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Post by scottme on Jun 22, 2012 22:58:02 GMT
Today for the first time I used sourdough for my pizza bases; the same Dan Lepard basic white recipe as I have used to great effect several times for loaves: 40% sourdough leaven, 65% water, and 2% salt to 100% strong flour. I used the same Marriages strong Canadian flour as I've used before. The dough came out beautifully elastic and stretchy and I was able to make eight 22cm diameter pizzas from about 650g of dough. They stretched out very thin and cooked quite quickly in the WFO at 400°C.  I wasn't too happy with them though. They were not anything like as crispy across the diameter of the pizza as the bases I'd been making before using quick acting yeast. I don't think I was overloading the pizzas with toppings, and they were certainly getting quite nicely browned around the edges. I wonder what the problem was. |
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Post by cannyfradock on Jun 23, 2012 17:00:21 GMT
Mark
I can't see any reason why a change in yeast should affect the base of a pizza ....not in the way it cooks anyway. Maybe the temperature of the dough and the amout of pizza's baked in one session may have something to do with it.
When I have baked a lot of pizza's in one session, I try to get the dough about 3 degrees c. ...this way you can roll the dough out real thin and it doesn't need docking as at that temp the dough won't puff up. After a certain volume of pizzas I still pause for 10/15mins to rake the ashes back over the hearth to put some heat back into the floor of the oven.
Terry
p.s....Glad you added your picture diary in your signature as it's always nice to re-visit someone's build......love the last pic btw.
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Post by tonyb on Jun 24, 2012 22:05:35 GMT
I can't say I've had any similar problems with the sourdough pizza I make. I'm not sure why the lack of crispness, I assume your sauce was similar consistency to previous?
I use a slightly different recipe: 20% leaven (100%hydration) to an overall hydration of 63% but I doubt that would make any difference to crispness.
You didn't say anything about the taste? I find the sourdough makes a great tasting pizza.
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Post by jerrym on Jul 13, 2012 19:01:13 GMT
i'd convinced myself to ditch the idea of sourdough (effort) but going to have to rethink it given the posts.
on the crispy across the diameter the thing that jumps out for me is the dough ball weight at 80g (650/8). the lowest i would use is 190g. can a pizza be too thin.
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Post by tonyb on Jul 14, 2012 7:15:24 GMT
I was also a little surprised at the weight, I normally use something around 250g, but this probably as personal choice issue around the pizza texture
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Post by cannyfradock on Jul 14, 2012 18:06:15 GMT
....When I started using the commercial mobile Wood-fired oven(been a complete wash out this year btw) I was advised to use 120gms of dough. This worked well but I found it to difficult to roll out to 10" when time plays a major factor in the commercial field. I ended up using 180gms for a 10" pizza.
The pure nature.....and heat these ovens can be held at means the thin crust or Neopolitan pizza's are the best suited to wood-fired ovens.
Terry
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Post by scottme on Jul 14, 2012 21:18:19 GMT
Thanks for the comments -- perhaps I am being a little mean in the quantity of dough I'm using. Meanwhile I have gone back to a dough recipe that uses commercial yeast (I'm using Doves Farm Instant), and the last batch of pizza did come out better. I'll have another go with sourdough though, because it certainly does make for a tastier loaf and I guess it should do better as a pizza base also.
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