This last week was fun, truly I am always so on schedule and tired after the kitchen time that I rarely get or want to work on projects, however a few here jfmorris, etc and a few friends thst are wanting thin crust in their life. So here goes it.
The experiments I worked on previously were 62% those were these two photos to follow. The top one was fermented out to 72 hours, the following one was fermented well into the low 100’s, generally speaking I don’t like that dough, gluten structure falls apart, it’s severely over proofed in my opinion and unnecessarily wet.
Strangely it when rolling it, it was not as noticeable, could be a difference of which refrigerator and temp, it was in my garage fridge which is set for colder to help with summer heat. Just a note of possible why,
Either way these two doughs at 62% rolled out nicely, a couple 3-5 minutes max, and rolling pizza is still a new process to me. Since they were baked on different days, we got to taste them separately, not at some time. I really liked the first one, however I over cooked some of the toppings, but got better as it cooled. The second one at longer ferment, I baked it in our house at 500 broil on a steel, and held back delicate toppings until 3 minutes remained. My wife liked this one,but I think she was a bit biased on the toppings being cooked better.
Personally I would only be in the 72 - 96 range
the dough balls if you recall were 300g (this was part of a bigger batch, so my numbers are rough)
170 (50/50 Caputo 00 pizzeria & 13% protien bread flour) so roughly a 13% totsl
62% hydration (water)
15% levain (fed 1:3:3
2% Diamond Crystal Fine Kosher
again this is rough.
this was a bit more than a 14 inch crust, the advantage I think to a dough that is bigger than your plans is, you can load it to the very edge, and just cut the bit extra odd with a pizza roller but I was thinking this might be better at a out a 260 -275 gram,
So far I have followed this up with 2 sets of questions, initial gluten structure built vs hydration on shaping a thin crust. Confession to make was I just dropped down to the 50’s in hydration as that was all I could really remember about Kenji’s well explained approach, other than it sat out at night, and I believed an older fermentation.. I should have looked though, as he is not a low hydration, just differently hydrated for good reasons I always consider, just did not remember it being part of his process.Lesson learned, although I took it into a lesson either way,
I had made 2 doughs at 58%
150g tfw (50/50 Caputo pizzeria 00 - 13% protien bread flour Dakota Maid)
58% hydration (water)
15% levain (fed 1:3:3)
2% DCFK (it’s easier going forward to not have to type out Diamond Crystal Fine Kosher salt)
My mixing process for these was the same to my process on the 62% above. I believe these both came to about 260’ish g per ball. I had taken both doughs out of the fridge at the same time, roughly 90 minutes prior to rolling. The first dough I rolled out, it was definitely more stiff, and took more effort to roll out, but got it close to 14 inches. The effort spent in comparison to 62% seemed almost double, I could not help but to think that maybe it had not sat and relaxed enough on the counter, The first dough I put on parchment, and cardboard, in a bag and into fridge to hold it, I did
I decided to let the other dough rest for another hour, yet rolling it was no different, either I made a gluten structure mistake, or 58% is just thst much more difficult. Note: this is high protien, more gluten structure, and I will go into thst more later
The Second dough I decided to put a cloth towel on and leve it in the counter all day and all night. I was worried that the extra day, not just over night might over dry it, but I was committed to just letting whatever happen, happen. I would have to believe that most places are making their dough towards the end of the day so it is ready for the following morning’s prep. So possibly this was over “glazed”..
Day 2 (after shaping) I fired up my Gozney and got it up to about 650 so warmer than a home oven, but I wanted to see how they stood up to the harsher environment - sans toppings, no oil, nothing.
Dough 1 (in fridge shortly after rolling)
it developed a pretty decent air bubble that I had taken out and popped, but for the most part it developed only really little air bubbles all around, form the gasses left in, and it browned kind of nice considering nothing to protect it from the temps. After letting it sit, it still had a bit of chew to both sides but the structure absolutely kept to a thin crust, toppings would have prevented 90 percent of any air, and it would have been a pleasant crisp I believe. I will follow through on this experiment with toppings to see.
Dough #1 58%
Dough 2: on the counter over night
it had exactly what was described to happen and had a that really nice thin slidable crust that moves across a peel not needing any flour, surprisingly even after the entire day and night, the parchment side was not completely dried out either, but probably a bit too far.
Baking in the same environment as I had before, I was surprised again, this one although super thin from dehydration it still developed a few bigger bubbles, and got a bit of light browning from the temps. I was expecting almost an exact bake when seeing that. But, it defiantly was dry, very cracker crunch to it, too much for me even. Thst could be because it dried out maybe too far being out for almost an extra 8 hours my guess.
Dough 2 photos
My take:
My take take on this experiment is, I learned very few things, as until you bake it with toppings, these results could change. Other than to test this again with toppings, I see 0 benefit to this crust at 58% total hydration. That being said I have made a some great pizzas at 58 %, just not this one, this time
Now just to keep the conversation going on hydration or formula for shaping of preferred doughs, and it’s relevance
I baked these yesterday, and these are also 62%
The experiments I worked on previously were 62% those were these two photos to follow. The top one was fermented out to 72 hours, the following one was fermented well into the low 100’s, generally speaking I don’t like that dough, gluten structure falls apart, it’s severely over proofed in my opinion and unnecessarily wet.
Strangely it when rolling it, it was not as noticeable, could be a difference of which refrigerator and temp, it was in my garage fridge which is set for colder to help with summer heat. Just a note of possible why,
Either way these two doughs at 62% rolled out nicely, a couple 3-5 minutes max, and rolling pizza is still a new process to me. Since they were baked on different days, we got to taste them separately, not at some time. I really liked the first one, however I over cooked some of the toppings, but got better as it cooled. The second one at longer ferment, I baked it in our house at 500 broil on a steel, and held back delicate toppings until 3 minutes remained. My wife liked this one,but I think she was a bit biased on the toppings being cooked better.
Personally I would only be in the 72 - 96 range
the dough balls if you recall were 300g (this was part of a bigger batch, so my numbers are rough)
170 (50/50 Caputo 00 pizzeria & 13% protien bread flour) so roughly a 13% totsl
62% hydration (water)
15% levain (fed 1:3:3
2% Diamond Crystal Fine Kosher
again this is rough.
this was a bit more than a 14 inch crust, the advantage I think to a dough that is bigger than your plans is, you can load it to the very edge, and just cut the bit extra odd with a pizza roller but I was thinking this might be better at a out a 260 -275 gram,
So far I have followed this up with 2 sets of questions, initial gluten structure built vs hydration on shaping a thin crust. Confession to make was I just dropped down to the 50’s in hydration as that was all I could really remember about Kenji’s well explained approach, other than it sat out at night, and I believed an older fermentation.. I should have looked though, as he is not a low hydration, just differently hydrated for good reasons I always consider, just did not remember it being part of his process.Lesson learned, although I took it into a lesson either way,
I had made 2 doughs at 58%
150g tfw (50/50 Caputo pizzeria 00 - 13% protien bread flour Dakota Maid)
58% hydration (water)
15% levain (fed 1:3:3)
2% DCFK (it’s easier going forward to not have to type out Diamond Crystal Fine Kosher salt)
My mixing process for these was the same to my process on the 62% above. I believe these both came to about 260’ish g per ball. I had taken both doughs out of the fridge at the same time, roughly 90 minutes prior to rolling. The first dough I rolled out, it was definitely more stiff, and took more effort to roll out, but got it close to 14 inches. The effort spent in comparison to 62% seemed almost double, I could not help but to think that maybe it had not sat and relaxed enough on the counter, The first dough I put on parchment, and cardboard, in a bag and into fridge to hold it, I did
I decided to let the other dough rest for another hour, yet rolling it was no different, either I made a gluten structure mistake, or 58% is just thst much more difficult. Note: this is high protien, more gluten structure, and I will go into thst more later
The Second dough I decided to put a cloth towel on and leve it in the counter all day and all night. I was worried that the extra day, not just over night might over dry it, but I was committed to just letting whatever happen, happen. I would have to believe that most places are making their dough towards the end of the day so it is ready for the following morning’s prep. So possibly this was over “glazed”..
Day 2 (after shaping) I fired up my Gozney and got it up to about 650 so warmer than a home oven, but I wanted to see how they stood up to the harsher environment - sans toppings, no oil, nothing.
Dough 1 (in fridge shortly after rolling)
it developed a pretty decent air bubble that I had taken out and popped, but for the most part it developed only really little air bubbles all around, form the gasses left in, and it browned kind of nice considering nothing to protect it from the temps. After letting it sit, it still had a bit of chew to both sides but the structure absolutely kept to a thin crust, toppings would have prevented 90 percent of any air, and it would have been a pleasant crisp I believe. I will follow through on this experiment with toppings to see.
Dough #1 58%
Dough 2: on the counter over night
it had exactly what was described to happen and had a that really nice thin slidable crust that moves across a peel not needing any flour, surprisingly even after the entire day and night, the parchment side was not completely dried out either, but probably a bit too far.
Baking in the same environment as I had before, I was surprised again, this one although super thin from dehydration it still developed a few bigger bubbles, and got a bit of light browning from the temps. I was expecting almost an exact bake when seeing that. But, it defiantly was dry, very cracker crunch to it, too much for me even. Thst could be because it dried out maybe too far being out for almost an extra 8 hours my guess.
Dough 2 photos
My take:
My take take on this experiment is, I learned very few things, as until you bake it with toppings, these results could change. Other than to test this again with toppings, I see 0 benefit to this crust at 58% total hydration. That being said I have made a some great pizzas at 58 %, just not this one, this time
Now just to keep the conversation going on hydration or formula for shaping of preferred doughs, and it’s relevance
I baked these yesterday, and these are also 62%
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