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Post by albacore on Jun 5, 2016 21:19:33 GMT
Well, the weather has been very kind lately for East Lancashire pizzaiolos, so yesterday was the perfect day for firing up the oven.
I made my usual dough - 80% 00, 20% Manitoba, instant yeast 0.6%, salt 2.6%, hydration level 62.5%. Mix, knead, bulk prove 2 hours then ball up.
All looked good till we made up the pizzas; they stuck like sh1t to the pizza boards and loading peel!
Typically, we had friends round and I felt like it was the first time I'd cooked pizza! Managed to make enough good ones to save the day, but it was a tricky few minutes.
On reflection I reckon the problem was the unseasonal heat we have here at the moment, causing the dough to ferment too fast and get very soft and sticky. Maybe this is why the Neapolitan "pizza police" go for 55% hydration and a low yeast rate.
I'll certainly reduce my hydration and yeast rates if it's this hot next time I make pizza (I wish!)
Lance
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Post by kstronach on Jun 6, 2016 21:01:40 GMT
hi lance
i've also had this at 63% with caputo flour, 63% makes a good pizza but can get hard to handle, so my usual dough with caputo at 100% is 0.2% IDY 2.5% Sea Salt 60% Water. 12 hour bulk rise 12 hour balled
with cheaper cash and carry pizza flours i can push the hydration to 63% with good results but i'm trying to perfect my caputo dough atm!
Plenty of bench flour and i flour the top a little too if they are too sticky and if i'm really struggling the rolling pin will come out!!!! Normally if it does stick i'll bring it back out before it ends in disaster and fold it into a calzone on the paddle, then flip the paddle to slap it onto the floor, and then play it down like it was meant to be a calzone . . obviously!
keith
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Post by oblertone on Jun 6, 2016 23:18:58 GMT
There's no such thing as too much semolina !
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Post by albacore on Jun 12, 2016 20:53:13 GMT
Went for 60% hydration and 0.3% IDY yesterday. Perfect! Apart from the rain, of course! Fortunately no wind and reasonably warm, so the Gazebo kept it at bay. Lance |
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Post by Ee P on May 17, 2018 11:13:46 GMT
hi lance i've also had this at 63% with caputo flour, 63% makes a good pizza but can get hard to handle, so my usual dough with caputo at 100% is 0.2% IDY 2.5% Sea Salt 60% Water. 12 hour bulk rise 12 hour balled with cheaper cash and carry pizza flours i can push the hydration to 63% with good results but i'm trying to perfect my caputo dough atm! Plenty of bench flour and i flour the top a little too if they are too sticky and if i'm really struggling the rolling pin will come out!!!! Normally if it does stick i'll bring it back out before it ends in disaster and fold it into a calzone on the paddle, then flip the paddle to slap it onto the floor, and then play it down like it was meant to be a calzone . . obviously! keith |
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Post by albacore on May 18, 2018 20:43:22 GMT
A strange post by Ee P - it was all quote and no post! However I may as well update the forum with my latest thoughts on pizza dough - so simple, but so complex! A bit like making bread (fairly obviously I guess!) where I am always in wonder that four ingredients can give endless variations in appearance, texture and taste; some better than others, of course. With regards to pizza dough, I have settled back to 62.5% hydration, but it does depend on which Italian 00 flour your are using. Unfortunately I didn't specify flour type in my original post, but I have used Dallari, which seems to need about 57.5% and Caputo blue, which is fine at 62.5%. Suck it and see I guess. I think one thing we were doing wrong was to make up the pizzas too soon on wooden boards. Then they were waiting to go in the oven because it was full. This is a recipe for the dough sticking to the board. Only make the pizza when you can scoop it off the board onto your peel straight away. Salt - I am now on 2.75% and I reckon this is the sweet spot. Yeast - this is a tricky one. I was on 1% fresh yeast (probably equivalent to 0.4% IDY) and this was working well, but last week we made pizza on a warm day and the dough balls were overproved, collapsing a bit as you took them out of the dough box. Overproofed dough of any sort is bad news; it seems to have a lifeless quality. Again, all down to temperature variation. So next time I'm going to going to reduce the yeast rate right down to VPN levels of 0.2% fresh yeast! Lastly, here is a link to my favourite dough making video on Youtube. Most comments suggested it was boring, but I thought it was brilliant! Lance |
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Post by oblertone on May 19, 2018 17:31:09 GMT
I have an off-cut of marble counter top salvaged from a kitchen makeover and make all my pizzas on that, then straight into the oven; any queueing is done on the marble slab.
However, as I said before; there is no such thing as too much semolina; it lubricates and separates !
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Post by downunderdave on May 20, 2018 19:27:45 GMT
I have an off-cut of marble counter top salvaged from a kitchen makeover and make all my pizzas on that, then straight into the oven; any queueing is done on the marble slab. However, as I said before; there is no such thing as too much semolina; it lubricates and separates ! I agree, I always use 7% semolina in the dough mix, helps give the base more crunch. |
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Post by devontiger on May 20, 2018 21:14:35 GMT
Yes Guys, good points there.
I have found making the dough too soon is also a bad thing. Well I don't really mean bad, but too much proofing time is not needed.
I have now started to make the dough less than 2 hours before needed, as the temp now is getting quite warm..
When rolling out I tend to use Semolina, & dust the peel with it to, & it rolls off just great.
Sat, I had a pizza cooked in 90 seconds. I got the oven very hot with the embers pulled across the whole floor.
Then pushed back & add extra log, dusted floor, shoved in pizza. Fab.
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Post by oblertone on May 21, 2018 12:40:50 GMT
An alternative to making your dough just before, is to make it well before i.e. 3 days before. A friend who regularly does 70 pizza evenings does just this; all proving done in bulk then when its stopped rising it gets balled and stored in trays in a refrigerated cool box. Works well for him.
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Post by albacore on May 21, 2018 20:20:23 GMT
It's all a balance of yeast rate, time and temperature - and to some extent, salt rate. That's why my 1% FY didn't work when the balls were left too long on a warm day; probably a similar issue for devontiger too.
I think longer rests are likely to give better flavoured dough, hence my planned trial at 0.2% FY when I do the next pizza run. The Branca Restaurant video I linked to was only using 0.085% FY in an overnight dough - a trial for the future!
Lance
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