands that was.
More flour........this time French...and it does make some of the best breads.
The combo of a good poolish, starter or biga will help add to a wonderful airy crumb and a cracking crust......this loaf was singing when I took it out of the oven. Those who bake the boules know what I mean.
Alright I know this isn't a pizza but you can see with the right fermentation and high hydration (74%) you can get the perfect moist crumb.
It can happen with the pizza too !
Read Peter's book ..........and then build that WFO for the outdoor pies.......950 F+...pizza's done in a jiffy......before the ice in the drink melts......
I have a friend at the French mkt here, although they don't sell the flour he's able to get it for me with no shipping cost.....favor for a favor.tctenten said:
French flours are the best hard wheat milled available for bread and clearly beat
most of the best mills here.....Canada also has some premium grain.
any questions just pm me...
Here's an online site for shipping and it's on the east coast which wouldn't beat you up on the cost. T55/65 for baguette's and batard's..also T80,110 and the 150 Rye.
http://www.lepicerie.com/-b-Pastry-b-Wheat-Flour-T55.html
Wow from me as well pic!!!!!!! So much great info will be getting into bread making that picture was AMAZING!!PIC 1 said:
Thanks for the tips am buying Peter book asap. Really excited about my first pie will keep you posted.
Great follow up question Tctenten was going to ask myself brother hahaha!! Great minds think alike!!
Great now I'm hooked on bread making!! Dough Hooked! Bbbwwwaaaahhhhaaaahhhaaaaa
I made one today that I feel worthy of this thread. Long fermented dough (five days), roasted garlic alfredo sauce, sauteed mushrooms, sliced heirloom tomatoes, shallots, baby spinach, mozzarella, and provolone, fresh basil, shaved yellow scorpions, thin sliced ribeye, parmesan, really good olive oil. Manja!
One of the best I have made/had in a while.
One of the best I have made/had in a while.
Nice work on the bread Pic1!!!!!!!!!!!
Nice pizza breakfast JayT!
Nice pizza breakfast JayT!
JayT said:I made one today that I feel worthy of this thread. Long fermented dough (five days), roasted garlic alfredo sauce, sauteed mushrooms, sliced heirloom tomatoes, shallots, baby spinach, mozzarella, and provolone, fresh basil, shaved yellow scorpions, thin sliced ribeye, parmesan, really good olive oil. Manja!
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One of the best I have made/had in a while.
Homerun............Touchdown........................your Goal !
nice pie !
and no Tiffen 21 Filter needed for that sunset effect...........
@PIC1 care to share your SD baguette recipe? I can't seem to nail it.
My SD always does better in the winter months. I get a lot more air pockets and rise with less humidity in the winter. I think the native yeasts float better.
My goto SD pizza thin crust
1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water (mix the yeast in)
2 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon instant yeast for thin crackle crust and divide in half
1/2 teaspoon instant yeast for thick and don't divide
I have also been experimenting with adding gluten back in....since most flour company's are taking it out and are on the gluten free bull wagon. I wonder what the gluten content is on the good French flours?
My SD always does better in the winter months. I get a lot more air pockets and rise with less humidity in the winter. I think the native yeasts float better.
My goto SD pizza thin crust
1 cup sourdough starter, unfed (straight from the fridge)
1/2 cup hot tap water (mix the yeast in)
2 1/2 cups All-Purpose Flour
1/2 teaspoon salt
1/4 teaspoon instant yeast for thin crackle crust and divide in half
1/2 teaspoon instant yeast for thick and don't divide
I have also been experimenting with adding gluten back in....since most flour company's are taking it out and are on the gluten free bull wagon. I wonder what the gluten content is on the good French flours?
Rairdog said:
Hey Rairdog,
Here's the basic Baguette recipe that will give you 4 shorter 250g or a couple larger twin French size loafs.
Keep in mind I always keep a container of flour (50/50 mix of T55/T80 or in US standards AP/White Whole Wheat) handy on the counter for feeding my SD Culture. The culture I use was a biga that I've obtained many yrs bake from a local bakery, and I have a few in the fridge for and usuallybackup. The SD is maintained at 100% of that 50/50g mix plus 100g of bottled Italian spring water.. I'll feed the starter everyday and sometimes twice right before using to maintain and preventing any sourness. Half of the mix gets dumped or used depending on my needs, always maintaining around a 200g amount. If I'm too lazy to bake I'll put the container back in the fridge right after a feeding.
100g SD (fully active)
600g T55 Flour
400g Water
15g Sea Salt
7g Instant Yeast
I place a large cast iron skillet on the oven floor, bread stone on the middle rack. Pre-heat to 470F...proof baguettes in a dusted (brown rice flour) clothe or kitchen towel. When ovens up to temp, place slashed baguette(s) onto stone and quickly pour a cup of hot water into cast iron pan (simulating steam injection). Bread is baked for 25 min. At that point the oven is turned off, door cracked open and the bread will continue to bake until brown or internal temp is 200F.
There's many other variations to this procedure and other flour combo's when making this style bread. It all depends on the type of crumb (tight or loose) and the density and color of the crust desired.
French flour is generally lower in gluten, which is a result on the protein content. Softer pastry flour (T45) is the lowest, the hard wheat T150 has the highest protein and ash mineral content.
If you want the airy crumb with the larger holes anytime of the year you need to go with a higher hydration of 68 up to 75 or so percent. Also fine a means of creating steam during the first 10 minutes of the bake....that will prevent the crust from forming and tightening up.
I have some dough in a container and will post a bread appetizer tommorrow in the "last spicy" food thread
Good luck on your baguette making.....