I'm really not able to do the same thing twice.
And i was tired to do pizza with short time and lots of yeast, sounds noob to me...
And i want to improve, i must find the right flour. Not that my dough is so bad, but i feel its taste isn't just how it should be.
So i made some homework. No spectacular ingredients (well, i still think if ingredient and mozz in particular are good, margherita is still the best pizza. Maybe with some fresh pepper), today it's simple. I tried this:
Dough ingredients:
Method:
Dough:
After 6 hours:
That was a good slow rise!
Made balls, avoiding to manipulate dough as much as possible:
And after 4 hours, with ingredients:
That was a great rise with small yeast!
Now pizzas!!!
I've been cursed with some of the worst mozz... Not that it tasted so bad... But didn't pour out any water after cutting, and kept all humidity for cooking. And when cooked was quite tasteless... It was the cheapest mozz, better change next time.
Oh, that was the first time ever for me that i've hand flattened dough, No rolling pin. With that dough was possible and quite easily!!!
Mine:
Tomato, mozz, sausages cured with my wine-onion-pepper sauce, my homemade olives, pepper powder.
Cooked at max temp... If i had a stronger oven it would have been better...
Some detail:
Way too much mozz!!! And was too humid! And mozz itself hadn't a great taste!!!
But i was intererested in dough...
Simple margherita with little mozz:
Another with tomato, mozz, gorgonzola, anchovies and capers:
First pizza has been well cooked, last 2 even better cause i used same base that was already very hot. That helped.
Hand made dough: very very thin in the middle, thicker in the external. But well cooked.
Too bad for mozz and maybe not all was perfect but i was interested in dough taste.
Well, that was spectacular! Definetly an improvement! Maybe best i've done so far. Next time i'll try with even less yeast.
And i was tired to do pizza with short time and lots of yeast, sounds noob to me...
And i want to improve, i must find the right flour. Not that my dough is so bad, but i feel its taste isn't just how it should be.
So i made some homework. No spectacular ingredients (well, i still think if ingredient and mozz in particular are good, margherita is still the best pizza. Maybe with some fresh pepper), today it's simple. I tried this:
Dough ingredients:
- 170 g manitoba flour
- 130 g durum wheat
- 200 g flour
- 13g salt
- 4 g beer yeast
- 300 g water
Method:
- I've found the rule of 55 in the net: speaking in °C temps, flour temp+water temp+environment temp should be = 55°C... I cooled a bit water...
- I use aqueduct water that's bad for chlorine, so i left it in an recipient for an hour to evaporate it.
- I've sift wheat and flour, so impuritues are removed and all is oxygenated. Seems oxygen is important to rising.
- I've melt yeast in a glass with water (used from 300 cc total water). Some yeast was sticked in the bottom of glass so not all 4g was really used. That's good cause the correct recipe says 1g (0,2%). That's an huge difference, normally i used half or a full yeast cube that is 25g. I was a bit skeptical for that.
- Salt must not touch yeast:
mix yeast with 400g out of 500g of wheat/flour and hand knead for 5 minutes using water. Then mix remaining flour with salt, then mix that with the flour and the remainig water. i've knead again for 15 mins, i've read that is not good to knead too much.
Dough:
After 6 hours:
That was a good slow rise!
Made balls, avoiding to manipulate dough as much as possible:
And after 4 hours, with ingredients:
That was a great rise with small yeast!
Now pizzas!!!
I've been cursed with some of the worst mozz... Not that it tasted so bad... But didn't pour out any water after cutting, and kept all humidity for cooking. And when cooked was quite tasteless... It was the cheapest mozz, better change next time.
Oh, that was the first time ever for me that i've hand flattened dough, No rolling pin. With that dough was possible and quite easily!!!
Mine:
Tomato, mozz, sausages cured with my wine-onion-pepper sauce, my homemade olives, pepper powder.
Cooked at max temp... If i had a stronger oven it would have been better...
Some detail:
Way too much mozz!!! And was too humid! And mozz itself hadn't a great taste!!!
But i was intererested in dough...
Simple margherita with little mozz:
Another with tomato, mozz, gorgonzola, anchovies and capers:
First pizza has been well cooked, last 2 even better cause i used same base that was already very hot. That helped.
Hand made dough: very very thin in the middle, thicker in the external. But well cooked.
Too bad for mozz and maybe not all was perfect but i was interested in dough taste.
Well, that was spectacular! Definetly an improvement! Maybe best i've done so far. Next time i'll try with even less yeast.
